ArticleJournal of food and drug analysis2017
Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars.
Article in Journal of food and drug analysis, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Comprehensive insights into the mechanism of flavor formation inFood chemistry: X · 2026Article
- Complex food matrices reveal microbiota-nutrient balance interactions that modulate gut microbiome diversityCurrent research in food science · 2026Article
- Fermented Fruits, Vegetables, and Legumes in Metabolic Syndrome: From Traditional Use to Functional Foods and Medical Applications.Nutrients · 2025Review
- Leftover Food as a Sustainable Source of Astaxanthin Through Fermentation UsingFoods (Basel, Switzerland) · 2025Article
- Impact of drying techniques on volatile aroma profiles and formation mechanisms of black soybean thua nao.Food chemistry: X · 2024Article
- Comparison in Bioactive Compounds and Antioxidant Activity ofFoods (Basel, Switzerland) · 2024Article
- Effects of soybean cultivar and starter strain on biogenic amines formation duringFood chemistry: X · 2024Article
- Biogenic amine reduction by food additives inHeliyon · 2024Article
- Comparative Evaluation of Quality and Metabolite Profiles inFoods (Basel, Switzerland) · 2021Article
- Cheonggukjang-Specific Component 1,3-Diphenyl-2-Propanone as a Novel PPARα/γ Dual Agonist: An In Vitro and In Silico Study.International journal of molecular sciences · 2021Article
- Article
- Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang.International journal of molecular sciences · 2021Review
- Metabolite profile of Bambara groundnut (Heliyon · 2021Article
- γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut-Microbiome-Brain Axis.Foods (Basel, Switzerland) · 2021Review
- Comparison of volatile profiles inFood science and biotechnology · 2019Article
- Comparison of antioxidants potential, metabolites, and nutritional profiles of Korean fermented soybean (Journal of food science and technology · 2018Article
- Improvement of nutritional components and in vitro antioxidative properties of soy-powder yogurts using Lactobacillus plantarum.Journal of food and drug analysis · 2018Article
- Change in profiles of volatile compounds from two types ofFood science and biotechnology · 2017Article
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10 authors.
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Abstract
In this study, we investigated the effects of the potential probiotic Bacillus subtilis CSY191 on the fatty acid profiles of Cheonggukjang, a fermented soybean paste, prepared using new Korean brown soybean cultivars, protein-rich cultivar (Saedanbaek), and oil-rich cultivar (Neulchan). Twelve fatty acids were identified in the sample set-myristic, palmitic, palmitoleic, stearic, oleic, vaccenic, linoleic, α-linolenic, arachidic, gondoic, behenic, and lignoceric acids-yet, no specific changes driven by fermentation were noted in the fatty acid profiles. To further explore the effects of fermentation of B. subtilis CSY191, complete profiles of volatiles were monitored. In total, 121, 136, and 127 volatile compounds were detected in the Saedanbaek, Daewon (control cultivar), and Neulchan samples, respectively. Interestingly, the content of pyrazines-compounds responsible for pungent and unpleasant Cheonggukjang flavors-was significantly higher in Neulchan compared to that in Saedanbaek. Although the fermentation period was not a strong factor affecting the observed changes in fatty acid profiles, we noted that profiles of volatiles in Cheonggukjang changed significantly over time, and different cultivars represented specific volatile profiles. Thus, further sensory evaluation might be needed to determine if such differences influence consumers' preferences. Furthermore, additional studies to elucidate the associations between B. subtilis CSY191 fermentation and other nutritional components (e.g., amino acids) and their health-promoting potential are warranted.
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