목차

Chapter 1. Metabolite Profiling and Microbial Community of Traditional meju (Fermented Soybean Paste) Show Primary and Secondary Metabolite Differences Correlated with Antioxidant Activities 1
1. Introduction 1
2. Materials and Methods 3
2.1. Chemicals and reagents 3
2.2. Preparation of samples 3
2.3. Illumina-MiSeq paired-end sequencing for bacterial and fungal community analysis 3
2.4. GC-TOF-MS analysis 4
2.5. UHPLC-Orbitrap-MS/MS analysis 4
2.6. Multivariate statistical analysis and data processing 5
2.7. Antioxidant activity analysis 6
2.8. Total flavonoid content(TFC) and total phenolic content(TPC) 6
3. Results and Discussion 7
3.1. Microbiome and metabolomic profiling of the 11 meju samples manufactured in different local markets 7
3.2. Antioxidants activity assays of 11 different meju samples 19
3.3. Correlation between meju antioxidant activities and metabolite compositions 21
4. Conclusion 24
Chapter 2. Functional Characterization of Microbial Communities and Comprehensive Metabolite Profiling of Doenjang (Fermented soy paste) and Ganjang (Fermented soy sauce): A Comparative Study 25
1. Introduction 25
2. Materials and Methods 27
2.1. Chemicals and Reagents 27
2.2. Doenjang and Ganjang Preparation and Sampling 27
2.3. Illumina-MiSeq Paired-end Sequencing for Bacterial and Fungal Community Analysis 30
2.4. GC-TOF-MS Analysis 30
2.5. UHPLC-Orbitrap-MS/MS Analysis 31
2.6. Data processing and Multivariate Statistical Analysis 31
2.7. Bioactivity assay analysis 32
3. Results and Discussion 33
3.1. Metabolite profiling of doenjang (solid) and ganjang (liquid): Based on the extraction concentration and raw material weight 33
3.2. Comparison of metabolites and microbial changes during doenjang and ganjang fermentatio 41
3.3. Comparative analysis of fermentation end-product for doenjang (solid) and ganjang (liquid) 48
4. Conclusion 52
References 53
Abstract (in Korean) 60