Dept. of Bio and Fermentation Convergence Technology, BK21 PLUS Project, Kookmin Univ., Seoul, 02707, Korea.
Sempio Fermentation Research Center, Sempio Foods Company, Chungcheongbukdo, 28156, Korea.
J Food Sci. 2018 Jun;83(6):1723-1732. doi: 10.1111/1750-3841.14166. Epub 2018 May 15.
Doenjang (Korean fermented soybean paste) with an improved flavor and safety was prepared by the simultaneous fermentation of autochthonous mixed starters at the pilot plan scale. First, whole soybean meju was fermented by coculturing safety-verified starters Aspergillus oryzae MJS14 and Bacillus amyloliquefaciens zip6 or Bacillus subtilis D119C. These fermented whole soybean meju were aged in a brine solution after the additional inoculation of Tetragenococcus halophilus 7BDE22 and Zygosaccharomyces rouxii SMY045 to yield doenjang. Four doenjang batches prepared using a combination of mold, bacilli, lactic acid bacteria, and yeast starters were free of safety issues and had the general properties of traditional doenjang, a rich flavor and taste. All doenjang batches received a high consumer acceptability score, especially the ABsT and ABsTZ batches. This study suggests that flavor-rich doenjang similar to traditional doenjang can be manufactured safely and reproducibly in industry by mimicking the simultaneous fermentation of autochthonous mixed starters as in traditional doenjang fermentation.
The development of a pilot plant process for doenjang fermentation using safety-verified autochthonous mixed starter will facilitate the manufacture of flavor-rich doenjang similar to traditional doenjang safely and reproducibly in industry.
通过在中试规模下同时发酵本土混合发酵剂，制备出风味和安全性得到改善的味噌（韩国发酵大豆酱）。首先，通过共培养经安全验证的米曲霉 MJS14 和解淀粉芽孢杆菌 zip6 或枯草芽孢杆菌 D119C 发酵整粒大豆豆曲。这些发酵的整粒大豆豆曲在额外接种植物乳杆菌 7BDE22 和鲁氏酵母 SMY045 后在盐水中陈化，制成味噌。使用霉菌、芽孢杆菌、乳酸菌和酵母发酵剂组合制备的 4 批味噌均不存在安全问题，且具有传统味噌的一般特性，风味浓郁。所有味噌批次都获得了较高的消费者接受度评分，尤其是 ABsT 和 ABsTZ 批次。本研究表明，通过模拟传统味噌发酵中本土混合发酵剂的同时发酵，可以安全且可重复地在工业中生产出类似于传统味噌的风味浓郁的味噌。
使用经安全验证的本土混合发酵剂开发味噌发酵中试工厂工艺，将有助于在工业中安全且可重复地生产出类似于传统味噌的风味浓郁的味噌。
