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KMID : 0380620080400060656
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 6 p.656 ~ p.660
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Characterization of Microorganisms in Eoyukjang
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Oh Eu-Jin
Oh Mi-Hwa
Lee Jong-Mee
Cho Mi-Sook
Oh Sang-Suk
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Abstract
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Fermented soybean foods are an important component of the Korean diet. Eoyukjang is a type of traditionalfermented 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 differentmicroorganisms, including bacteria, yeast, and fungi were detected in eoyukjang during the fermentation period. Eventhough Aspergillus participated in the early stage of fermentation of eoyukjang, Bacillus species and Saccharomycescerevisiae were the major microzymes in eoyukjang throughout the maturation period. Eoyukjang is generally consumedafter the boiling of the final sample. Therefore, the final sample of eoyukjang was boiled and analyzed. Our results showedthat no vegetative microorganisms survived under the boiling conditions for eoyukjang. Fermented soybean products in thedomestic market were also assessed for comparison with the results from eoyukjang. The total cell number of kanjang (soysauce) samples was between 0 to 42 CFU/mL. The isolated microorganisms were identified as Bacillus species. AllBacillus isolates were not found to harbor the three enterotoxin-producing and emetic toxin-producing genes.
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KEYWORD
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fermented soybean food, eoyukjang, microorganisms, 16S rDNA sequencing, toxin
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