Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a fermented soybean paste, during the two different industrial manufacturing processes

Food Chemistry

Volumn 221, Issue , 2017, Pages 1578-1586

  Lee, Sunmin ^a   Lee, Sarah ^a   Singh, Digar ^a   Oh, Ji Young ^b   Jeon, Eun Jung ^b   Ryu, Hyung SeoK ^b   Lee, Dong Wan ^c   Kim, Beom Seok ^c   Lee, Choong Hwan ^a  

^a Konkuk University   (South Korea)

^b CJ Corporation   (South Korea)

^c Korea University   (South Korea)

Author keywords

Doenjang; GC TOF MS; LC MS; Metabolite profiling; Microbial diversity

Indexed keywords

BACTERIOLOGY; BIOMOLECULES; CHROMATOGRAPHY; ELECTROPHORESIS; FATTY ACIDS; FERMENTATION; GAS CHROMATOGRAPHY; INDUCTIVELY COUPLED PLASMA; LIQUID CHROMATOGRAPHY; MANUFACTURE; MASS SPECTROMETRY; MULTIVARIANT ANALYSIS; SPECTROMETRY;

DOENJANG; GC-TOF-MS; LC-MS; METABOLITE PROFILING; MICROBIAL DIVERSITY;

METABOLITES;

ALANINE; ARABINITOL; ASPARTIC ACID; CITRIC ACID; FRUCTOSE; GLUCOSE; GLUTAMIC ACID; GLUTAMINE; GLYCINE; INOSITOL; ISOLEUCINE; LACTIC ACID; LEUCINE; LINOLENIC ACID; MALIC ACID; MALONIC ACID; MALTOSE; MANNITOL; MELIBIOSE; OLEIC ACID; ORNITHINE; PALMITIC ACID; PHENYLALANINE; PROLINE; PYROGLUTAMIC ACID; RAFFINOSE; SERINE; SUCCINIC ACID; THREONINE; VALINE; AMINO ACID; FATTY ACID;

AMINO ACID METABOLISM; ARTICLE; ASPERGILLUS; BACILLUS; CARBOHYDRATE METABOLISM; CONTROLLED STUDY; COOLING; DENATURING GRADIENT GEL ELECTROPHORESIS; ELECTROSPRAY MASS SPECTROMETRY; FATTY ACID METABOLISM; FERMENTATION; FERMENTED PRODUCT; FOOD PROCESSING; LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; METABOLITE; METABOLOME; METABOLOMICS; MICROBIAL COMMUNITY; MICROBIAL DIVERSITY; NONHUMAN; SOYBEAN; TETRAGENOCOCCUS; TIME OF FLIGHT MASS SPECTROMETRY; ZYGOSACCHAROMYCES; BACTERIUM; FOOD HANDLING; FUNGUS; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; METABOLISM; MICROBIOLOGY;

AMINO ACIDS; BACILLUS; BACTERIA; FATTY ACIDS; FERMENTATION; FOOD HANDLING; FUNGI; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MASS SPECTROMETRY; SOYBEANS;

EID: 85006251633     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.10.135     Document Type: Article

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