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Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of Koji Fermented with Bacillus amloliquefaciens and Aspergillus oryzae

Title
Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of Koji Fermented with Bacillus amloliquefaciens and Aspergillus oryzae
Authors
Seo, Han SolLee, SunminSingh, DigarPark, Min KyungKim, Young-SukShin, Hye WonCho, Sun A.Lee, Choong Hwan
Ewha Authors
김영석
SCOPUS Author ID
김영석scopus
Issue Date
2018
Journal Title
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
ISSN
1017-7825JCR Link

1738-8872JCR Link
Citation
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY vol. 28, no. 8, pp. 1260 - 1269
Keywords
Koji fermentationAspergillus oryzaeBacillus amyloliquefaciensmass spectrometryvolatolomemetabolome
Publisher
KOREAN SOC MICROBIOLOGY &

BIOTECHNOLOGY
Indexed
SCIE; SCOPUS; KCI WOS scopus
Document Type
Article
Abstract
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.
DOI
10.4014/jmb.1804.04017
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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