Characterization of Microorganisms in Eoyukjang
2008
Oh, E.J. (Ewha Womans University, Seoul, Republic of Korea) | Oh, M.H. (Ewha Womans University, Seoul, Republic of Korea) | Lee, J.M. (Ewha Womans University, Seoul, Republic of Korea) | Cho, M.S. (Ewha Womans University, Seoul, Republic of Korea) | Oh, S.S. (Ewha Womans University, Seoul, Republic of Korea), E-mail: [email protected]
Fermented soybean foods are an important component of the Korean diet. Eoyukjang is a type of traditional fermented soybean source. Microbial analysis of eoyukjang was conducted during the fermentation period in this study. Microorganisms isolated from eoyukjang were identified by biochemical tests and 16S rDNA sequencing. 17 different microorganisms, including bacteria, yeast, and fungi were detected in eoyukjang during the fermentation period. Even though Aspergillus participated in the early stage of fermentation of eoyukjang, Bacillus species and Saccharomyces cerevisiae were the major microzymes in eoyukjang throughout the maturation period. Eoyukjang is generally consumed after the boiling of the final sample. Therefore, the final sample of eoyukjang was boiled and analyzed. Our results showed that no vegetative microorganisms survived under the boiling conditions for eoyukjang. Fermented soybean products in the domestic market were also assessed for comparison with the results from eoyukjang. The total cell number of kanjang (soy sauce) samples was between 0 to 42 CFU/mL. The isolated microorganisms were identified as Bacillus species. All Bacillus isolates were not found to harbor the three enterotoxin-producing and emetic toxin-producing genes.
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