Characterization of microorganisms in Eoyukjang

Eujin Oh, Mi Hwa Oh, Jong Mee Lee, Mi Sook Cho, Sangsuk Oh

Research output: Contribution to journalArticlepeer-review

4 Scopus citations


Fermented soybean foods are an important component of the Korean diet. Eoyukjang is a type of traditional fermented soybean source. Microbial analysis of eoyukjang was conducted during the fermentation period in this study. Microorganisms isolated from eoyukjang were identified by biochemical tests and 16S rDNA sequencing. 17 different microorganisms, including bacteria, yeast, and fungi were detected in eoyukjang during the fermentation period. Even though Aspergillus participated in the early stage of fermentation of eoyukjang, Bacillus species and Saccharomyces cerevisiae were the major microzymes in eoyukjang throughout the maturation period. Eoyukjang is generally consumed after the boiling of the final sample. Therefore, the final sample of eoyukjang was boiled and analyzed. Our results showed that no vegetative microorganisms survived under the boiling conditions for eoyukjang. Fermented soybean products in the domestic market were also assessed for comparison with the results from eoyukjang. The total cell number of kanjang (soy sauce) samples was between 0 to 42 CFU/mL. The isolated microorganisms were identified as Bacillus species. All Bacillus isolates were not found to harbor the three enterotoxin-producing and emetic toxin- roducing genes.

Original languageEnglish
Pages (from-to)656-660
Number of pages5
JournalKorean Journal of Food Science and Technology
Issue number6
StatePublished - 2008


  • 16S rDNA sequencing
  • Eoyukjang
  • Fermented soybean food
  • Microorganisms
  • Toxin


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