{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,13]],"date-time":"2026-08-13T02:37:08Z","timestamp":1786588628051,"version":"build-2736575974"},"reference-count":59,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2024,12,12]],"date-time":"2024-12-12T00:00:00Z","timestamp":1733961600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003052","name":"Ministry of Trade, Industry, and Energy","doi-asserted-by":"publisher","award":["P0020991"],"award-info":[{"award-number":["P0020991"]}],"id":[{"id":"10.13039\/501100003052","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>The microbial community of a soy sauce is one of the most important factors in determining the sensory characteristics of that soy sauce. In this study, the microbial communities and sensory characteristics of twenty samples of Korean soy sauce (ganjang) were investigated using shotgun metagenome sequencing and descriptive sensory analysis, and their correlations were explored by partial least square (PLS) regression analysis. The metagenome analysis identified 1332 species of bacteria, yeasts, molds, and viruses across 278 genera, of which Tetragenococcus, Bacillus, and Enterococcus accounted for more than 80% of the total community. In the fungal community, Zygosaccharomyces rouxii, Candida versatilis, Rhodotorula taiwanensis, Debaryomyces hansenii, and Aspergillus oryzae were dominant, while the viral community consisted entirely of bacteriophages, with Bacillus phages SIOphi accounting for 93%. According to the results of the PLS analysis, desirable sensory characteristics, such as umami, sweet, and roasted soybean, as well as preference, were associated with Tetragenococcus, Lysinibacillus, Enterococcus, Staphylococcus, Lactobacillus, Pediococcus, and Weissella. The musty flavor, which is a typical property of traditional fermented foods, was related to Halomonas and Psychrobacte, while the bitter, acrid taste and sour smell were closely associated with Chromohalobacter. The results of this study provide comprehensive information on the microbial community of ganjang and may be used to select starter cultures for soy sauces.<\/jats:p>","DOI":"10.3390\/microorganisms12122559","type":"journal-article","created":{"date-parts":[[2024,12,12]],"date-time":"2024-12-12T03:52:49Z","timestamp":1733975569000},"page":"2559","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Investigation of Microbial Community of Korean Soy Sauce (Ganjang) Using Shotgun Metagenomic Sequencing and Its Relationship with Sensory Characteristics"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2501-8544","authenticated-orcid":false,"given":"Young-Wook","family":"Chin","sequence":"first","affiliation":[{"name":"Traditional Food Research Group, Korea Food Research Institute, Iseo-myeon, Wanju-gun 55365, Jeollabuk-do, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sang-Pil","family":"Hong","sequence":"additional","affiliation":[{"name":"Traditional Food Research Group, Korea Food Research Institute, Iseo-myeon, Wanju-gun 55365, Jeollabuk-do, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sang-Dong","family":"Lim","sequence":"additional","affiliation":[{"name":"Traditional Food Research Group, Korea Food Research Institute, Iseo-myeon, Wanju-gun 55365, Jeollabuk-do, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0540-5771","authenticated-orcid":false,"given":"Sung-Hun","family":"Yi","sequence":"additional","affiliation":[{"name":"Traditional Food Research Group, Korea Food Research Institute, Iseo-myeon, Wanju-gun 55365, Jeollabuk-do, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,12,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"R71","DOI":"10.1111\/j.1750-3841.2010.01529.x","article-title":"Soy sauce and its umami taste: A link from the past to current situation","volume":"75","author":"Lioe","year":"2010","journal-title":"J. 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