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dc.contributor.author김영석*
dc.date.accessioned2019-07-22T16:30:17Z-
dc.date.available2019-07-22T16:30:17Z-
dc.date.issued2019*
dc.identifier.issn1226-7708*
dc.identifier.otherOAK-25027*
dc.identifier.urihttps://dspace.ewha.ac.kr/handle/2015.oak/250100-
dc.description.abstractThis 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.languageEnglish*
dc.publisherThe Korean Society of Food Science and Technology*
dc.subjectFermentation*
dc.subjectPartial least squares-discriminant analysis*
dc.subjectSoksungjang*
dc.subjectSoybean koji*
dc.subjectVolatile profiles*
dc.titleComparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation*
dc.typeArticle*
dc.relation.issue4*
dc.relation.volume28*
dc.relation.indexSCIE*
dc.relation.indexSCOPUS*
dc.relation.indexKCI*
dc.relation.startpage1037*
dc.relation.lastpage1045*
dc.relation.journaltitleFood Science and Biotechnology*
dc.identifier.doi10.1007/s10068-018-00549-6*
dc.identifier.wosidWOS:000473044200010*
dc.identifier.scopusid2-s2.0-85061200567*
dc.author.googlePark M.K.*
dc.author.googleChoi H.-S.*
dc.author.googleKim Y.-S.*
dc.author.googleCho I.H.*
dc.contributor.scopusid김영석(56155360400;57193073735)*
dc.date.modifydate20240322114732*
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공과대학 > 식품생명공학과 > Journal papers
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