Development of Safe and Flavor‐Rich Doenjang(Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale

• Autores: Eun Jin Lee, Jiye Hyun, Yong‐Ho Choi, Byung‐Serk Hurh, Sang‐Ho Choi, Inhyung Lee
• Localización: Journal of food science, ISSN 0022-1147, Vol. 83, Nº 6, 2018, págs. 1723-1732
• Idioma: inglés
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• Resumen

  • Doenjang(Korean fermented soybean paste) with an improved flavor and safety was prepared by the simultaneous fermentation of autochthonous mixed starters at the pilot plan scale. First, whole soybean mejuwas fermented by coculturing safety‐verified starters Aspergillus oryzaeMJS14 and Bacillus amyloliquefacienszip6 or Bacillus subtilisD119C. These fermented whole soybean mejuwere aged in a brine solution after the additional inoculation of Tetragenococcus halophilus7BDE22 and Zygosaccharomyces rouxiiSMY045 to yield doenjang. Four doenjangbatches prepared using a combination of mold, bacilli, lactic acid bacteria, and yeast starters were free of safety issues and had the general properties of traditional doenjang, a rich flavor and taste. All doenjangbatches received a high consumer acceptability score, especially the ABsT and ABsTZ batches. This study suggests that flavor‐rich doenjangsimilar to traditional doenjangcan be manufactured safely and reproducibly in industry by mimicking the simultaneous fermentation of autochthonous mixed starters as in traditional doenjangfermentation. The development of a pilot plant process for doenjangfermentation using safety‐verified autochthonous mixed starter will facilitate the manufacture of flavor‐rich doenjangsimilar to traditional doenjangsafely and reproducibly in industry.