Sun-Kyung Lee, J. Lim, You-Seok Lee, S. Ji, Pyo-Hyeon Kim, Kyung-Cheol Ma, Jin-Woo Lee, So-Young Kim
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The b* value\n and the degree of browning were highest in the order of JDF, JDS, and JDFP.\n Among the quality characteristics that affect the degree of fermentation and\n taste, samples with high summer temperature showed high ammonia nitrogen\n content, α-amylase activity, sugar content, organic acid\n content, and acidity and samples with high winter temperature showed high\n protease activity, amino nitrogen content, biogenic amine content, and alcohol\n content. Regarding the microbial community, the level of the\n Enterococcus genus was high in the samples with low winter\n temperatures, while the level of the Bacillus genus was high in\n the samples with high winter temperatures. Additionally, the genus\n Wickerhamiella and Zygosaccharomyces were\n highest in the samples with the lowest temperatures in summer and winter.\n Furthermore, acidity, biogenic amine content, glucose content, and lactic acid\n content were analyzed as major factors influencing the quality characteristics\n of doenjang according to the ripening region and location.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparison of the quality characteristics and microbial community\\n of traditional doenjang across fermentation\\n places\",\"authors\":\"Sun-Kyung Lee, J. Lim, You-Seok Lee, S. 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The b* value\\n and the degree of browning were highest in the order of JDF, JDS, and JDFP.\\n Among the quality characteristics that affect the degree of fermentation and\\n taste, samples with high summer temperature showed high ammonia nitrogen\\n content, α-amylase activity, sugar content, organic acid\\n content, and acidity and samples with high winter temperature showed high\\n protease activity, amino nitrogen content, biogenic amine content, and alcohol\\n content. Regarding the microbial community, the level of the\\n Enterococcus genus was high in the samples with low winter\\n temperatures, while the level of the Bacillus genus was high in\\n the samples with high winter temperatures. 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Comparison of the quality characteristics and microbial community
of traditional doenjang across fermentation
places
We investigated the quality characteristics and microbial community found in
traditional outdoor-type doenjang fermented at different
temperatures. The quality characteristics that were highly correlated with
fermentation temperature were analyzed. The average temperature of
doenjang in the summer was highest in the order of
fermentation by field in Damyang (JDF), fermentation by smart management
facility in Damyang (JDS), and fermentation by field in Pyeongchang (JDFP), and
in winter was the highest in the order JDS, JDF, and JDFP. The b* value
and the degree of browning were highest in the order of JDF, JDS, and JDFP.
Among the quality characteristics that affect the degree of fermentation and
taste, samples with high summer temperature showed high ammonia nitrogen
content, α-amylase activity, sugar content, organic acid
content, and acidity and samples with high winter temperature showed high
protease activity, amino nitrogen content, biogenic amine content, and alcohol
content. Regarding the microbial community, the level of the
Enterococcus genus was high in the samples with low winter
temperatures, while the level of the Bacillus genus was high in
the samples with high winter temperatures. Additionally, the genus
Wickerhamiella and Zygosaccharomyces were
highest in the samples with the lowest temperatures in summer and winter.
Furthermore, acidity, biogenic amine content, glucose content, and lactic acid
content were analyzed as major factors influencing the quality characteristics
of doenjang according to the ripening region and location.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.