Presentation Information
[P02-168]Optimization of Ganjang Fermentation Using Multi-Starter Cultures for Improved Flavor and Safety
○Ji Won Chae1, Nam Soo Han1 (1. Chungbuk National University (Korea))
Keywords:
Ganjang,Fermentation,Starter
Ganjang, a traditional Korean soy sauce, is produced through long-term fermentation involving diverse microorganisms. During fermentation, microbial activities generate various flavor compounds that contribute to the rich umami, kokumi, and characteristic aroma of ganjang. However, spontaneous fermentation can lead to the accumulation of biogenic amines (BAs), such as histamine and tyramine, which may cause adverse health effects. Therefore, the development of a controlled fermentation process that ensures both safety and desirable sensory qualities is necessary. This study aimed to optimize a safe and flavor-enhanced ganjang fermentation process using a multi-starter culture system.
Two types of meju were prepared separately by inoculating soaked and steamed soybeans with Aspergillus oryzae (A) or Bacillus amyloliquefaciens (B) and incubated at 35°C for 72 h and 24 h, respectively. For moromi fermentation, a 13% (w/w) brine solution was inoculated with Tetragenococcus halophilus (T), Zygosaccharomyces rouxii (Z), or both, prior to the addition of meju at a ratio of 1:3, resulting in a final salt concentration of 10% (w/w). The fermentation was conducted at room temperature for 60 days. The experimental groups were defined as follows: A, AB, ABT, ABZ, ABTZ, and ABTZw.
Protease activity of each meju was determined using a kinetic assay based on the Folin–Ciocalteu method. B. amyloliquefaciens and A. oryzae meju showed protease activities of 29.2 and 24.8 U/mL, respectively. The pH was monitored using a pH meter, and the ABTZw group maintained the lowest pH throughout the fermentation period. Free amino acids were analyzed using ¹H-NMR, while volatile compounds were determined by GC-MS. Biogenic amines, as indicators of safety, were derivatized with dansyl chloride and quantified by HPLC. Detailed results of metabolite profiles and their comparative analysis will be presented at the conference.
The multi-starter system was designed to enable functional differentiation during fermentation. Bacillus amyloliquefaciens was included to enhance proteolysis, Tetragenococcus halophilus to promote the production of organic acids, and Zygosaccharomyces rouxii to improve aroma formation. This design allows the coordinated development of flavor-related metabolites and the control of undesirable compounds, including biogenic amines.
This study demonstrates the potential of a multi-starter fermentation strategy for improving ganjang production. Reduced salt concentration enables accelerated fermentation by promoting microbial activity. In addition, the use of defined starter cultures improves safety by minimizing uncontrolled microbial activity. Furthermore, the combination of multiple functional starters contributes to the development of complex and desirable flavor characteristics.
Two types of meju were prepared separately by inoculating soaked and steamed soybeans with Aspergillus oryzae (A) or Bacillus amyloliquefaciens (B) and incubated at 35°C for 72 h and 24 h, respectively. For moromi fermentation, a 13% (w/w) brine solution was inoculated with Tetragenococcus halophilus (T), Zygosaccharomyces rouxii (Z), or both, prior to the addition of meju at a ratio of 1:3, resulting in a final salt concentration of 10% (w/w). The fermentation was conducted at room temperature for 60 days. The experimental groups were defined as follows: A, AB, ABT, ABZ, ABTZ, and ABTZw.
Protease activity of each meju was determined using a kinetic assay based on the Folin–Ciocalteu method. B. amyloliquefaciens and A. oryzae meju showed protease activities of 29.2 and 24.8 U/mL, respectively. The pH was monitored using a pH meter, and the ABTZw group maintained the lowest pH throughout the fermentation period. Free amino acids were analyzed using ¹H-NMR, while volatile compounds were determined by GC-MS. Biogenic amines, as indicators of safety, were derivatized with dansyl chloride and quantified by HPLC. Detailed results of metabolite profiles and their comparative analysis will be presented at the conference.
The multi-starter system was designed to enable functional differentiation during fermentation. Bacillus amyloliquefaciens was included to enhance proteolysis, Tetragenococcus halophilus to promote the production of organic acids, and Zygosaccharomyces rouxii to improve aroma formation. This design allows the coordinated development of flavor-related metabolites and the control of undesirable compounds, including biogenic amines.
This study demonstrates the potential of a multi-starter fermentation strategy for improving ganjang production. Reduced salt concentration enables accelerated fermentation by promoting microbial activity. In addition, the use of defined starter cultures improves safety by minimizing uncontrolled microbial activity. Furthermore, the combination of multiple functional starters contributes to the development of complex and desirable flavor characteristics.
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