Korean Traditional Fermented Foods - A Potential Resource of Beneficial Microorganisms and Their Applications

Subramanian Dharaneedharan(숩라마니얀 다라니다란),Moon-Soo Heo(허문수) 한국생명과학회 2016 생명과학회지 Vol.26 No.4

본 논문은 프로바이오틱 세균의 잠재적 기원으로서의 중요성으로 한국 발효식품의 다양성을 살펴보았다. 한국에서 소비되고 있는 발표식품들은 여러 물질들을 기반으로 나눌 수 있다. 김치, 메주, 된장, 간장, 젓갈, 막걸리와 같은 발표식품은 중요한 약리적인 성질들을 가진 것으로 보고되고 있다. 이러한 발효 식품들은 지역 주민들에게 규칙적으로 소비되고 있으며, 이들 발효식품들은 Weissella spp., Lactobacillus spp., Leuconostoc spp., Mucor, Penicillium, Scopulariopsis, Aspergillus, Rhodotorula, Candida, Saccharomyces, Bacillus와 유산균을 포함한 다양한 유익미생물을 기반으로 만들어 진다. 발효식품들은 음식으로서의 이용가치의 경계를 넘어서 약리적인 식품으로써 뿐만 아니라 기능적인 면에서까지 높아지고 있다. 이러한 발효식품은 잠재적 항산화, 항암, 항콜레스테롤, 항당뇨, 항노화의 물질이 풍부한 기원으로 여기고 있다. 전반적으로 전통발효 식품은 식품공급원뿐만 아니라 인간 건강을 높여주는 특성을 가지고 있다. 여러 다양한 발효식품이 식이에 대한 효과가 과학적 보고들이 많이 출판되었고 전통발효식품이 건강에 유익하다는 것에 대한 인식이 증가되고 있다. 이러한 영역에서 현재 많은 보고서가 있다. 식품미생물학자가 이용할 수 있는 충분한 기회를 제공할 뿐만 아니라 발효식품의 탐험과 신종균주의 분리, 미생물연구에 잠재적 응용가치를 높일 수 있다. This review describes the diversity of Korean fermented foods and their significance as potential sources of probiotic bacteria. Fermented foods consumed in Korea are categorized according to their base material. Fermented foods such as kimchi, meju, doenjang, kangjang, jeotgal, and makgeolli are reported to have significant medicinal properties. These fermented products, which are consumed regularly by local people, are rich sources of beneficial microbes represented by several genera, including Weissella spp., Lactobacillus spp., Leuconostoc spp., Mucor, Penicillium, Scopulariopsis, Aspergillus, Rhodotorula, Candida, Saccharomyces, and Bacillus, as well as lactic acid bacteria. Fermented foods are now taken beyond the boundaries of their use as mere side dishes and are used significantly as a functional as well as medicinal foods. Fermented foods are a rich source of potential natural substances with antioxidant, anticancer, anticholesteric, antiobesitic, and antiaging properties, so that traditional fermented foods used as food supplements can impart health benefits. Publication of scientific studies on the dietary benefits of various fermented foods and growing consciousness about the potential health benefits of traditional fermented food are reflected in the scores of reports currently available in this field. Food microbiologists now have abundant opportunities to explore Korean traditional fermented foods for the isolation of new bacterial strains and to evaluate the potential applications of these strains through microbiological research.

Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review

Park, Young Kyoung,Lee, Jae Hoan,Mah, Jae-Hyung Elsevier 2019 Food chemistry Vol.278 No.-

<P><B>Abstract</B></P> <P>Biogenic amines are harmful substances generated during the fermentation process. Regulations on biogenic amine content in fermented foods are currently insufficient in comparison to the popularity of fermented food consumption in Asian countries. The current review evaluated the biogenic amine content of fermented soybean-based Asian foods to determine whether the food products are safe for consumption. Though the reported ranges of biogenic amine content in fermented soybean foods varied widely, most products contained biogenic amine concentrations at potentially hazardous levels. To ensure the safety of fermented soybean food products, further efforts are required in the improvement of the food manufacturing process, as well as the establishment of regulations on managing biogenic amine content.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Biogenic amine content of fermented soybeans were compared to recommended limits. </LI> <LI> Most fermented soybean foods contained potentially hazardous biogenic amine content. </LI> <LI> Regulation of biogenic amines in fermented soybean foods are currently insufficient. </LI> <LI> Control of biogenic amines is necessary to produce safe fermented soybean foods. </LI> </UL> </P>

Diversity and community analysis of fermenting bacteria isolated from eight major Korean fermented foods using arbitrary-primed PCR and 16S rRNA gene sequencing

이세희,안민주,홍지상,이주훈 한국응용생명화학회 2015 Applied Biological Chemistry (Appl Biol Chem) Vol.58 No.3

Korean fermented foods are known to be beneficial for human health. Bacterial community studies have been conducted to figure out what roles the bacteria used to ferment these foods play in food fermentation. The metagenomic approach identifies both culturable and unculturable bacterial compositions, but this technique is limited in its ability to accurately determine the bacterial species from short 16S rRNA PCR products. In this study, we revisited the culture-dependent method using a relatively large number of bacterial isolates in an attempt to overcome the problem of bacterial identification, accepting that the unculturable bacterial population in each fermented food would be undetectable. Eight Korean fermented foods including kimchi, jeotgal, and meju were collected, and 1589 fermenting bacterial strains were randomly isolated. Bacteria were grouped by banding pattern using arbitraryprimed (AP) PCR prior to bacterial identification and sorted into 219 groups; 351 strains were not grouped because there was no identical AP-PCR band pattern. 16S rRNA sequence analysis identified the bacterial compositions of the fermented foods. As dominant genera, Lactobacillus and Leuconostoc strains were detected in four kimchi samples, Staphylococcus in three jeotgal samples, and Enterococcus and Bacillus in the meju sample. Interestingly, S. Equorum was most dominant in saeu-jeotgal, indicating that it is halophilic and may enhance the fermentation flavor. Further comparative analysis of this study with previous metagenomic results revealed that bacterial communities in fermented foods are highly similar at the genus level but often differ at the species level. This bacterial community study is useful for understanding the roles and functional properties of fermenting bacteria in the fermentation process of Korean fermented foods.

충남지역 대학생의 섭취실태를 통한 전통발효식품의 영양적 평가

이나영,최미경 대한영양사협회 2003 대한영양사협회 학술지 Vol.9 No.2

The purpose of this study was to evaluate nutritional value of traditional fermented foods by dietary intake of university students living in Chungnam. 210 students were asked for their daily food intake using 24-hour recall method for 3 days. And daily nutrient intakes from total foods and fermented foods were analyzed and compared. The mean weight, height, and BMI of the subjects were 67.36㎏, 174.39㎝, 22.15㎏/㎡ in men and 53.45㎏, 161.86㎝, 20.40㎏/㎡ in women, respectively. The daily intakes of protein, phosphorus, and vitamin B_1 were 106.82%, 137.88%, and 108.99% of the Korean RDA. However, the energy, calcium, iron, vitamin A, vitamin B_2, niacin, vitamin C intakes did not reached the RDA for Koreans. The fermented food intake was 9.09% of total food intake. And the percentages of fermented food intakes were 81.53% for Kimchi and 14.75% for Chang. The vegetable protein, vegetable oil, dietary fiber, calcium, phosphorus, iron, sodium, potassium, vitamin A, vitamin B_1, vitamin B_2, niacin and vitamin C intakes per 1000㎉ consumption from fermented foods were significantly higher than those from total foods. The fermented food intake showed positive correlation with iron, and plant iron intakes. In conclusion, the percentage of fermented food intake was about 9% and the major items were Kimchi and Changs in university students. Fermented food intake may be important to improve the intakes of calcium, iron and vitamins.

Diversity and community analysis of fermenting bacteria isolated from eight major Korean fermented foods using arbitrary-primed PCR and 16S rRNA gene sequencing

Lee, Se-Hui,Ahn, Min-Ju,Hong, Ji-Sang,Lee, Ju-Hoon The Korean Society for Applied Biological Chemistr 2015 Applied Biological Chemistry (Appl Biol Chem) Vol.58 No.3

Korean fermented foods are known to be beneficial for human health. Bacterial community studies have been conducted to figure out what roles the bacteria used to ferment these foods play in food fermentation. The metagenomic approach identifies both culturable and unculturable bacterial compositions, but this technique is limited in its ability to accurately determine the bacterial species from short 16S rRNA PCR products. In this study, we revisited the culture-dependent method using a relatively large number of bacterial isolates in an attempt to overcome the problem of bacterial identification, accepting that the unculturable bacterial population in each fermented food would be undetectable. Eight Korean fermented foods including kimchi, jeotgal, and meju were collected, and 1589 fermenting bacterial strains were randomly isolated. Bacteria were grouped by banding pattern using arbitrary-primed (AP) PCR prior to bacterial identification and sorted into 219 groups; 351 strains were not grouped because there was no identical AP-PCR band pattern. 16S rRNA sequence analysis identified the bacterial compositions of the fermented foods. As dominant genera, Lactobacillus and Leuconostoc strains were detected in four kimchi samples, Staphylococcus in three jeotgal samples, and Enterococcus and Bacillus in the meju sample. Interestingly, S. Equorum was most dominant in saeu-jeotgal, indicating that it is halophilic and may enhance the fermentation flavor. Further comparative analysis of this study with previous metagenomic results revealed that bacterial communities in fermented foods are highly similar at the genus level but often differ at the species level. This bacterial community study is useful for understanding the roles and functional properties of fermenting bacteria in the fermentation process of Korean fermented foods.

Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages

Tamang Jyoti Prakash 한국식품연구원 2022 Journal of Ethnic Foods Vol.9 No.-

One of the important dietary cultures of the Himalayan people is consumption of fermented foods and drinking of alcoholic fermented beverages, which are traditionally produced by the multiracial and multiethnic communities of the Himalayan people using their ‘ethno-microbiological’ knowledge of food fermentation. Besides delicacy, ethnical and cultural values, the Himalayan fermented foods are also the hubs of biological resources of beneficial and functional microorganisms which have been contributing health-promoting benefits to thousands of Himalayan people with a dearth of modern food products. There is no or rare publications on sporadic history, antiquity and origin of the Himalayan fermented foods. We designed questionnaire and sought information from different communities in different places of the Himalayas on oral history, legendries on origin and antiquity of fermented foods and alcoholic fermented beverages. Hence, the present article discusses the food culture, oral history, legendries and antiquity of some Himalayan fermented foods and alcoholic fermented beverages in the Himalayan regions, and also to validate the scientific evidence-based ethno-microbiological practices performed by the Himalayan people for food fermentation.

청소년의 음식선택동기가 전통발효음식에 대한 태도 및 섭취행동에 미치는 영향

이정우,김유경 한국가정과교육학회 2013 한국가정과교육학회지 Vol.25 No.3

The aim of this study was to investigate the associations among the food choice motives, attitude to the traditional fermented food, and traditional fermented food consumption behavior in adolescents. Using a web-based self-completion questionnaire, food choice motives, attitude to the traditional fermented food, and frequency of traditional fermented food consumption were examined in 319 high school students in Seoul. As follows are the results of this study; first, food choice motives were emerged by seven factors, and labeled as good food, healing, convenience, weight control, familiarity, price, and health. Attitude to the traditional fermented food and consumption behavior of traditional fermented food were emerged as independent factor, respectively. Second, food choice motives had the significant effect on the attitude to the traditional fermented food(p<.05). Among them, price had the strongest effect(β=.235), followed by healing(β=.190), health(β=.175), and convenience(β=.126). Third, the consumption behavior of traditional fermented food was strongly influenced by the attitude to the traditional fermented food(β=.549). Finally, weight control was the only direct driver for traditional fermented food consumption. Price, healing, health, and convenience acted as indirect drivers for traditional fermented food through the positive attitude to the traditional fermented food. In conclusion, since the formation of the positive attitude to the traditional fermented food is important for the increase of traditional fermented food consumption, the analysis of underlying food choice motives and attitude to the traditional fermented would be essential. 본 연구에서는 청소년의 음식선택동기와 전통발효음식에 대한 태도 및 섭취행동과의 관련성을 분석하여 섭취행동에 영향을 미치는 요인들을 알아보았다. 서울시에 거주하는 고등학생 319명을 대상으로 음식선택동기, 전통발효음식에 대한 태도, 섭취행동에 관한 설문을 실시하여 분석하였으며 그 결과는 다음과 같다. 첫째, 음식선택동기는 건전성, 힐링, 편의성, 체중조절, 친숙성, 가격, 건강의 7개 요인으로 추출되었으며, 전통발효음식에 대한 태도와 섭취행동은 각각 하나의 요인으로 추출되었다. 둘째, 전통발효음식 만들기 체험을 하였던 집단의 건전성, 체중조절, 건강, 태도, 섭취행동 평균이 유의하게 높았다. 셋째, 음식선택동기는 전통발효음식에 대한 태도에 유의한 영향을 미쳤다. 전통발효음식에 대한 태도에 영향을 미치는 변수들의 상대적인 영향력은 가격(β=.235)이 가장 컸으며, 그 다음은 힐링(β=.190), 건강(β=.175), 편의성(β=.126)의 순이었다. 넷째, 전통발효음식에 대한 태도는 전통발효음식의 섭취행동에 유의한 영향을 미쳤다(β=.549). 다섯째, 체중조절은 섭취행동에 직접적으로 영향을 미쳤다. 가격, 힐링, 건강, 편의성은 섭취행동에 직접적으로 영향을 미치지는 않았지만 태도를 통해 간접적으로 영향을 미쳤다. 결론적으로, 전통발효음식의 섭취행동을 높이기 위해서는 전통발효음식에 대한 긍정적인 태도의 형성이 중요하며 태도 형성에 영향을 미치는 음식선택동기에 대한 관심과 분석이 요구된다.

조선시대 장문화의 양상과 그 추이

박유미 수선사학회 2023 史林 Vol.- No.86

The purpose of this article is to understand how the history and function of fermented soybean food in the Joseon Dynasty are inherited and developed. I would also like to examine what changes have occurred during the subsequent Japanese colonial era. In addition to food life, soybean fermented food during the Joseon Dynasty performed various functions such as relief food, consolation, and medicine. Since this food played a big role in saving the lives of the people, Joseon officials and intellectuals collected information on various fermented soybean foods and included recipes and effects in books. In the late Joseon Dynasty, Korean cookbooks written by women appeared, and fermented foods made with red peppers were widely distributed, gaining a reputation as a representative spicy food of Joseon. During the Japanese colonial period, the industrialization of fermented soybean foods, the inflow of fermented foods from Japan, and changes in manufacturing and sales took place. This change shows that the public function given to fermented soybean foods during the Joseon Dynasty has disappeared. Modern fermented soybean foods function in the areas of family life and economy and satisfy people's memories and nostalgia for life and food.

High prevalence of <i>Bacillus subtilis</i>-infecting bacteriophages in soybean-based fermented foods and its detrimental effects on the process and quality of <i>Cheonggukjang</i>

Ghosh, Kuntal,Kang, Hai Seong,Hyun, Woo Bin,Kim, Kwang-Pyo Elsevier 2018 FOOD MICROBIOLOGY Vol.76 No.-

<P><B>Abstract</B></P> <P>While the detrimental effect of bacteriophages on lactic acid bacterial fermentation is well documented, the importance of <I>Bacillus subtilis</I> phages in soybean-based fermented foods is not. In this study, we show for the first time that 100% of Korean soybean-based fermented foods (<I>Doenjang, Gochujang, and Cheonggukjang</I>) and 70% of raw materials (<I>Meju</I> and rice straw) were contaminated with <I>B. subtilis</I>-infecting phages (as high as 3.7 × 10<SUP>4</SUP> PFU g<SUP>−1</SUP>). Among 15 isolated <I>B. subtilis</I>-infecting phages, BSP18 was selected for further studies due to its specificity to and relatively broad host infectivity (34%) against <I>B. subtilis</I>. This <I>Myoviridae</I> family phage, BSP18 could infect all of the tested wild-type and commercially-used strains for soybean-based fermented food preparation. Furthermore, artificial contamination of as low as 10<SUP>2</SUP> PFU g<SUP>−1</SUP> of BSP18 significantly inhibited <I>B. subtilis</I> growth during <I>Cheonggukjang</I> fermentation. Moreover, phage-treated samples contained considerably more degraded γ-PGA which could negatively affect the functional property of <I>Cheonggukjang</I>. We also present the data, strongly suggesting BSP18-encoded, not bacterial, γ-PGA hydrolase was responsible for γ-PGA degradation. In conclusion, <I>B. subtilis</I> phages are widespread in Korean soybean-based fermented foods and it should be of great concern as phages may hamper the bacterial growth during fermentation and yield poor quality products.</P> <P><B>Highlights</B></P> <P> <UL> <LI> High prevalence of <I>B. subtilis</I> phages in Korean soybean-based fermented foods. </LI> <LI> Inhibition of <I>B. subtilis</I> growth in BSP18-applied <I>Cheonggukjang</I> samples. </LI> <LI> Fragmented γ-PGA was detected in BSP18-applied <I>Cheonggukjang</I> samples. </LI> <LI> <I>B. subtilis</I> phage contamination decreases the quality of soybean fermented foods. </LI> </UL> </P>

Traditional fermented foods and beverages of Namibia

Jane Misihairabgwi,Ahmad Cheikhyoussef 한국식품연구원 2017 Journal of Ethnic Foods Vol.4 No.3

Background Although traditional fermented foods and beverages play an important role in contributing to the livelihoods of Namibians through enhanced food security and income generation, there is a scarcity of information regarding their traditional production methods, microbiological and biochemical characteristics, nutritional value, and safety. Research into the processing technologies of these foods and beverages is still in its infancy; thus, there is a need to document their traditional production methods, microbiology, and biochemistry in order to evaluate their nutritional value and safety, standardize and industrialize them, where possible, and preserve them for future generations. Methods The socioeconomic importance, traditional production methods and, where available, microbiological, biochemical, and nutritional properties and safety evaluation of commonly consumed fermented foods and beverages in Namibia are documented. Recommendations are made for potential research areas. Results Commonly produced fermented foods and beverages in Namibia include milk-based products (omashikwa, mashini ghakushika, mabisi, and âudaï), cereal-based beverages (oshikundu, omalodu, otombo, epwaka, okatokele, oshafuluka, maxau, and /Ho ≠Goas), vegetable-based fermented food, mudhika, and fruit-based beverages (ombike, omagongo, and omalunga). Conclusion Fermented foods and beverages play a major role in the diet, socioeconomic, and cultural activities of the Namibian population. Most are spontaneously fermented. Research is scarce and should be conducted on the microbiology, biochemistry, nutritional value, and safety of the fermented foods and beverages to ensure the health of the population.