title: Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a fermented soybean paste, during the two different industrial manufacturing processes.
abstract: Two different doenjang manufacturing processes, the industrial process (IP) and the modified industrial process (mIP) with specific microbial assortments, were subjected to metabolite profiling using liquid chromatography-mass spectrometry (LC-MS) and gas chromatography time-of-flight mass spectrometry (GC-TOF-MS). The multivariate analyses indicated that both primary and secondary metabolites exhibited distinct patterns according to the fermentation processes (IP and mIP). Microbial community analysis for doenjang using denaturing gradient gel electrophoresis (DGGE), exhibited that both bacteria and fungi contributed proportionally for each step in the process viz., soybean, steaming, drying, meju fermentation, cooling, brining, and aging. Further, correlation analysis indicated that Aspergillus population was linked to sugar metabolism, Bacillus spp. with that of fatty acids, whereas Tetragenococcus and Zygosaccharomyces were found associated with amino acids. These results suggest that the components and quality of doenjang are critically influenced by the microbial assortments in each process.
authors.affiliation: Department of Bioscience and Biotechnology, Konkuk University, Seoul 143-701, Republic of Korea. Electronic address: duly123@naver.com.
authors.forename: Sunmin
authors.initials: S
authors.lastname: Lee
authors.affiliation: Department of Bioscience and Biotechnology, Konkuk University, Seoul 143-701, Republic of Korea. Electronic address: cybersarah@hanmail.net.
authors.forename: Sarah
authors.initials: S
authors.lastname: Lee
authors.affiliation: Department of Bioscience and Biotechnology, Konkuk University, Seoul 143-701, Republic of Korea. Electronic address: singhdigar@gmail.com.
authors.forename: Digar
authors.initials: D
authors.lastname: Singh
authors.affiliation: Food Research Institute, CJ CheilJedang Corp., 443-270 Suwon-si, Republic of Korea. Electronic address: jyoh71@cj.net.
authors.forename: Ji Young
authors.initials: JY
authors.lastname: Oh
authors.affiliation: Food Research Institute, CJ CheilJedang Corp., 443-270 Suwon-si, Republic of Korea. Electronic address: ejjeon@cj.net.
authors.forename: Eun Jung
authors.initials: EJ
authors.lastname: Jeon
authors.affiliation: Food Research Institute, CJ CheilJedang Corp., 443-270 Suwon-si, Republic of Korea. Electronic address: rhyungseok@cj.net.
authors.forename: Hyung SeoK
authors.initials: HS
authors.lastname: Ryu
authors.affiliation: Plant Pharmacology Laboratory, Department of Biosystems and Biotechnology, College of Life Science & Biotechnology, Korea University, Seoul 136-713, Republic of Korea. Electronic address: bmwani@korea.ac.kr.
authors.forename: Dong Wan
authors.initials: DW
authors.lastname: Lee
authors.affiliation: Plant Pharmacology Laboratory, Department of Biosystems and Biotechnology, College of Life Science & Biotechnology, Korea University, Seoul 136-713, Republic of Korea. Electronic address: biskim@korea.ac.kr.
authors.forename: Beom Seok
authors.initials: BS
authors.lastname: Kim
authors.affiliation: Department of Bioscience and Biotechnology, Konkuk University, Seoul 143-701, Republic of Korea. Electronic address: chlee123@konkuk.ac.kr.
authors.forename: Choong Hwan
authors.initials: CH
authors.lastname: Lee
mesh_terms: D000596:Amino Acids / Q000378:metabolism; D001407:Bacillus / Q000302:isolation & purification; D001419:Bacteria / Q000302:isolation & purification*; D005227:Fatty Acids / Q000378:metabolism; D005285:Fermentation; D005511:Food Handling; D005658:Fungi / Q000302:isolation & purification*; D008401:Gas Chromatography-Mass Spectrometry; D013058:Mass Spectrometry; D013025:Glycine max / Q000378:metabolism / Q000382:microbiology*
chemical_list: D000596:Amino Acids; D005227:Fatty Acids
keywords: Doenjang; GC-TOF-MS; LC-MS; Metabolite profiling; Microbial diversity