Comparative Metabolomic Analysis of Moromi Fermented Using Different <i>Aspergillus oryzae</i> Strains
<i>Aspergillus oryzae</i> (<i>A. oryzae</i>) is an important starter in the fermentation of koji and moromi. However, the effect of different <i>A. oryzae</i> strains on the quality of moromi has rarely been studied. For this reason, this study analyzed the physic...
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MDPI AG
2022-09-01
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| author | Seung Wha Jo Ji-Hyun An Dong-Shin Kim Eun Jung Yim Hyeon-Jin Kang Hyun-Jin Kim |
| author_facet | Seung Wha Jo Ji-Hyun An Dong-Shin Kim Eun Jung Yim Hyeon-Jin Kang Hyun-Jin Kim |
| author_sort | Seung Wha Jo |
| collection | DOAJ |
| description | <i>Aspergillus oryzae</i> (<i>A. oryzae</i>) is an important starter in the fermentation of koji and moromi. However, the effect of different <i>A. oryzae</i> strains on the quality of moromi has rarely been studied. For this reason, this study analyzed the physicochemical properties, enzyme activity, sensory quality, and metabolite profiles of moromi samples fermented using two strains (<i>A. oryzae</i> KCCM12012P (moromi-1) and KCCM12804P (moromi-2)), which were newly isolated from fermented soy foods, and compared them to those of a commercialized <i>A. oryzae</i> strain (control). Amino-type nitrogen contents of moromi-1 and moromi-2 samples were higher than that of control moromi, and their amylase and protease activities were also higher. Moreover, metabolite profiles of moromi were significantly altered according to strains. In particular, the levels of many amino acids, peptides, nucleotides, and acidic compounds were altered, which resulted in changes in the sensory quality of moromi. Although volatile compounds were not investigated, the results suggested that the quality of moromi was significantly different for newly isolated strains, especially <i>A. oryzae</i> KCCM12804P, and they were superior to the commercial strain in terms of taste-related substances. Therefore, these strains could be used as good starters to produce moromi and soy sauce with good sensory quality. |
| first_indexed | 2024-03-09T21:26:53Z |
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| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T21:26:53Z |
| publishDate | 2022-09-01 |
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| series | Molecules |
| spelling | doaj.art-b622474f413e41e9accd49b9e0d3de9c2023-11-23T21:07:06ZengMDPI AGMolecules1420-30492022-09-012719618210.3390/molecules27196182Comparative Metabolomic Analysis of Moromi Fermented Using Different <i>Aspergillus oryzae</i> StrainsSeung Wha Jo0Ji-Hyun An1Dong-Shin Kim2Eun Jung Yim3Hyeon-Jin Kang4Hyun-Jin Kim5Microbial Institute for Fermentation Industry, Sunchang 56048, KoreaDivision of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, KoreaInstitute of Animal Medicine, Gyeongsang National University, Jinju 52828, KoreaMicrobial Institute for Fermentation Industry, Sunchang 56048, KoreaMicrobial Institute for Fermentation Industry, Sunchang 56048, KoreaDivision of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea<i>Aspergillus oryzae</i> (<i>A. oryzae</i>) is an important starter in the fermentation of koji and moromi. However, the effect of different <i>A. oryzae</i> strains on the quality of moromi has rarely been studied. For this reason, this study analyzed the physicochemical properties, enzyme activity, sensory quality, and metabolite profiles of moromi samples fermented using two strains (<i>A. oryzae</i> KCCM12012P (moromi-1) and KCCM12804P (moromi-2)), which were newly isolated from fermented soy foods, and compared them to those of a commercialized <i>A. oryzae</i> strain (control). Amino-type nitrogen contents of moromi-1 and moromi-2 samples were higher than that of control moromi, and their amylase and protease activities were also higher. Moreover, metabolite profiles of moromi were significantly altered according to strains. In particular, the levels of many amino acids, peptides, nucleotides, and acidic compounds were altered, which resulted in changes in the sensory quality of moromi. Although volatile compounds were not investigated, the results suggested that the quality of moromi was significantly different for newly isolated strains, especially <i>A. oryzae</i> KCCM12804P, and they were superior to the commercial strain in terms of taste-related substances. Therefore, these strains could be used as good starters to produce moromi and soy sauce with good sensory quality.https://www.mdpi.com/1420-3049/27/19/6182<i>Aspergillus oryzae</i>metabolomicsmoromiquality characteristicssensory evaluation |
| spellingShingle | Seung Wha Jo Ji-Hyun An Dong-Shin Kim Eun Jung Yim Hyeon-Jin Kang Hyun-Jin Kim Comparative Metabolomic Analysis of Moromi Fermented Using Different <i>Aspergillus oryzae</i> Strains Molecules <i>Aspergillus oryzae</i> metabolomics moromi quality characteristics sensory evaluation |
| title | Comparative Metabolomic Analysis of Moromi Fermented Using Different <i>Aspergillus oryzae</i> Strains |
| title_full | Comparative Metabolomic Analysis of Moromi Fermented Using Different <i>Aspergillus oryzae</i> Strains |
| title_fullStr | Comparative Metabolomic Analysis of Moromi Fermented Using Different <i>Aspergillus oryzae</i> Strains |
| title_full_unstemmed | Comparative Metabolomic Analysis of Moromi Fermented Using Different <i>Aspergillus oryzae</i> Strains |
| title_short | Comparative Metabolomic Analysis of Moromi Fermented Using Different <i>Aspergillus oryzae</i> Strains |
| title_sort | comparative metabolomic analysis of moromi fermented using different i aspergillus oryzae i strains |
| topic | <i>Aspergillus oryzae</i> metabolomics moromi quality characteristics sensory evaluation |
| url | https://www.mdpi.com/1420-3049/27/19/6182 |
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