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Microbiology and Biotechnology Letters

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Food, Environment, and Other Topics in Biotechnology

Microbiol. Biotechnol. Lett. 2016; 44(1): 74-83

https://doi.org/10.4014/mbl.1511.11008

Received: November 13, 2015; Accepted: February 13, 2016

관능이 개선된 발효두유 제조를 위한 젖산균 분리·동정 및 특성

Isolation, Identification, and Characteristics of Lactic Acid Bacteria for Production of Fermented Soymilk which Has Improved Sensory Quality

Min-Gi Jung 1, Su-In Kim 1, Nam-Youn Hur 2, Jong-Hwan Seong 1, Young-Geun Lee 1, Han-Soo Kim 1, Hun-Sik Chung 1 and Dong-Seob Kim 1*

1Department of Food Science & Technology, Pusan National University, Miryang 50463, Republic of Korea, 2Department of Hotel & Culinary Arts Division, Osan University, Osan 18119, Republic of Korea

Abstract

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In order to improve the sour taste and foul odor of fermented soymilk, bacteria were isolated from kimchi and identified. Of the 89 bacterial strains isolated from kimchi, 3 isolates produced fermented soymilk with a sour taste and foul odor. The selected bacterial strains R53, R83, and R84 were identified by morphological, biochemical, and 16S rRNA analyses as Weissella koreensis. The strain R83, which produced fermented soymilk having the mildest sour taste and foul odor, was selected for further investigation and named W. koreensis KO3. The optimum culture condition for the fermentation of soymilk by W. koreensis KO3 was at 30oC for 12 h. When soymilk was fermented under the optimum culture conditions, the viable cell count reached up to 8.71 × 108 CFU/ml and pH and acidity reached as low as 6.02 and as high as 0.33%, respectively. Twenty-seven amino acids and their derivatives were detected in fermented soymilk. The amounts of serine, glycine, threonine, alanine, and aspartic acid, which contribute to a sweeter taste, increased during fermentation. Orinithine, which was not detected before fermentation, increased during fermentation. Sensory evaluation showed that W. koreensis KO3-fermented soymilk has improved bean, roasted nut, and sour flavors as well as an enhanced mouthfeel, appearance, preferability, and overall acceptability compared with those of standard fermented soymilk. With further study and development, soymilk fermented by W. koreensis KO3 could serve as a health-promoting food with favorable sensory qualities..

Keywords: Fermented soy milk, Lactic acid bacteria, Kimchi, Weissella koreensis, Sour taste, Foul odor

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