Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang)
Abstract
:1. Introduction
2. Results
2.1. Screening of Strains
2.2. Enzyme Activity of Microorganisms from Doenjang
2.3. Descriptive and Volatile Analysis of Cultures
2.4. Non-Volatile Analysis of Culture
3. Discussion
4. Materials and Methods
4.1. Doenjang Products for Strain Screening
4.2. Media and Screening
4.3. Identification of Isolated Strains
4.4. Protease Assay
4.5. Amylase Assay
4.6. Lipase Assay
4.7. Descriptive Analysis and Sensory Evaluation
4.8. Extraction of Volatiles by the Headspace Solid-Phase Microextraction (HS-SPME)
4.9. Analysis of Volatiles by GC/MS
4.10. The Ultra-High Performance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry (UPLC-Q TOF-MS) Analysis
4.11. Statistical Analysis
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Sample Availability
References
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Strains | Enzymes (Units) | ||
---|---|---|---|
Lipase | Amylase | Protease | |
B. sonorensis | 982.2 ± 19.9 b | 0 a | 221.4 ± 5.1 a,b |
B. subtilis-H1 | 1090.9 ± 20.3 d | 171.8 ± 7.0 b | 272.6 ± 5.1 d,e |
B. subtilis-H2 | 1047.6 ± 50.1 c,d | 0 a | 276.6 ± 14.3 d,e,f |
B. subtilis-H3 | 988.6 ± 32.1 b,c | 0 a | 285.0 ± 6.7 e,f |
B. subtilis-H4 | 1015.6 ± 30.8 b,c | 0 a | 241.8 ± 12.2 c |
B. subtilis-H5 | 1023.6 ± 13.8 b,c | 0 a | 255.8 ± 6.8 c,d |
B. subtilis-H6 | 1355.2 ± 50.6 f | 4105.5 ± 105.4 f | 292.6 ± 7.5 e,f,g |
B. amyloliquefacience-J1 | 1251.8 ± 8.6 e | 0 a | 279.1 ± 2.9 d,e,f |
B. amyloliquefacience-J2 | 1310.3 ± 19.8 f | 242.6 ± 8.4 c | 319.5 ± 2.9 h |
B. sp-K1 | 2453.6 ± 51.2 i | 0 a | 206.0 ± 8.8 a |
B. sp-K2 | 1639.9 ± 39.8 h | 0 a | 300.9 ± 13.7 f,g,h |
B. sp-K3 | 1558.7 ± 12.2 g | 860.0 ± 20.9 d | 317.1 ± 8.2 g,h |
B. sp-K4 | 1588.9 ± 9.8 g,h | 271.0 ± 9.4 c | 317.3 ± 44.1 g,h |
B. frigoritolerance | 924.9 ± 41.6 a | 0 a | 221.2 ± 4.5 a,b |
Compounds (Odor) | Control | B. sonorensis | B.subtilis-H2 | B.subtilis-H3 | B.subtilis-H4 | B.subtilis-H5 | B.subtilis-H6 | B.subtilis-H7 | B.amyloliquefaciens-J2 | B.amyloliquenfaciens-J3 | B.sp-K2 | B.sp-K3 | B.sp-K4 | B.sp-K5 | B. frigoritolerance |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Ethyl alcohol | 0.14 | 3.17 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 2.47 | 1.88 | 0.66 | 2.15 | 0.02 |
Acetone | 17.23 | 7.71 | 10.27 | 4.47 | 4.89 | 5.36 | 5.24 | 9.12 | 8.15 | 5.83 | 4.94 | 5.60 | 8.67 | 4.84 | 9.92 |
2-Methyl propanol | 5.07 | 1.52 | 1.30 | 0.35 | 0.47 | 0.48 | 0.56 | 2.37 | 1.00 | 0.50 | 0.90 | 0.94 | 1.75 | 0.83 | 2.99 |
2,3-Butanedione (Buttery, cheese) | 7.44 | 8.65 | 9.70 | 8.69 | 8.93 | 8.43 | 7.71 | 9.41 | 10.03 | 8.45 | 7.70 | 9.18 | 7.16 | 7.62 | 7.20 |
3-Methyl butanal (Malty) | 26.39 | 14.79 | 16.31 | 6.96 | 6.09 | 8.41 | 8.03 | 15.90 | 13.77 | 8.50 | 11.94 | 12.62 | 21.19 | 10.92 | 32.00 |
Acetic acid (Sour) | 11.27 | 9.06 | 6.82 | 5.50 | 5.16 | 5.80 | 5.43 | 6.60 | 6.02 | 4.63 | 6.41 | 6.85 | 9.27 | 6.01 | 10.62 |
1-Butanol (Soap, Fatty, diesel) | 0.94 | 15.44 | 2.23 | 8.79 | 11.42 | 11.01 | 11.43 | 2.15 | 3.41 | 6.99 | 12.59 | 13.93 | 15.53 | 11.63 | 1.43 |
3-Hydroxy-2-butanone (Acetoin, Buttery) | 1.62 | 14.91 | 23.51 | 43.37 | 41.01 | 33.69 | 35.05 | 17.63 | 30.04 | 37.53 | 25.47 | 35.23 | 3.63 | 30.50 | 2.27 |
1-Pentanol | 0.42 | 1.61 | 0.98 | 0.99 | 1.03 | 0.65 | 1.27 | 1.16 | 1.49 | 0.82 | 0.75 | 0.78 | 1.04 | 0.71 | 0.85 |
2-Methyl-propanoic acid | 0.41 | 0.65 | 0.59 | 1.24 | 1.06 | 1.21 | 0.71 | 0.98 | 0.76 | 0.88 | 1.09 | 1.30 | 0.99 | 1.09 | 0.70 |
Methyl pyrazine (Nutty, roasted) | 2.60 | 3.48 | 4.19 | 2.98 | 3.18 | 3.66 | 3.60 | 4.72 | 3.89 | 3.85 | 3.62 | 3.78 | 3.93 | 3.41 | 4.02 |
Butanoic acid (Sour) | 0.45 | 0.88 | 0.51 | 0.54 | 0.69 | 0.75 | 0.74 | 0.25 | 0.59 | 0.61 | 0.68 | 0.72 | 0.67 | 0.68 | 0.18 |
2,5-Dimethyl pyrazine (Nutty, roasted) | 8.16 | 14.26 | 18.59 | 11.81 | 12.61 | 16.29 | 15.77 | 22.58 | 16.51 | 16.73 | 16.64 | 2.16 | 18.62 | 15.27 | 19.21 |
Benzaldehyde (Sweet, candy, wood) | 15.45 | 1.83 | 2.11 | 1.82 | 1.32 | 1.70 | 1.78 | 3.61 | 1.73 | 1.86 | 2.08 | 2.15 | 4.06 | 1.88 | 5.94 |
Trimethyl pyrazine (Nutty, roasted) | 2.40 | 1.91 | 2.46 | 2.13 | 1.77 | 2.19 | 2.15 | 3.01 | 2.22 | 2.36 | 2.25 | 2.26 | 2.37 | 2.09 | 2.40 |
Phenylethyl alcohol (Rose) | 0.02 | 0.12 | 0.43 | 0.36 | 0.37 | 0.39 | 0.55 | 0.52 | 0.37 | 0.47 | 0.48 | 0.63 | 0.47 | 0.39 | 0.26 |
Total | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 |
No. | RT (min) | Compound | Exact Mass | MS Fragments | VIP | p-Value |
---|---|---|---|---|---|---|
(M + H) | ||||||
1 | 0.69 | Arginine | 175.1190 | 1.26 | 1.66 × 10−4 | |
2 | 1.01 | Guanine | 152.0572 | 135 | 1.56 | 2.82 × 10−5 |
3 | 1.43 | Leu-arg | 288.2019 | 158 | 1.47 | 1.82 × 10−5 |
4 | 1.70 | Adenine | 136.0762 | 1.20 | 5.73 × 10−2 | |
5 | 2.61 | Unknown 1 | 343.1979 | 0.99 | 1.43 × 10−1 | |
6 | 2.89 | [(Benzyloxy)carbonyl]glycylglycylvaline | 366.1685 | 203, 130 | 1.25 | 2.49 × 10−2 |
7 | 3.02 | Unknown 2 | 515.2479 | 1.44 | 2.38 × 10−4 | |
8 | 3.05 | Unknown 3 | 344.1820 | 1.19 | 7.59 × 10−2 | |
9 | 3.12 | Unknown 4 | 442.2668 | 1.29 | 2.46 × 10−3 | |
10 | 3.51 | Methyl quinoline | 144.0820 | 1.53 | 5.28 × 10−5 | |
11 | 3.60 | Unknown 5 | 508.2507 | 1.53 | 4.56 × 10−6 | |
12 | 3.81 | Unknown 6 | 288.1925 | 1.18 | 8.14 × 10−7 | |
13 | 4.00 | Valyl-prolyl-prolylglycyl-alanyl-isoleucine | 553.3373 | 147, 244 | 1.34 | 2.05 × 10−3 |
14 | 4.02 | Unknown 7 | 585.3271 | 1.25 | 1.41 × 10−4 | |
15 | 4.23 | Unknown 8 | 560.2731 | 1.50 | 1.67 × 10−4 | |
16 | 4.27 | Unknown 9 | 360.1964 | 1.03 | 1.10 × 10−2 | |
17 | 4.43 | (2-Methoxyethyl)-{1-(4-methoxyphenyl)-2-[(2-methyl-2-butanyl)amino]-2-oxoethyl}-(5-methyl-1,2-oxazol-3-yl)succinamide | 489.2714 | 374, 279 | 1.39 | 1.17 × 10−3 |
18 | 4.71 | Prolyl-alpha-glutamyl-valyl-leucyl-asparaginyl-isoleucine | 684.3945 | 427, 555 | 1.28 | 1.60 × 10−10 |
19 | 5.04 | (4-Acetylphenyl)-2-[4-(4,6-dianilino-1,3,5-triazin-2-yl)-1-piperazinyl]acetamide | 523.2538 | 360 | 1.40 | 4.76 × 10−4 |
20 | 5.16 | Valyl-alanyl-prolyl-phenylalanyl-prolyl-glutamic acid | 659.3424 | 70, 227 | 1.57 | 7.73 × 10−7 |
21 | 5.21 | Methyl-{[(2S)-1-{[(3E,5S,8S)-5-isopropyl-2,7-dioxo-1,6-diazacyclododec-3-en-8-yl]amino}-1-oxo-3-phenyl-2-propanyl]carbamoyl}-valinate | 558.3306 | 263, 360 | 1.42 | 5.27 × 10−4 |
22 | 5.69 | 1-{5-[Hydroxy(octadecyloxy)phosphoryl]-beta-arabinofuranosyl}-4-[(1-pyrrolidinylmethylene)amino]-2-pyrimidinone | 657.4005 | 583 | 1.59 | 2.67 × 10−7 |
23 | 5.82 | 1-(4-{4-[Isopropyl(methyl)amino]-6-(3-oxa-8-azabicyclo [3.2.1]oct-8-yl)-1,3,5-triazin-2-yl}phenyl)-3-[4-(4-methyl-1-piperazinyl)phenyl]urea | 572.3463 | 554 | 1.44 | 8.01 × 10−4 |
24 | 6.08 | Glycyl-prolyl-prolyl-isoleucyl-valyl-prolyl-tyrosyl-phenylalanine | 889.4830 | 507, 627 | 1.13 | 7.75 × 10−10 |
25 | 6.09 | Valyl-valyl-prolyl-prolyl-phenylalanyl-leucine | 671.4117 | 217, 376, 473 | 1.57 | 2.19 × 10−5 |
26 | 6.76 | Unknown 10 | 274.2727 | 1.07 | 3.68 × 10−8 |
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Yi, S.-H.; Hong, S.-P. Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang). Molecules 2021, 26, 5067. https://doi.org/10.3390/molecules26165067
Yi S-H, Hong S-P. Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang). Molecules. 2021; 26(16):5067. https://doi.org/10.3390/molecules26165067
Chicago/Turabian StyleYi, Sung-Hun, and Sang-Pil Hong. 2021. "Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang)" Molecules 26, no. 16: 5067. https://doi.org/10.3390/molecules26165067
APA StyleYi, S.-H., & Hong, S.-P. (2021). Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang). Molecules, 26(16), 5067. https://doi.org/10.3390/molecules26165067