Safety Analysis of Korean Cottage Industries’ Doenjang, a Traditional Fermented Soybean Product: A Special Reference to Biogenic Amines
Author:
Bahuguna Ashutosh1, Kumar Vishal1, Bodkhe Gajanan1, Ramalingam Srinivasan1, Lim SeMi1, Joe Ah-ryeong1, Lee Jong Suk2, Kim So-Young3ORCID, Kim Myunghee1
Affiliation:
1. Department of Food Science and Technology, Yeungnam University, Gyeongsan 38541, Republic of Korea 2. Division of Food & Nutrition and Cook, Taegu Science University, Daegu 41453, Republic of Korea 3. Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, Republic of Korea
Abstract
The typical Korean diet contains a significant quantity of doenjang owing to its unique taste and health benefits. However, the presence of anti-nutritional and toxic substances, such as biogenic amines and microbial pathogens, in doenjang has resulted in a loss of revenue and poor consumer health. The present study focused on the identification and quantification of different biogenic amines, pathogenic Bacillus cereus, and yeast counts in 36 doenjang products (designated as De-1 to De-36, 500 g each) procured from the different cottage industries situated in different parts of the Republic of Korea. The results indicated, only three samples were contaminated with B. cereus, exceeding the recommended limit (4 log CFU/g) suggested by the national standards of Korea. A total of six distinct yeasts were identified in different doenjang samples, whose comprehensive enzymatic profiling suggested the absence of harmful enzymes such as N-acetyl-β-glucosaminidase, α-chymotrypsin, and β-glucuronidase. The biogenic amines were detected in the range of 67.68 mg/kg to 2556.68 mg/kg and classified into six major groups based on hierarchical cluster analysis. All doenjang samples contained tryptamine, putrescine, cadaverine, histamine, and tyramine, while 94.44% were positive for spermidine and spermine. The results documented the analysis of traditional cottage industry doenjang and suggest the need for constant monitoring to ensure the safety of food for the consumer.
Funder
Cooperative Research Program for Agricultural Science and Technology Development Rural Development Administration, Republic of Korea
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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