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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(4): 1037-1045
Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation
Min Kyung Park1 • Hye-Sun Choi2 • Young-Suk Kim1 • In Hee Cho3
1 Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, Korea 2 Division of Crop Post-Harvest Technology, National Institute of Crop Science, Rural Development Administration, Suwon, Gyeonggi 16616, Korea 3 Department of Food Science and Biotechnology, Wonkwang University, Iksan, Jeonbuk 54875, Korea
ABSTRACT
This study investigated the differences and changes in the volatile profiles of buckwheat soksungjang (BS) inoculated with multiple microbial starters (Lactobacillus brevis + Aspergillus oryzae, BS-LA vs. Lactobacillus brevis + Bacillus amyloliquefaciens, BS-LB) during fermentation using SPME coupled with GC–MS and partial least square-discriminant analysis. BS samples fermented for 5 weeks could be differentiated from other BS samples with shorter fermentation periods, and the BSLA and BS-LB samples fermented for 5 weeks were separated. Acids, benzenes, and esters were main volatile compounds in both BS samples, however, their differences and changes were varied. The increase of 3-methylbutanoic acid was bigger in BS-LB than BS-LA, while the contents of 2- and 3-methylbutanal were relatively higher in BS-LA than BS-LB. Furthermore, the contents of esters of BS-LA significantly increased during fermentation. These results indicate that the volatile profiles of BS samples depend on the fermentation periods and the combination of microbial starters.
KEYWORD
Soksungjang, Soybean koji, Volatile profiles, Fermentation, Partial least squares-discriminant analysis
Food Science and Biotechnology 2019 ; 28(4): 1037-1045
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