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논문검색

RESEARCH NOTE

Isolation of a Fermenting Microorganism Involved in Formation of ortho-Dihydroxyisoflavones in Doenjang (Korean Fermented Soybean Paste)

원문정보

Hyo-Seel Seo, Jin-Byung Park, JaeHwan Lee, Dae Yong Kwon

한국식품과학회 Food Science and Biotechnology Volume 18 Number 4 2009.08 pp.1030-1034
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초록

영어

A fermenting microorganism involved in formation of ortho-dihydroxyisoflavones (ODIs) during aging ofdoenjang (Korean fermented soybean paste) has been investigated. Microorganisms in ODI-containing doenjang were isolatedby cultivating on yeast mold (YM) agar medium containing 0-7% NaCl. ODI formation of the isolated strains was examinedby gas chromatography/mass spectrometry (GC/MS) analysis after cultivation in modified YM broth or soybean extractmedium. An ODI-producing microbe was identified as Bacillus subtilis HS-1 based on 16S rRNA gene sequence analysis.The strain has produced 8-hydroxydaidzein as a major product during growth in the modified YM broth or soybean extractmedium. Therefore, it was concluded that one of the microorganisms involved in the formation of ODIs in doenjang was B.subtilis HS-1.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자정보

  • Hyo-Seel Seo Department of Food Science & Engineering, Ewha Womans University, Seoul 120-750, Korea
  • JaeHwan Lee Department of Food Science & Technology, Seoul National University of Technology, Seoul 139-743, Korea
  • Dae Yong Kwon Food Functional Research Division, Korea Food Research Institute, Seongnam, Gyeonggi 463-746, Korea
  • Jin-Byung Park Department of Food Science & Engineering, Ewha Womans University, Seoul 120-750, Korea

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