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Isolation of a fermenting microorganism involved in formation of ortho-dihydroxyisoflavones in Doenjang (Korean fermented soybean paste)

Title
Isolation of a fermenting microorganism involved in formation of ortho-dihydroxyisoflavones in Doenjang (Korean fermented soybean paste)
Authors
Seo H.-S.Lee J.Kwon D.Y.Park J.-B.
Ewha Authors
박진병
SCOPUS Author ID
박진병scopus
Issue Date
2009
Journal Title
Food Science and Biotechnology
ISSN
1226-7708JCR Link
Citation
vol. 18, no. 4, pp. 1030 - 1034
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
A fermenting microorganism involved in formation of ortho-dihydroxyisoflavones (ODIs) during aging of doenjang (Korean fermented soybean paste) has been investigated. Microorganisms in ODI-containing doenjang were isolated by cultivating on yeast mold (YM) agar medium containing 0-7% NaCl. ODI formation of the isolated strains was examined by gas chromatography/mass spectrometry (GC/MS) analysis after cultivation in modified YM broth or soybean extract medium. An ODI-producing microbe was identified as Bacillus subtilis HS-1 based on 16S rRNA gene sequence analysis. The strain has produced 8-hydroxydaidzein as a major product during growth in the modified YM broth or soybean extract medium. Therefore, it was concluded that one of the microorganisms involved in the formation of ODIs in doenjang was B. subtilis HS-1. © The Korean Society of Food Science and Technology.
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엘텍공과대학 > 식품공학전공 > Journal papers
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