Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of Koji Fermented with Bacillus amloliquefaciens and Aspergillus oryzae
- 주제(키워드) Koji fermentation , Aspergillus oryzae , Bacillus amyloliquefaciens , mass spectrometry , volatolome , metabolome
- 주제(기타) Biotechnology & Applied Microbiology; Microbiology
- 설명문(일반) [Seo, Han Sol; Lee, Sunmin; Singh, Digar; Lee, Choong Hwan] Konkuk Univ, Dept Biosci & Biotechnol, Seoul 05029, South Korea; [Park, Min Kyung; Kim, Young-Suk] Ewha Womans Univ, Dept Food Sci & Engn, Seoul 03760, South Korea; [Shin, Hye Won; Cho, Sun A.] CJ CHEILJEDANG Co, Food Res Inst, Suwon 16495, South Korea
- 등재 SCIE, SCOPUS, KCI등재
- 발행기관 KOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
- 발행년도 2018
- URI http://www.dcollection.net/handler/ewha/000000155902
- 본문언어 영어
- Published As http://dx.doi.org/10.4014/jmb.1804.04017
- 저작권 이화여자대학교 논문은 저작권에 의해 보호받습니다.
초록/요약
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.
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