Bacterial starters Enterococcus faecium and Staphylococcus succinus were introduced into the manufacture of doenjang, a Korean fermented soybean paste, together with a fungal starter to determine the effect of bacterial starters on flavor production during doenjang fermentation. Starters cultured on soybean flakes and rice were mixed with autoclaved soybeans and then refined salt was added to 12% (w/w) to prepare doenjang samples. The doenjang samples were ripened at 20 °C and their volatile compounds were analyzed on days 0, 28, 56, and 84. The numbers of bacteria from starter cultures in the samples decreased gradually. The content of amino-type nitrogen in samples decreased as the proportion of bacterial starter culture used in doenjang preparation increased. Nineteen volatile compounds were detected in doenjang samples by gas chromatography-mass spectrometry and were subjected to principal component analysis. Addition of bacterial starters distinctively changed the flavor of doenjang compared with that prepared with a fungal starter alone. Acetic acid, 2-methylbutanoic acid, and 3-methylbutanoic acid were important volatile compounds determining flavor development in the doenjang employing bacterial starters. Starter-specific as well as highly-produced volatile compounds determined the directionality of flavor during doenjang ripening. Raw materials used for the starter culture preparation also affected the flavor.

细菌发酵剂粪肠球菌和琥珀葡萄球菌被引入韩国发酵大豆酱大酱的生产过程中，并与真菌发酵剂一起使用，以确定细菌发酵剂对大酱发酵过程中风味产生的影响。将在大豆片和大米上培养的发酵剂与高压灭菌的大豆混合，然后将精制盐添加至12％（w / w）以制备大酱样品。将doenjang样品在20°C下熟化，并在第0、28、56和84天分析其挥发性化合物。样品中发酵剂中细菌的数量逐渐减少。随着doenjang制备中使用的细菌发酵剂培养物的比例增加，样品中氨基型氮的含量降低。通过气相色谱-质谱法在大江省的样品中检测出19种挥发性化合物，并对其进行主成分分析。与单独使用真菌发酵剂相比，添加细菌发酵剂明显改变了大酱的风味。乙酸，2-甲基丁酸和3-甲基丁酸是决定细菌发酵剂在大酱中风味发展的重要挥发性化合物。特定于发酵剂以及大量产生的挥发性化合物决定了熟酱成熟期间风味的方向性。用于发酵剂制备的原料也影响了风味。特定于发酵剂以及大量产生的挥发性化合物决定了熟酱成熟期间风味的方向性。用于发酵剂制备的原料也影响了风味。特定于发酵剂以及大量产生的挥发性化合物决定了熟酱成熟期间风味的方向性。用于发酵剂制备的原料也影响了风味。