Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김영석 | * |
dc.date.accessioned | 2019-07-22T16:30:17Z | - |
dc.date.available | 2019-07-22T16:30:17Z | - |
dc.date.issued | 2019 | * |
dc.identifier.issn | 1226-7708 | * |
dc.identifier.other | OAK-25027 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/250100 | - |
dc.description.abstract | This study investigated the differences and changes in the volatile profiles of buckwheat soksungjang (BS) inoculated with multiple microbial starters (Lactobacillus brevis + Aspergillus oryzae, BS-LA vs. Lactobacillus brevis + Bacillus amyloliquefaciens, BS-LB) during fermentation using SPME coupled with GC–MS and partial least square-discriminant analysis. BS samples fermented for 5 weeks could be differentiated from other BS samples with shorter fermentation periods, and the BS-LA and BS-LB samples fermented for 5 weeks were separated. Acids, benzenes, and esters were main volatile compounds in both BS samples, however, their differences and changes were varied. The increase of 3-methylbutanoic acid was bigger in BS-LB than BS-LA, while the contents of 2- and 3-methylbutanal were relatively higher in BS-LA than BS-LB. Furthermore, the contents of esters of BS-LA significantly increased during fermentation. These results indicate that the volatile profiles of BS samples depend on the fermentation periods and the combination of microbial starters. © 2019, The Korean Society of Food Science and Technology. | * |
dc.language | English | * |
dc.publisher | The Korean Society of Food Science and Technology | * |
dc.subject | Fermentation | * |
dc.subject | Partial least squares-discriminant analysis | * |
dc.subject | Soksungjang | * |
dc.subject | Soybean koji | * |
dc.subject | Volatile profiles | * |
dc.title | Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation | * |
dc.type | Article | * |
dc.relation.issue | 4 | * |
dc.relation.volume | 28 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.index | KCI | * |
dc.relation.startpage | 1037 | * |
dc.relation.lastpage | 1045 | * |
dc.relation.journaltitle | Food Science and Biotechnology | * |
dc.identifier.doi | 10.1007/s10068-018-00549-6 | * |
dc.identifier.wosid | WOS:000473044200010 | * |
dc.identifier.scopusid | 2-s2.0-85061200567 | * |
dc.author.google | Park M.K. | * |
dc.author.google | Choi H.-S. | * |
dc.author.google | Kim Y.-S. | * |
dc.author.google | Cho I.H. | * |
dc.contributor.scopusid | 김영석(56155360400;57193073735) | * |
dc.date.modifydate | 20240322114732 | * |