Comparative Evaluation of Quality and Metabolite Profiles in Using Starter Cultures of and .

The production of good soybean paste primarily depends on the selection of raw materials and fermenting microorganisms, which together influence its characteristic metabolites, taste, and aroma. In this study, we analyzed the relationship between properties and metabolites in samples fermented by alone or with . We developed fast-stable processing techniques to obtain from and using the inoculation method, thereby ensuring safety in the production of soybean paste.

Safety Evaluation of JW15 by Phenotypic and Genotypic Property Analysis.

is one of the bacteria in charge of the initial fermentation of kimchi and has beneficial effects such as immune-modulating, antagonistic, and antioxidant activities. In our study, we aimed to estimate the safety of JW15 for the use of probiotics according to international standards based on phenotypic (antibiotic resistance, hemolysis, and toxic metabolite production) and genotypic analysis (virulence genes including antibiotic resistance genes). The results of the safety assessment on JW15 were as follows; (1) antibiotic resistance genes (ARGs) (kanamycin and vancomycin etc.

Metabolite Profile and Immunomodulatory Properties of Bellflower Root Vinegar Produced Using A11-2.

Fermented vinegar is prepared from grains and medicinal plants. Here, we produced vinegar from peeled and unpeeled roots of bellflowers () using A11-2 and analyzed bellflower vinegar (BV) samples using gas chromatography-mass spectrometry and quadrupole time-of-flight mass spectrometry over 15 days of fermentation to assess the quality. We also evaluated their antibacterial and immunoenhancing effects using RAW 264.