ArticlemSystems2021
Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics.
Article in mSystems, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed.
- The Formation Mechanism and Regulation of Fermented Bean Paste Flavor: Microbial Community Succession, Flavor Compound Synthesis, and Applications of Intelligent Biomanufacturing Technology.Comprehensive reviews in food science and food safety · 2026Review
- Effects of yeast inoculation on community, metabolites, and flavors in ganjang, a traditional Korean fermented soy sauce.Food chemistry: X · 2026Article
- Genome-resolved insights into the ecology, metabolic potential, salt-stress adaptation, and safety of Staphylococcus in traditional Korean soybean fermentation.NPJ science of food · 2026Article
- Centromeres in budding yeasts are conserved in chromosomal location but not in structure.PLoS genetics · 2025Article
- Article
- Exploring the Core Functional Microbiota Related to Flavor Compounds in Douchi from the Sichuan-Chongqing Region.Foods (Basel, Switzerland) · 2025Article
- Protective Effect of Ganjang, a Traditional Fermented Soy Sauce, on Colitis-Associated Colorectal Cancer in Mice.Foods (Basel, Switzerland) · 2025Article
- Integration of metatranscriptomics data improves the predictive capacity of microbial community metabolic models.The ISME journal · 2025Article
- Investigation of Microbial Community of Korean Soy Sauce (Microorganisms · 2024Article
- Fermentative metabolic features of doenjang-meju as revealed by genome-centered metatranscriptomics.Food chemistry: X · 2024Article
- Article
- Anti-Inflammatory Effect of Korean Soybean Sauce (Ganjang) on Mice with Induced Colitis.Journal of microbiology and biotechnology · 2024Article
- Enzymatic Activity and Amino Acids Production of Predominant Fungi from Traditional Meju during Soybean Fermentation.Journal of microbiology and biotechnology · 2024Article
- Consumer Preference of Traditional Korean Soy Sauce (Foods (Basel, Switzerland) · 2023Article
- Marinobacter: A case study in bioelectrochemical chassis evaluation.Microbial biotechnology · 2023Review
- Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food.Foods (Basel, Switzerland) · 2022Article
- The Self-Bleaching Process of Microcystis aeruginosa is Delayed by a Symbiotic Bacterium Pseudomonas sp. MAE1-K and Promoted by Methionine Deficiency.Microbiology spectrum · 2022Article
- Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu.Molecules (Basel, Switzerland) · 2022Article
- Alleviation of Metabolic Disturbance by Substituting Kanjang High inFoods (Basel, Switzerland) · 2022Article
- Metatranscriptomics Unravel Composition, Drivers, and Functions of the Active Microorganisms in Light-Flavor Liquor Fermentation.Microbiology spectrum · 2022Article
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7 authors.
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Abstract
The taste and quality of soy sauce, a fermented liquid condiment popular worldwide, is greatly influenced by microbial metabolism during fermentation. To investigate the fermentative features of ganjang (a Korean traditional soy sauce), ganjang batches using meju (fermented soybean) bricks and solar salts were prepared, and organic compounds, microbial communities, metagenomes, and metatranscriptomes of ganjang were quantitively analyzed during fermentation. Polymeric compound analysis in the ganjang treated with/without microbial inhibitors revealed that indigenous enzymes of meju bricks might be primarily responsible for degrading polymeric compounds. Through metagenome binning and microbe sequencing, 17 high-quality genome sequences representing all major ganjang microbiota were obtained, and their transcriptional expressions were quantitatively analyzed by mapping metatranscriptome reads normalized by spike-in RNA sequencing to the 17 genomes, which revealed that microbial metabolism might primarily occur while meju bricks are in the ganjang solution and decrease significantly after the removal of meju bricks. Metabolic pathways for carbohydrates, proteins, and lipids of the major ganjang microbiota were reconstructed, and their metabolic genes were transcriptionally analyzed, revealing that facultative lactic acid fermentation by Tetragenococcus was the major fermentation process active in the ganjang fermentation and that aerobic respiration by facultatively aerobic bacteria such as Chromohalobacter, Halomonas, and Marinobacter was also an important metabolic process during fermentation. Although the abundances of
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