TY - JOUR
T1 - Metabolite profiling of cheonggukjang, a fermented soybean paste, inoculated with various bacillus strains during fermentation
AU - Baek, Jin Gyeong
AU - Shim, Soon Mi
AU - Kwon, Dae Young
AU - Choi, Hyung Kyoon
AU - Lee, Choong Hwan
AU - Kim, Young Suk
N1 - Funding Information:
This work was supported by research grants from the Korea Science and Engineering Foundation (KOSEF) for the Biofoods Research Program of the Ministry of Science and Technology, Republic of Korea.
PY - 2010
Y1 - 2010
N2 - Metabolite profiling of Cheonggukjang inoculated with different Bacillus strains including Bacillus amylo-liqueciens CH86-1, Bacillus licheniformis 58, and Bacillus licheniformis 67 during fermentation, was performed using gas chromatography-time of flight-mass spec-trometry after derivatization, combined with multi-variate statistical analysis. A total of 20 amino acids, 10 sugars, five sugar alcohols, and seven organic acids were identified in three Cheonggukjang samples. With fermentation time, most of the amino acids showed increasing amounts. On the other hand, most of the sugars including sucrose, fructose, and glucose decreasing patterns, and the amounts of organic acids varied. In order to observe differences in metabolites with fermentation time and inoculated Bacillus strains, principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) were carried out, respectively. On PCA plots, some sugars and organic acids including sucrose, fructose, glucose, mannose, succinic acid, and malonic acid, as well as most of the amino acids, contributed mainly to differentiation of the Cheonggukjang samples fermentation time. On the other hand, on PLS-DA, mannose, xylose, glutamic acid, and proline were mainly responsible for differentiating the Cheonggukjang among into various inoculated strains.
AB - Metabolite profiling of Cheonggukjang inoculated with different Bacillus strains including Bacillus amylo-liqueciens CH86-1, Bacillus licheniformis 58, and Bacillus licheniformis 67 during fermentation, was performed using gas chromatography-time of flight-mass spec-trometry after derivatization, combined with multi-variate statistical analysis. A total of 20 amino acids, 10 sugars, five sugar alcohols, and seven organic acids were identified in three Cheonggukjang samples. With fermentation time, most of the amino acids showed increasing amounts. On the other hand, most of the sugars including sucrose, fructose, and glucose decreasing patterns, and the amounts of organic acids varied. In order to observe differences in metabolites with fermentation time and inoculated Bacillus strains, principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) were carried out, respectively. On PCA plots, some sugars and organic acids including sucrose, fructose, glucose, mannose, succinic acid, and malonic acid, as well as most of the amino acids, contributed mainly to differentiation of the Cheonggukjang samples fermentation time. On the other hand, on PLS-DA, mannose, xylose, glutamic acid, and proline were mainly responsible for differentiating the Cheonggukjang among into various inoculated strains.
KW - Bacillus
KW - Cheonggukjang
KW - Gas chromatography (GC)-time of flight-mass spectrometry (TOF-MS)
KW - Metabolites
KW - Principal component analysis (PCA)
UR - http://www.scopus.com/inward/record.url?scp=77957365555&partnerID=8YFLogxK
U2 - 10.1271/bbb.100269
DO - 10.1271/bbb.100269
M3 - Article
C2 - 20834151
AN - SCOPUS:77957365555
SN - 0916-8451
VL - 74
SP - 1860
EP - 1868
JO - Bioscience, Biotechnology and Biochemistry
JF - Bioscience, Biotechnology and Biochemistry
IS - 9
ER -