Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae
This research explores improving the production of Meju, a traditional Korean fermented soybean product used in making popular condiments like soy sauce and soybean paste. The study found a better way to use beneficial microorganisms in the fermentation process by keeping them separate rather than mixing them together. This discovery has practical implications for food production and safety. Impacts on everyday life: • Improved quality and safety of traditional fermented food products • More efficient and controlled production of fermented soybean products • Better preservation of beneficial compounds in fermented foods • Potential for standardizing traditional food production methods • Enhanced consistency in taste and quality of fermented food products