Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars

Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars

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...

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Bibliographic Details
Main Authors: Kye Man Cho, Ho-Jeong Lim, Mi-So Kim, Da Som Kim, Chung Eun Hwang, Sang Hae Nam, Ok Soo Joo, Byong Won Lee, Jae Kyeom Kim, Eui-Cheol Shin
Format: Article
Language:English
Published: Elsevier 2017-07-01
Series:Journal of Food and Drug Analysis
Subjects:
Cheonggukjang
fatty acids
fermentation
soybean cultivar
volatile compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S1021949816301235

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http://www.sciencedirect.com/science/article/pii/S1021949816301235

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