Ha Gwangsu, Yang Hee-Jong, Ryu Myeong-Seon, Jeong Su-Ji, Jeong Do-Youn, Park Sunmin
Department of R & D, Microbial Institute for Fermentation Industry, Sunchang-Gun 56000, Korea.
Department of Food and Nutrition, Obesity/Diabetes Research Center, Hoseo University, Asan 31499, Korea.
Microorganisms. 2021 Oct 27;9(11):2238. doi: 10.3390/microorganisms9112238.
Traditionally made Kochujang (TMK) is a long-term fermented soybean and rice mixture with red pepper and salts. The ambient bacteria in rice straw and nutrient components of Kochujang influence the bacteria community. We aimed to investigate the bacterial composition and quality of TMK from different provinces of Korea: Chungcheung (CC), Jeolla (JL), Kyungsang (KS), and GeongGee plus Kangwon (GK) provinces, and Jeju island (JJ). Furthermore, spp. isolated from TMK were studied to have anti-cerebrovascular disease activity and probiotic properties. Seventy-three TMK samples from different regions were collected to assess the biogenic amine contents, bacteria composition using next-generation methods, and bacterial functions using Picrust2. spp. was isolated from the collected TMK, and their antioxidant, fibrinolytic, and angiotensin I conversion enzyme (ACE) inhibitory activities and probiotic properties were examined. KS TMK had lower sodium contents than the other TMK. There were no significant differences in histamine and tyramine contents among the TMK samples in different provinces. The predominant bacteria in TMK was spp., but KS included much less spp. and higher and than the other TMK. Gene expression related to lipopolysaccharide biosynthesis was higher in KS TMK than the other TMK in Picrust2. The predominant spp. isolated from TMK was and . SRCM117233, SRCM117245, and SRCM117253 had antioxidant activity, whereas had higher fibrinolytic activity than other spp. Only SRCM117254, SRCM117311, SRCM117314, and SRCM117318 had over 10% ACE inhibitory activity. In conclusion, KS had less related to lower sodium contents than the other TMK. The specific strains of and had antioxidant, fibrinolytic, and ACE inhibitory activity, and they can be used as a starter culture to produce better quality controlled Kochujang with anti-cerebrovascular disease activities.
传统制作的kochujang（TMK）是一种由大豆、大米与红辣椒和盐长期发酵而成的混合物。稻草中的环境细菌和kochujang的营养成分会影响细菌群落。我们旨在研究来自韩国不同省份的TMK的细菌组成和质量：忠清道（CC）、全罗道（JL）、庆尚道（KS）、京畿道加江原道（GK）以及济州岛（JJ）。此外，还对从TMK中分离出的菌株进行了研究，以探究其抗脑血管疾病活性和益生菌特性。收集了来自不同地区的73份TMK样本，以评估生物胺含量、使用新一代方法分析细菌组成以及使用Picrust2分析细菌功能。从收集的TMK中分离出菌株，并检测它们的抗氧化、纤维蛋白溶解和血管紧张素I转换酶（ACE）抑制活性以及益生菌特性。KS TMK的钠含量低于其他TMK。不同省份的TMK样本中组胺和酪胺含量没有显著差异。TMK中的优势菌是 菌属，但KS中的 菌属比其他TMK少得多，而 菌属和 菌属比其他TMK多。在Picrust2中，与脂多糖生物合成相关的基因表达在KS TMK中高于其他TMK。从TMK中分离出的优势 菌属是 和 。SRCM117233、SRCM117245和SRCM117253具有抗氧化活性，而 菌属比其他 菌属具有更高的纤维蛋白溶解活性。只有SRCM117254、SRCM117311、SRCM117314和SRCM117318具有超过10%的ACE抑制活性。总之，与其他TMK相比，KS中与较低钠含量相关的 菌属较少。特定的 和 菌株具有抗氧化、纤维蛋白溶解和ACE抑制活性，它们可以用作发酵剂来生产质量控制更好的具有抗脑血管疾病活性的kochujang。
