| 英文摘要 |
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 setdmyristic, palmitic, palmitoleic, stearic, oleic, vaccenic, linoleic, a-linolenic, arachidic, gondoic, behenic, and lignoceric acidsdyet, no specific changes driven by fermentationwere noted in the fatty acid profiles.To further explore the effects of fermentationof B. subtilisCSY191,completeprofilesofvolatilesweremonitored. In total, 121, 136, and 127 volatile compounds were detected in the Saedanbaek, Daewon (control cultivar), and Neulchan samples, respectively. Interestingly, the content of pyrazinesdcompounds responsible for pungent and unpleasant Cheonggukjang flavorsdwas 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 evaluationmight 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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