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KMID : 1007520090180041030
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Food Science and Biotechnology
2009 Volume.18 No. 4 p.1030 ~ p.1034
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Isolation of a Fermenting Microorganism Involved in Formation of ortho-Dihydroxyisoflavones in Doenjang (Korean Fermented Soybean Paste)
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Seo Hyo-Seel
Lee Jae-Hwan
Kwon Dae-Yong
Park Jin-Byung
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Abstract
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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.
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KEYWORD
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ortho-dihydroxyisoflavone, 8-hydroxydaidzein, Bacillus subtilis, doenjang, fermentation
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