Gil Na-Young, Jang Ye-Ji, Gwon Hee-Min, Jeong Woo-Soo, Yeo Soo-Hwan, Kim So-Young
Fermented and Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Science, RDA, 166, Nongsaengmyeong-ro, Iseo-myeon, Wanju 55365, Korea.
Foods. 2021 Dec 28;11(1):68. doi: 10.3390/foods11010068.
The production of good soybean paste primarily depends on the selection of raw materials and fermenting microorganisms, which together influence its characteristic metabolites, taste, and aroma. In this study, we analyzed the relationship between properties and metabolites in samples fermented by alone or with . We developed fast-stable processing techniques to obtain from and using the inoculation method, thereby ensuring safety in the production of soybean paste. The amino-type nitrogen content increased from an initial 180-228 mg% to a final 226-776 mg% during fermentation and was higher in inoculated separately with the fungi and bacteria (C group) than in co-inoculated with both the starters concurrently (D group). The levels of metabolites such as glucose, myo-inositol, glycerol, and fatty acids (palmitic, stearic, oleic, and linoleic acids) in fermented by with were higher than those in fermented by alone. Fungal growth was affected by the inoculated bacteria, which often occurs during the fermentation of co-inoculated .
优质豆瓣酱的生产主要取决于原材料的选择和发酵微生物，它们共同影响豆瓣酱的特征代谢产物、味道和香气。在本研究中，我们分析了单独或与[未提及具体内容]共同发酵的样品中特性与代谢产物之间的关系。我们开发了快速稳定的加工技术，通过接种方法从[未提及具体内容]和[未提及具体内容]中获得[未提及具体内容]，从而确保豆瓣酱生产的安全性。发酵过程中，氨基态氮含量从最初的180 - 228毫克%增加到最终的226 - 776毫克%，单独接种真菌和细菌的未提及具体内容中的氨基态氮含量高于同时接种两种发酵剂的未提及具体内容。由[未提及具体内容]与[未提及具体内容]共同发酵的[未提及具体内容]中葡萄糖、肌醇、甘油和脂肪酸(棕榈酸、硬脂酸、油酸和亚油酸)等代谢产物的含量高于单独由[未提及具体内容]发酵的[未提及具体内容]。接种的细菌会影响真菌生长，这种情况在共同接种[未提及具体内容]的发酵过程中经常发生。
