Culture Optimization Strategy for 1-Deoxynojirimycin-producing Bacillus methylotrophicus K26 Isolated from Korean Fermented Soybean Paste, Doenjang
Sign Up to like & getrecommendations! Published in 2018 at "Biotechnology and Bioprocess Engineering"
DOI: 10.1007/s12257-018-0159-y
Abstract: Abstract1-Deoxynojirimycin (1-DNJ) is an α-glucosidase inhibitor that is used for the treatment of type 2 diabetes. In this study, we isolated Bacillus methylotrophicus K26 with α-glucosidase inhibition (AGI) activity from Korean fermented soybean paste (Doenjang)… read more here.
Keywords: methylotrophicus k26; soybean paste; korean fermented; bacillus methylotrophicus ... See more keywords
Identification of aroma compounds in Zhuhoujiang, a fermented soybean paste in Guangdong China
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111057
Abstract: Abstract Zhuhoujiang is a popular fermented soybean paste in China. The aroma profiles of Zhuhoujiang were systemically analyzed by gas chromatography–olfactometry/mass spectrometry (GC-O/MS). A total of 100 aroma compounds were detected, and 24 compounds were… read more here.
Keywords: aroma; soybean paste; compounds zhuhoujiang; aroma compounds ... See more keywords
Steam explosion pretreatment of soy sauce residue for improving the soybean paste flavor
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DOI: 10.1016/j.lwt.2021.111914
Abstract: Abstract The addition of soy sauce residue (SSR) during soybean paste fermentation usually reduces the flavor quality due to high content of fibers. Steam explosion (SE) pretreatment is an effective way to promote the fiber… read more here.
Keywords: soybean paste; pretreatment; paste; soy sauce ... See more keywords
Effect of the Chemical Composition of Miso (Japanese Fermented Soybean Paste) Upon the Sensory Evaluation
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DOI: 10.1080/00032719.2019.1570244
Abstract: Abstract Miso is a fermented soybean paste that is consumed in the traditional Japanese diet. Understanding the effects of chemical characteristics on miso sensory evaluation enables the classification of miso quality. This study investigated the… read more here.
Keywords: fermented soybean; chemical composition; evaluation; soybean paste ... See more keywords
Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da-jiang.
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DOI: 10.1111/1750-3841.14146
Abstract: Da-jiang is a typical traditional fermented soybean product in China. At present, the proteins in da-jiang are needed to be explored. The composition and species of microbial proteins in traditional fermented da-jiang were analyzed by… read more here.
Keywords: jiang; traditional fermented; mass spectrometry; naturally fermented ... See more keywords
Changes in enzymatic activities during “koji” incubation and natural fermentation of soybean paste
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DOI: 10.1111/jfpp.13302
Abstract: Soybean paste production requires two steps “koji” incubation and natural fermentation. During the incubation of the koji, the protease activity was gradually increased and the highest activity was obtained on 30th day. Neutral protease was… read more here.
Keywords: koji incubation; incubation natural; incubation; fermentation ... See more keywords
Simultaneous Determination of Twenty Mycotoxins in the Korean Soybean Paste Doenjang by LC-MS/MS with Immunoaffinity Cleanup
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DOI: 10.3390/toxins11100594
Abstract: Doenjang, a Korean fermented soybean paste, is vulnerable to contamination by mycotoxins because it is directly exposed to environmental microbiota during fermentation. A method that simultaneously determines 20 mycotoxins in doenjang, including aflatoxins (AFs), ochratoxin… read more here.
Keywords: simultaneous determination; immunoaffinity; determination twenty; soybean paste ... See more keywords