Effect of Rice (Oryza sativa L.) Added to Meju (Korean Soybean Koji) Dough on Variation of Nutritional Ingredients and Bacterial Community Diversity in Doenjang (Korean Soybean Paste)

Bo Young Jeon, Doo Hyun Park

Department of Biological Engineering, Seokyeong University, 16-1 Jungneung-dong, Sungbuk-gu, Seoul 136-704, Korea.

DOI: 10.4236/fns.2012.38154                

Abstract

In this study, effect of rice added to meju dough was evaluated based on the variation of nutritional ingredients and bacterial community diversity in finished doenjang. The ratio of rice added to meju dough (cooked and crushed soybean before fermentation) was 0, 0.2, and 0.4 based on dry weight. Free amino acids, minerals, polyphenol, and total phenolic compounds relatively decreased by addition of rice. However, 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH) scavenging and ferric ion reduction activity was not influenced. Organic acids, which are fermentation metabolites, significantly increased in proportion to percentage balance of rice. Seven and four volatile compounds (VCs) were detected in doenjang prepared without and with rice, respectively, and contents of VCs were significantly lower in the rice-supplemented doenjang. Bacterial community diversity was significantly increased by addition of rice to meju dough. Rice alters chemical composition, fermentation products, and bacterial diversity, but does not downgrade the nature of doenjang.

Keywords

Soybean Koji; Soybean Paste; Rice; Antioxidant Activity; Bacterial Community

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	K. Y. Park and K. O. Jung, “Fermented Soybean Products as Functional Foods: Functional Properties of Doenjang (Fermented Soybean),” In: J. Shi, C.T. Ho and F. Shahidi, Eds., Asian Functional Foods, CRC Press, Boca Raton, 2005, pp. 555-596. doi:10.1201/9781420028119.ch20
[2]	S. S. Kim, “Effect of Meju Shapes and Strains on the Quality of Commercial Soy Sauce,” Korean Journal of Food Science and Technology, Vol. 10, 1978, pp. 63-72.
[3]	J. W. Kim, Y. S. Kim, P. H. Jeong, H. E. Kim and D. H. Shin, “Physicochemical Characteristics of Traditional Fermented Soybean Products Manufactured in Folk Villages of Sunchang Region,” Journal of Food Hygiene and Safety, Vol. 21, No. 2, 2006, pp. 223-230.
[4]	I. J. Kim, J. K. Lee, M. H. Park, D. H. Shon, C. H. Rye and Y. L. Ha, “Preparation Method of Meju by Three Step Fermentation,” Korean Journal of Food Science Technology, Vol. 34, 2002, pp. 536-539.
[5]	M. Miyazawa, K. Sakano, S. Nakamura and H. Kosaka, “Antimutagenic Activity of Isoflavones from Soybean Seeds (Glycine max Merrill),” Journal of Agricultural and Food Chemistry, Vol. 47, No. 4, 1999, pp. 1346-1349. doi:10.1021/jf9803583
[6]	A. Cardador-Martinez, E. Castano-Tostado and G. Loarca-Pina, “Antimutagenic Activity of Natural Phenolic Compounds Present in the Common Bean (Phaseolus vulgaris) against Aflatoxin B1,” Food Additives and Contamitant, Vol. 19, No. 1, 2002, pp. 62-69. doi:10.1080/02652030110062110
[7]	Y. Jing and S. Waxman, “Structural Requirements for Differentiation-Induction and Growth Inhibition of Mouse Erythroleukemia Cells by Isoflavones,” Anticancer Research, Vol. 15, No. 4, 1995, pp. 1147-1152.
[8]	C .D. Allred, K. F. Allred, Y. H. Ju, T. S. Goeppinger, D. R. Doerge and W. G. Helferich, “Soy Processing Influences Growth of Estrogen Dependent Breast Cancer Tumors,” Carcinogenesis, Vol. 25, 2005, pp. 1649-1657. doi:10.1093/carcin/bgh178
[9]	K. M. Hwang, J. Lee and K. Y. Park, “Deoenjang Extract Has Anticancer Activity and Induces Apoptosis in AGS Human Gastric Adenocarcinoma,” Journal of Food Science and Nutrition, Vol. 10, 2005, pp. 167-171. doi:10.3746/jfn.2005.10.2.167
[10]	B. Y. Jeon, H. N. Seo, A. Yun, I. H. Lee and D. H. Park, “Effect of Glasswort (Salicornia herbacea L.) on Nuruk-Making Process and Makgeolli Quality,” Food Science and Biotechnology, Vol. 19, 2010, pp. 999-1004. doi:10.1007/s10068-010-0140-9
[11]	H. N. Seo, B. Y. Jeon, A. Yun and D. H. Park, “Effect of Glasswort (Salicornia herbacea L.) on Microbial Community Variation in the Vinegar-Making Process and Vinegar Characteristics,” Journal of Microbiology and Biotechnology, Vol. 20, No. 9, 2010, pp. 1322-1330. doi:10.4014/jmb.1003.03041
[12]	US Department of Agriculture, “USDA National Nutrient Database for Standard Reference, Release 24,” 2012. http://www.ars.usda.gov/Services/docs.htm?docid=8964
[13]	L. E. Erickson, I. G. Minkevich and V. K. Eroshin, “Application of Mass and Energy Regularities in Fermentation,” Biotechnology and Bioengineering, Vol. 20, No. 10, 2004, pp. 1595-1621. doi:10.1002/bit.260201008
[14]	H. C. Chen, “Optimizing the Concentration of Carbon, Nitrogen and Phosphorus in a Citric Acid Fermentation with Response Surface Method,” Food Biotechnology, Vol. 10, 1996, pp. 13-27. doi:10.1080/08905439609549898
[15]	A. Derrien, L. J. M. Coiffard, C. Coiffard and Y. Roeck-Holtzhauer, “Free Amino Acid Analysis of Five Microalgae,” Journal of Applied Phycology, Vol. 10, No. 2, 1998, pp. 131-134. doi:10.1023/A:1008003016458
[16]	O. S. Ijarotimi and A. J. Olopade, “Determination of Amino Acid Content and Protein Quality of Complementary Food Produced from Locally Available Food Materials in Ondo State, Nigeria,” Malaysian Journal of Nutrition, Vol. 15, 2009, pp. 87-95.
[17]	X. Wang, A. Lásztity, M. Viczián, Y. Israel and R. M. Barne, “Inductively Coupled Plasma Spectrometry in the Study of Childhood Soil Ingestion,” Journal of Analytical Atomic Spectrometry, Vol. 4, 1989, pp. 727-735. doi:10.1039/ja9890400727
[18]	M. L. Price and L. G. Butler, “Rapid Visual Estimation and Spectrophotometric Determination of Tannic Content of Sorghum Grain,” Journal of Agricultural Food Chemistry, Vol. 25, 1977, pp. 1268-1273. doi:10.1021/jf60214a034
[19]	G. K. Jayaprakasha, R. P. Singh and K. K. Sakariah, “Antioxidant Activity of Grape Seed (Vitis vinifera) Extracts on Peroxidation Models in Vitro,” Food Chemistry, Vol. 73, No. 3, 2001, pp. 285-290. doi:10.1016/S0308-8146(00)00298-3
[20]	D. O. Kim, K. W. Lee, H. J. Lee and C. Y. Lee, “Vitamin C Equivalent Antioxidant Capacity (VCEAS) of Phenolic Phytochemicals,” Journal of Agricultural Food Chemistry, Vol. 50, No. 13, 2002, pp. 3713-3717. doi:10.1021/jf020071c
[21]	S. J. Lee, Y. W Lee, J. Chung, J. K. Lee, J. Y. Lee, D. Jahng, Y. Cha and Y. Yu, “Reuse of Low Concentrated Electronic Wastewater Using Selected Microbe Immobilized Cell System,” Water Science and Technology, Vol. 57, No. 8, 2008, pp. 1191-1197. doi:10.2166/wst.2008.246
[22]	B. Y. Jeon and D. H. Park, “Effect of Glasswort (Salicornia herbacea L.) and Rice (Oryzae sativa L.) on Quality of Ganjang (Korean soy sauce), ” Food Science and Biotechnology, Vol. 20, No. 4, 2011, pp. 979-986. doi:10.1007/s10068-011-0135-1
[23]	N, Batasundram, K. Sundram and S. Samman, “Phenolic Compounds in Plants and Agri-Industrial By-Products: Antioxidant Activity, Occurance, and Potential Uses,” Food Chemistry, Vol. 99, No. 1, 2006, pp. 191-203. doi:10.1016/j.foodchem.2005.07.042
[24]	D. Malen?i?, Z. Maksimovi?, M. Popovi? and J. Miladinovi?, “Polyphenol Contents and Antioxidant Activity of Soybean Seed Extracts,” Bioresearch and Technology, Vol. 99, 2008, pp. 6688-6691. doi:10.1016/j.biortech.2007.11.040
[25]	M. Walter and E. Marchesan, “Phenolic Compounds and Antioxidant Activity of Rice,” Brazilian Archives of Biology and Technology, Vol. 54, No. 2, 2011, pp. 371-377. doi:10.1590/S1516-89132011000200020
[26]	S. S. Ham, K. K. Choi, C. B. Cui, B. G. Lee, D. S. Joo and D. S. Lee, “Quality Characteristics of Commercial Soy Sauce Fermented by Bacillus licheniformis NH20 Isolated from Traditional Meju and Aspergillsu oryzae,” Food Science Biotechnology, Vol. 13, 2004, pp. 537-543.
[27]	Y. S. Kim, B. H. Oh and D. H. Shin, “Quality Characteristics of Kochujang Prepared with Different Meju Fermented with Aspergillus sp. and Bacillus subtilis,” Food Science Biotechnology, Vol. 17, No. 3, 2008, pp. 527-533.
[28]	S. S. Ham, K. K. Choi, C. B. Cui, B. G. Lee, D. S. Joo and D. S. Lee, “Quality Characteristics of Commercial Soy Sauce Fermented by Bacillus licheniformis NH20 Isolated from Traditional Meju and Aspergillsu oryzae, ” Food Science Biotechnology, Vol. 13, 2004, pp. 537-543.
[29]	E. L. Kim and S. C. Kang, “Quality Evaluation by the Addition of Pine Needle and Artemisia princeps Extracts in Vinegared Kochjang,” Journal of the Korean Society for Applied Biological Chemistry, Vol. 50, 2007, pp. 167-177.
[30]	B. M. Jung and S. B. Roh, “Physiological Quality Comparison of Commercial Doenjang and Traditional Green Tea Doenjang,” Journal of the Korean Society of Food Science and Nutrition, Vol. 33, 2004, pp. 132-139. doi:10.3746/jkfn.2004.33.1.132
[31]	S. K. Park and K. I. Seo, “Quality Assessment of Commercial Doenjang Prepared by Traditional Method,” Journal of The Korean Society of Food Science and Nutrition, Vol. 29, 2000, pp. 211-217.
[32]	H. Rughoonundun, R. Mohee and M. T. Holzapple, “Influence of Carbon-to-Nitrogen Ratio on the Mixed-Acid Fermentation of Wastewater Sludge and Pretreated Bagasse,” Bioresource Technology, Vol. 112, 2012, pp. 91-97. doi:10.1016/j.biortech.2012.02.081
[33]	T. F. Thingstad and R. Lignell, “Theoretical Models for the Control of Bacterial Growth Rate, Abundance, Diversity and Carbon Demand,” Aquatic Microbial Ecology, Vol. 13, No. 1, 1997, pp. 19-27. doi:10.3354/ame013019
[34]	P. Christen, A. Bramorski, S. Revah and C. R. Soccol, “Characterization of Volatile Compounds Produced by Rhizopus Strains Grown on Agro-Industrial Solid Wastes,” Bioresource Technology, Vol. 71, No. 3, 2000, pp. 211-215. doi:10.1016/S0960-8524(99)00084-X
[35]	Z. Yanfang and T. Wenyi, “Flavor and Taste Compounds Analysis in Chinese Solid Fermented Soy Sauce,” African Journal of Biotechnology, Vol. 8, No. 4, 2009, pp. 673-681.
[36]	P. J. Spillman, A. P. Pollnitz, D. Liacopoulos, K. H. Pardon and M. A. Setton, “Sefton, Formation and Degradation of Furfuryl Alcohol, 5-Methylfurfuryl Alcohol, Vanillyl Alcohol, and Their Ethyl Ethers in Barrel-Aged Wines,” Journal of Agricultural Food Chemistry, Vol. 46, 1998, pp. 657-663. doi:10.1021/jf970559r
[37]	I. Blank and L. B Fay, “Formation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone and 4-Hydroxy-2(or 5)-Ethyl-5(or 2)-Methyl-3(2H)-Furanoned Reaction Based on Pentose Sugars,” Journal of Agricultural Food Chemistry, Vol. 44, 1996, pp. 531-536. doi:10.1021/jf950439o
[38]	H. J. Wang and P. A. Murphy, “Isoflavone Contents in Composition in Commercial Soybean Foods,” Journal of Agricultural Food Chemistry, Vol. 42, No. 8, 1994, pp. 1666-1673. doi:10.1021/jf00044a016
[39]	J. H. Jeong and J. S. Ki, “Studies on the Contents of Free Amino Acids, Organic Acids, and Isoflavones in Commercial Soybean Paste,” Journal of The Korean Society of Food Science and Nutrition, Vol. 27, 1998, pp. 10-15.
[40]	M. Mikelsaar and M. Zilmer, “Lactobacillus fermentum ME-3 an Antimicrobial and Antioxidantive Probiotic,” Microbial Ecology in Health and Disease, Vol. 21, No. 1, 2009, pp. 1-27. doi:10.1080/08910600902815561