Dynamics of microbial communities and metabolites in ganjang, a traditional Korean fermented soy sauce, during fermentation

• Published in: Food microbiology Vol. 92; p. 103591
• Main Authors: Han, Dong Min, Chun, Byung Hee, Feng, Tingye, Kim, Hyung Min, Jeon, Che Ok
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.12.2020
• Subjects: Amino Acids - metabolism; Bacteria - classification; Bacteria - genetics; Bacteria - isolation & purification; Bacteria - metabolism; Debaryomyces; Fermentation; Fermented soy sauce; Food Microbiology; Ganjang; Glycine max - metabolism; Glycine max - microbiology; Meju; Metabolites; Microbial community; Microbiota; Republic of Korea; Sodium Chloride - analysis; Sodium Chloride - metabolism; Solar salt; Soy Foods - analysis; Soy Foods - microbiology; Staphylococcus; Tetragenococcus; Republic of Korea; Ganjang; Metabolites; Tetragenococcus; Meju; Fermented soy sauce; Solar salt; Debaryomyces; Microbial community; Staphylococcus

Six different ganjang batches were prepared and the microbial communities in the ganjang samples and raw materials (meju and solar salts), as well as the metabolites generated during fermentation were analyzed. The varying amounts of raw materials used differentially affected the microbial communiti...