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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제28권 제8호
- 발행연도
- 2018.1
- 수록면
- 1,260 - 1,269 (10page)
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초록· 키워드
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Production of good Koji primarily depends upon the selection of substrate materials and fermentative microflora, which together influence the characteristic flavor and aroma. Herein, we performed comparative metabolomic analyses of volatile organic compounds (VOCs) and primary metabolites for Koji samples fermented individually with Bacillus amyloliquefaciens and Aspergillus oryzae. The VOCs and primary metabolites were analyzed using headspace solid phase microextraction (HS-SPME) followed by gas chromatography time-of-flight mass spectrometry (GC-TOF-MS). In particular, alcohols, ketones, and furans were mainly detected in Bacillus-fermented Koji (Bacillus Koji, BK), potentially due to the increased levels of lipid oxidation. A cheesy and rancid flavor was characteristic of Bacillus Koji, which is attributable to high content of typical ‘off-flavor’ compounds. Furthermore, the umami taste engendered by 2-methoxyphenol, (E,E)-2,4-decadienal, and glutamic acid was primarily detected in Bacillus Koji. Alternatively, malty flavor compounds (2-methylpropanal, 2-methylbutanal, 3-methylbutanal) and sweet flavor compounds (monosaccharides and maltol) were relatively abundant in Aspergillus-fermented Koji (Aspergillus Koji, AK). Hence, we argue that the VOC profile of Koji is largely determined by the rational choice of inocula, which modifies the primary metabolomes in Koji substrates, potentially shaping its volatolome as well as the aroma characteristics.
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참고문헌 (28)
참고문헌 신청
Lee DE / 2017 / Time-resolved comparative metabolomes for Koji fermentation with brown-, white-, and giant embryo-rice / Food Chem. 231:258~266
Okutsu K / 2015 / Antioxidants in heat-processed koji and the production mechanisms / Food Chem. 187:364~369
Inoue Y / 2016 / Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste) / Food Chem. 213:521~528
Lee DE / 2016 / Metabolomic profiles of Aspergillus oryzae and Bacillus amyloliquefaciens during rice koji fermentation / Molecules 21:773
홍연 / 2012 / Aroma Characteristics of Fermented Korean Soybean Paste (Doenjang) Produced by Bacillus amyloliquefaciens / Food Science and Biotechnology 21(4):1163~1172
Okutsu K / 2015 / Antioxidants in heat-processed koji and the production mechanisms / Food Chem. 187:364~369
Inoue Y / 2016 / Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste) / Food Chem. 213:521~528
Lee DE / 2016 / Metabolomic profiles of Aspergillus oryzae and Bacillus amyloliquefaciens during rice koji fermentation / Molecules 21:773
홍연 / 2012 / Aroma Characteristics of Fermented Korean Soybean Paste (Doenjang) Produced by Bacillus amyloliquefaciens / Food Science and Biotechnology 21(4):1163~1172
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