This technology involves the Wickerhamomyces anomalus KG16 yeast strain, deposited as KACC 93336P, isolated from traditional fermented soybean products, as well as food compositions, microbial agents for fermentation, probiotic formulations, and manufacturing methods using this strain. Doenjang (soybean paste) is produced by inoculating KG16 into plant-based protein grain raw materials or meju fermented with koji mold.
Traditional fermented soybean products derive their rich flavor and aroma from a diverse range of bacteria, yeast, and mold involved in the fermentation process depending on the region and season. However, mass-produced commercial products often suffer from a lack of flavor complexity due to a limited variety of fermentation microorganisms. Another challenge has been the difficulty in securing yeast strains that remain metabolically active and enhance flavor in high-salt environments.
This technology utilizes the salt-tolerant and osmotolerant KG16 strain, which thrives in conditions of 5–15% sodium chloride and 1–2.5M sorbitol, ensuring stable performance in high-salt doenjang aging environments or low-salt doenjang using potassium chloride. Compositions fermented with this strain show enhanced fruity and vanilla-like flavor compounds such as ethyl acetate, acetic acid, and 3-methylbutanoic acid, while also exhibiting immune-boosting activity by increasing CD86 expression in dendritic cells and IL-10 secretion. Applicable to industrial doenjang and ganjang (soy sauce) production, low-salt products, fermentation starters, and probiotic ingredients, it enables the creation of differentiated products that replicate the complex aroma of traditional fermented foods while adding functional immune benefits.
This invention was developed with support from the Ministry of Science and ICT for the identification of fermentation characteristics and key microorganisms in traditional fermented soybean products based on multi-meta-omics.
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