Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste
نویسندگان
چکیده
منابع مشابه
Metabolomics Provides Quality Characterization of Commercial Gochujang (Fermented Pepper Paste).
To identify the major factors contributing to the quality of commercial gochujang (fermented red pepper paste), metabolites were profiled by mass spectrometry. In principal component analysis, cereal type (wheat, brown rice, and white rice) and species of hot pepper (Capsicum annuum, C. annuum cv. Chung-yang, and C. frutescens) affected clustering patterns. Relative amino acid and citric acid l...
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Doenjang samples were prepared in triplicate and their microbial abundance, bacterial communities, and metabolites throughout fermentation were analyzed to investigate the functional properties of microorganisms in doenjang. Viable bacterial cells were approximately three orders of magnitude higher than fungal cells, suggesting that bacteria are more responsible for doenjang fermentation. Pyros...
متن کاملDetermination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang).
Organic acids are formed in food as a result of metabolism of large molecular mass compounds. These organic acids play an important role in the taste and aroma of fermented food products. Doenjang is a traditional Korean fermented soybean paste product that provides a major source of protein. The quantitative data for volatile and non-volatile organic acid contents of 18 samples of Doenjang wer...
متن کاملDetermination of biogenic amines in Korean traditional fermented soybean paste (Doenjang).
Biogenic amines, produced by bacterial decarboxylation of amino acids, have been associated with toxicological symptoms in food products. Twenty-three samples of traditionally available Korean fermented soybean paste samples (Doenjang) were analyzed in order to determine the content of biogenic amines. Amines were extracted with 0.4M perchloric acid and derivatized with dansyl chloride. Nine bi...
متن کاملPhysicochemical Properties and Sensory Evaluation for the Heat Level (Hot Taste) of Korean Red Pepper Powder
This study investigated the heat level rating of several varieties of Korean red peppers. The chemical constitution of Korean red pepper samples were as follows: 0.54∼290.15 mg% capsaicinoids, 79.22∼139.09 ASTA value, and 16.76∼29.92% free sugar content. The heat level of the Korean red pepper samples was evaluated by trained panelists and the correlation coefficient and F value (0.001%) of the...
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ژورنال
عنوان ژورنال: Frontiers in Microbiology
سال: 2021
ISSN: 1664-302X
DOI: 10.3389/fmicb.2020.620478