Microbial Community of Korean Soy Sauce and Its Sensory Characteristics
Author Information
Author(s): Chin Young-Wook, Hong Sang-Pil, Lim Sang-Dong, Yi Sung-Hun, Semedo-Lemsaddek Teresa
Primary Institution: Traditional Food Research Group, Korea Food Research Institute
Hypothesis
The microbial community of Korean soy sauce (ganjang) significantly influences its sensory characteristics.
Conclusion
The study provides detailed insights into the microbial community of ganjang and its correlation with sensory attributes, which can aid in selecting starter cultures for soy sauce production.
Supporting Evidence
- The metagenome analysis identified 1332 species of microorganisms across 278 genera.
- Tetragenococcus, Bacillus, and Enterococcus accounted for more than 80% of the total microbial community.
- Desirable sensory characteristics were associated with specific microbial genera.
- The study utilized partial least square regression analysis to explore correlations between microbial communities and sensory characteristics.
Takeaway
This study looked at the tiny living things in Korean soy sauce and how they affect its taste, helping to make better soy sauce in the future.
Methodology
Shotgun metagenomic sequencing and descriptive sensory analysis were used to analyze the microbial communities and sensory characteristics of twenty samples of ganjang.
Limitations
The study primarily focused on traditional ganjang and may not represent all types of soy sauce.
Participant Demographics
110 semi-trained panelists conducted the sensory analysis.
Digital Object Identifier (DOI)
Want to read the original?
Access the complete publication on the publisher's website