کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5740587 | 1616521 | 2017 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation](/preview/png/5740587.png)
چکیده انگلیسی
We inoculated five starter candidates, Enterococcus faecium, Tetragenococcus halophilus, Bacillus licheniformis, Staphylococcus saprophyticus, and Staphylococcus succinus, into sterilized soybeans to predict their effectiveness for flavor production in fermented soybean foods. All of the starter candidates exhibited sufficient growth and acid production on soybean cultures. Twenty-two volatile compounds, such as acids, alcohols, carbonyls, esters, furans, and pyrazines, were detected from the control and starter candidate-inoculated soybean cultures. Principal component analysis of these volatile compounds concluded that E. faecium and T. halophilus produced a similar profile of volatile compounds to soybeans with no dramatic differences in soybean flavor. B. licheniformis and S. succinus produced the crucial volatile compounds that distinguish the flavor profiles of soybean. During soybean fermentation, phenylmethanol and 2,3,5,6-tetramethylpyrazine were determined as odor notes specific to B. licheniformis and 3-methylbutyl acetate as an odor note specific to S. succinus.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 262, 4 December 2017, Pages 8-13
Journal: International Journal of Food Microbiology - Volume 262, 4 December 2017, Pages 8-13
نویسندگان
Do-Won Jeong, Sojeong Heo, Bitnara Lee, Hyundong Lee, Keuncheol Jeong, Jae-Young Her, Kwang-Geun Lee, Jong-Hoon Lee,