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KMID : 0545120180280081260
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Journal of Microbiology and Biotechnology
2018 Volume.28 No. 8 p.1260 ~ p.1269
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Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of Koji Fermented with Bacillus amyloliquefaciens and Aspergillus oryzae
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Seo Han-Sol
Lee Sun-Min
Singh Digar
Park Min-Kyung
Kim Young-Suk
Shin Hye-Won
Cho Sun-A
Lee Choong-Hwan
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Abstract
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Production of good Koji primarily depends upon the selection of substrate materials and fermentative microflora, which together influence the characteristic flavor and aroma. Herein, we performed comparative metabolomic analyses of volatile organic compounds (VOCs) and primary metabolites for Koji samples fermented individually with Bacillusamyloliquefaciens and Aspergillusoryzae. The VOCs and primary metabolites were analyzed using headspace solid phase microextraction (HS-SPME) followed by gas chromatography time-of-flight mass spectrometry (GC-TOF-MS). In particular, alcohols, ketones, and furans were mainly detected in Bacillus-fermented Koji (BacillusKoji, BK), potentially due to the increased levels of lipid oxidation. A cheesy and rancid flavor was characteristic of BacillusKoji, which is attributable to high content of typical 'off-flavor' compounds. Furthermore, the umami taste engendered by 2-methoxyphenol, (E,E)-2,4-decadienal, and glutamic acid was primarily detected in BacillusKoji. Alternatively, malty flavor compounds (2-methylpropanal, 2-methylbutanal, 3-methylbutanal) and sweet flavor compounds (monosaccharides and maltol) were relatively abundant in Aspergillus-fermented Koji (AspergillusKoji, AK). Hence, we argue that the VOC profile of Koji is largely determined by the rational choice of inocula, which modifies the primary metabolomes in Koji substrates, potentially shaping its volatolome as well as the aroma characteristics.
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KEYWORD
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Koji fermentation, aspergillus oryzae, Bacillus amyloliquefaciens, mass spectrometry, volatolome, metabolome
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