Korean traditional fermented soybean products: Jang
نویسندگان
چکیده
منابع مشابه
Complete Genome Sequence of Staphylococcus succinus 14BME20 Isolated from a Traditional Korean Fermented Soybean Food
The complete genome sequence of Staphylococcus succinus 14BME20, isolated from a Korean fermented soybean food and selected as a possible starter culture candidate, was determined. Comparative genome analysis with S. succinus CSM-77 from a Triassic salt mine revealed the presence of strain-specific genes for lipid degradation in strain 14BME20.
متن کاملBacterial community migration in the ripening of doenjang, a traditional Korean fermented soybean food.
Doenjang, a traditional Korean fermented soybean paste, is made by mixing and ripening meju with high salt brine (approximately 18%). Meju is a naturally fermented soybean block prepared by soaking, steaming, and molding soybean. To understand living bacterial community migration and the roles of bacteria in the manufacturing process of doenjang, the diversity of culturable bacteria in meju and...
متن کاملFunctional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste
Doenjang samples were prepared in triplicate and their microbial abundance, bacterial communities, and metabolites throughout fermentation were analyzed to investigate the functional properties of microorganisms in doenjang. Viable bacterial cells were approximately three orders of magnitude higher than fungal cells, suggesting that bacteria are more responsible for doenjang fermentation. Pyros...
متن کاملDetermination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang).
Organic acids are formed in food as a result of metabolism of large molecular mass compounds. These organic acids play an important role in the taste and aroma of fermented food products. Doenjang is a traditional Korean fermented soybean paste product that provides a major source of protein. The quantitative data for volatile and non-volatile organic acid contents of 18 samples of Doenjang wer...
متن کاملDetermination of biogenic amines in Korean traditional fermented soybean paste (Doenjang).
Biogenic amines, produced by bacterial decarboxylation of amino acids, have been associated with toxicological symptoms in food products. Twenty-three samples of traditionally available Korean fermented soybean paste samples (Doenjang) were analyzed in order to determine the content of biogenic amines. Amines were extracted with 0.4M perchloric acid and derivatized with dansyl chloride. Nine bi...
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ژورنال
عنوان ژورنال: Journal of Ethnic Foods
سال: 2015
ISSN: 2352-6181
DOI: 10.1016/j.jef.2015.02.002