Metabolomic Assessment of Fermentative Capability of Soybean Starter Treated with High Pressure
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- 作者：Bong-Kuk Ko ; Ki Myong Kim ; Young-Shick Hong ; Cherl-Ho Lee
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2010
- 出版时间：August 11, 2010
- 年：2010
- 卷：58
- 期：15
- 页码：8738-8747
- 全文大小：1110K
- 年卷期：v.58,no.15(August 11, 2010)
- ISSN：1520-5118
文摘
Meju, a brick of dried fermented soybean naturally inoculated with microorganisms, is a starter used for producing traditional Korean fermented soybean products such as soybean paste (doenjang) and soy sauce (ganjang). In order to reduce aging time during production of soybean paste and soy sauce, high pressure (HP) treatment was applied to the meju starter at 500 MPa of pressure for 10 min at 15 °C. Fermentative behaviors of normal and HP-treated meju were assessed and compared through physicochemical and 1H NMR-based metabolomic analysis. All mejues were incubated for 3 weeks at 30 °C. At 1 week of incubation, total bacterial population decreased mainly due to a reduction of water content by spontaneous evaporation during the incubation period. As the incubation time increased, glutamate, proline, betain, choline, and phosphocholine levels increased in both normal and HP-treated mejues, indicating that microorganisms in the mejues synthesize these metabolites to endure intracellular hyperosmotic stress induced by the reduction in water content. Through 3 weeks of incubation, the amino-type nitrogen contents and neutral protease activities in HP-treated meju were significantly higher (p < 0.05) than in normal meju, even though total bacterial content in HP-treated meju was 2 or 3 times lower. Moreover, marked increases in glycerol, acetate, tyrosine, and choline levels were observed in HP-treated meju compared to normal meju. In particular, higher levels of tyrosine in HP-treated meju were consistent with the increased neutral protease activities compared to normal meju, indicating an improvement in enzyme stability with HP treatment. These findings highlight a new or better understanding of the influence of the HP or physical treatments on fermentative products in food processing, such as those associated with soybean paste and soy sauce, regarding metabolic behaviors in fermentative starter induced by HP treatment.