Quality characteristics of soybean fermented by Mucor, Rhizopus, and Aspergillus from meju.

ABSTRACT: Three candidate starter strains-Aspergillus oryzae SNU-G, Mucor sp. KACC 46077, and Rhizopus oryzae KACC 40256-were inoculated into soybean, as individual strains or in combination, to assess their roles in fermentation. All the strains increased the pH, amino-type nitrogen, and moisture content of the soybean during fermentation, and decreased the lightness, redness, and yellowness. The inoculated strains increased to an average density of 1.37 × 10⁸ spores/g (from the initial 5.0 × 10⁷ spores/g) after 20 days of fermentation. Forty-two volatile compounds, including an acid, alcohols, carbonyls, furans, and a pyrazine, were more abundant in soybean fermented with starters than in controls. A. oryzae SNU-G increased the pH more than the oth

SUBMITTER: Heo S 

PROVIDER: S-EPMC10006737 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature