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Comparative metabolic expressions of fermented soybeans according to different microbial starters

Title
Comparative metabolic expressions of fermented soybeans according to different microbial starters
Authors
Park, Min KyungKim, Young-Suk
Ewha Authors
김영석
SCOPUS Author ID
김영석scopus
Issue Date
2020
Journal Title
FOOD CHEMISTRY
ISSN
0308-8146JCR Link

1873-7072JCR Link
Citation
FOOD CHEMISTRY vol. 305
Keywords
Microbial starterVolatile and non-volatile metabolitesFermented soybeansMetabolomics
Publisher
ELSEVIER SCI LTD
Indexed
SCI; SCIE; SCOPUS WOS scopus
Document Type
Article
Abstract
The quality of fermented soybeans can be determined by diverse metabolites produced by microorganisms. Mass spectrometry-based metabolomic approach was applied to investigate the differences in volatile and non-volatile metabolite profiles of fermented soybeans by different microorganisms [e.g., molds, yeasts, lactic acid bacteria (LAB), and other bacteria]. The partial least squares-discriminant analysis (PLS-DA) for volatile metabolites profiles indicated that the fungi group (mold/yeast) was clearly discriminated from the bacteria group (bacteria/ LAB). The metabolic pathways related to the formation of volatile metabolites also differed according to microorganisms. In particular, the formation of branched-chain aliphatic alcohols and esters increased in the fungi group, while that of volatiles derived from fatty acids was superior in the bacteria group. In addition, we could determine the microorganism-specific metabolites using a correlation network analysis. This study can provide the fundamental knowledge on the metabolic differences according to the type of microorganisms in fermented soybeans.
DOI
10.1016/j.foodchem.2019.125461
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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