Comparative Evaluation of Quality and Metabolite Profiles in Using Starter Cultures of and .

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 .