Genetic Background Behind the Amino Acid Profiles of Fermented Soybeans Produced by Four <i>Bacillus</i> spp.
Mihyun Jang, Do‐Won Jeong, Ganghun Heo, Haram Kong, Cheong-Tae Kim, Jong‐Hoon Lee
Abstract
Several types of fermented soybean food are consumed in Korea and representative examples are ganjang (soy sauce) and doenjang (soybean paste). The traditional production of ganjang and doenjang starts from the manufacture of meju. Meju is made by soaking, steaming, crushing, and molding soybeans into blocks, followed by spontaneous fermentation for 2-3 months. The ripened meju is mixed with brine and ripened for a further 2-3 months, then the liquid portion of the mixture is separated, resulting in a traditional type of ganjang. The remaining solid portion is subsequently mashed and fermented for >6 months and becomes quality doenjang Ripened meju is used as a starter culture as well as a nutrient and flavor source for fermented food production in Korea