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Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains
Seung Wha Jo1, Ji-Hyun An2, Dong-Shin Kim3
1Microbial Institute for Fermentation Industry, Sunchang 56048, Korea.
Abstract:
Aspergillus oryzae (A. oryzae) is an important starter in the fermentation of koji and moromi. However, the effect of different A. oryzae strains on the quality of moromi has rarely been studied. For this reason, this study analyzed the physicochemical properties, enzyme activity, sensory quality, and metabolite profiles of moromi samples fermented using two strains (A. oryzae KCCM12012P (moromi-1) and KCCM12804P (moromi-2)), which were newly isolated from fermented soy foods, and compared them to those of a commercialized A. oryzae strain (control). Amino-type nitrogen contents of moromi-1 and moromi-2 samples were higher than that of control moromi, and their amylase and protease activities were also higher. Moreover, metabolite profiles of moromi were significantly altered according to strains. In particular, the levels of many amino acids, peptides, nucleotides, and acidic compounds were altered, which resulted in changes in the sensory quality of moromi. Although volatile compounds were not investigated, the results suggested that the quality of moromi was significantly different for newly isolated strains, especially A. oryzae KCCM12804P, and they were superior to the commercial strain in terms of taste-related substances. Therefore, these strains could be used as good starters to produce moromi and soy sauce with good sensory quality.
Insights
Newly isolated Aspergillus oryzae strains significantly enhance moromi fermentation. These starters improve physicochemical properties, enzyme activity, and taste-related substances compared to commercial strains.
Area of Science:
- Food Microbiology
- Fermentation Science
- Applied Microbiology
Background:
- Aspergillus oryzae is crucial for fermenting traditional soy products like koji and moromi.
- Limited research exists on how different A. oryzae strains impact moromi quality.
Purpose of the Study:
- To investigate the influence of two novel A. oryzae strains on moromi fermentation.
- To compare their physicochemical properties, enzyme activity, sensory attributes, and metabolite profiles against a commercial strain.
Main Methods:
- Fermentation of moromi using two new A. oryzae isolates (KCCM12012P, KCCM12804P) and one commercial strain.
- Analysis of physicochemical properties, including amino-type nitrogen content.
- Assay of amylase and protease activities.
- Metabolomic profiling to identify key compounds.
- Sensory quality evaluation.
Main Results:
- Moromi fermented with new strains (moromi-1, moromi-2) showed higher amino-type nitrogen content than the control.
- Enhanced amylase and protease activities were observed in moromi-1 and moromi-2.
- Significant alterations in metabolite profiles, including amino acids, peptides, nucleotides, and acidic compounds, were strain-dependent.
- These metabolic changes correlated with distinct sensory qualities.
Conclusions:
- Newly isolated A. oryzae strains, particularly KCCM12804P, yield moromi with superior taste-related substances compared to commercial strains.
- These novel strains are promising candidates for producing high-quality moromi and soy sauce.
- Strain selection is critical for optimizing fermentation outcomes and sensory profiles.
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