References
- AOAC. 1990. Official Methods of Analysis, 15th ed., p. 145. Association of official analytical chemists, Washington, D.C., USA.
- Eom, S.M., Jung, B.Y., and Oh, H.I. 2009. Changes in chemical components of Cheonggukjang prepared with germinated soybeans during fermentation. J. Appl. Biol. Chem. 52, 133-141. https://doi.org/10.3839/jabc.2009.023
- Hwang, J.H. 2010. The fermentative characteristics of Cheonggukjang prepared by starter culture of Bacillus spp. with fibrinolytic activity. J. Kor. Soc. Food Sci. Nutr. 39, 1832-1838. https://doi.org/10.3746/jkfn.2010.39.12.1832
- Jeong, J.B., Choi, S.K., Jeong, D.Y., Kim, Y.S., and Kim, Y.S. 2012. Effects of germination time of soybeans on quality characteristics of Cheonggukjang fermented with an isolated bacterial strain. Kor. J. Food Sci. Technol. 4, 69-75. https://doi.org/10.9721/KJFST.2012.44.1.069
- Kim, M.H., Han, S.Y., Ko, J.M., and Kim, Y.S. 2012a. Degradation characteristics of proteins in Cheonggukjang (fermented unsalted soybean paste) prepared with various soybean cultivars. Food Sci. Biotechnol. 21, 9-18. https://doi.org/10.1007/s10068-012-0002-8
- Kim, K.M., Kim, H.R., Yoo, S.M., Kim, J.S., and Choe, J.S. 2006. Quality characteristics of Chunggugjang prepared by Bacillus subtilis NRLSI IV with different inoculum levels and fermentation temperatures. Kor. J. Food Cookery Sci. 22, 291-298.
- Kim, A.R., Lee, J.J., Cha, S.S., Chang, H.C., and Lee, M.Y. 2012b. Effect of soybeans, Chungkukjang, and Doenjang on blood glucose and sereum lipid profile in streptozotocin- induced diabetic rats. J. Kor. Soc. Food Sci. Nutr. 41, 621-629. https://doi.org/10.3746/jkfn.2012.41.5.621
- Lee, H.J., Kim, S.I., Park, J.G., Park, J.N., Han, I.J., Song, B.S., Kim, J.H., Byun, M.W., and Lee, J.W. 2008. Effect of Choi-cha on fermentation characteristics and sensory quality of Chungkookjang (Korean fermented soybean). Korean J. Food Preserv. 15, 144-149.
- Lee, J.J., Lee, D.S., and Kim, H.B. 1999. Fermentation patterns of Chungkookjang and Kanjang by Bacillus licheniformis B1. Kor. J. Microbiol. 35, 296-301.
- Lee, H.J. and Shu, J.S. 1981. Effect of Bacillus strains on the Chungkookjang processing (І). Changes of the components and enzymes activities during Chungkookjang koji preparation. Kor. J. Nutr. 14, 87-104.
- Miller, G.L. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31, 426-429. https://doi.org/10.1021/ac60147a030
- Moon, H.K., Lee, S.W., Moon, J.N., Kim, D.H., Yoon, W.J., and Kim, G.Y. 2011. Quality characteristics of various beans in distribution. J. East Asian Soc. Dietary Life 21, 215-221.
- Oh, H.I. and Eom, S.M. 2008. Changes in microflora and enzyme activities of Cheonggukjang prepared with germinated soybeans during fermentation. Kor. J. Food Sci. Technol. 40, 56-62.
- Shon, M.Y., Kwon, S.H., Sung, C.K., Lee, S.W., and Park, S.K. 2001. Isolation and microbiological characteristics of Bacillus megaterium SMY-212 for preparation of black bean Chungkugjang. J. Life Sci. 11, 304-310.
- Yoo, J.S. 2012. Pretreatment of soybean and development of fermentation conditions of Chungkukjang for high contents isoflavone production. Food Eng. Prog. 13, 355-361.
- Yoo, S.M. and Chang, C.M. 1999. Study on the processing adaptability of soybean cultivars for Korean traditional Chonggugjang preparation. J. Kor. Soc. Agric. Chem. Biotechnol. 42, 91-98.
Cited by
- Quality Characteristics of Fermented Soybean Products by Bacillus sp. Isolated from Traditional Soybean Paste vol.43, pp.5, 2014, https://doi.org/10.3746/jkfn.2014.43.5.756
- Bioactive compounds of Cheonggukjang prepared by different soybean cultivars with Bacillus subtilis HJ18-9 vol.22, pp.4, 2015, https://doi.org/10.11002/kjfp.2015.22.4.535
- Quality Characteristics of Various Bean Varieties Fermented with Bacillus subtilis vol.32, pp.5, 2016, https://doi.org/10.9724/kfcs.2016.32.5.541
- Quality Characteristics and Vitamin K2 (MK-7) Productivity of Cheonggukjang fermented by Bacillus subtilis SRCM100757 with Different Inoculum Concentrations and Fermentation Time vol.27, pp.3, 2017, https://doi.org/10.17495/easdl.2017.6.27.3.341
- Fermented soybean product (Cheonggukjang) improved some attributes of protein and growth hormone measurements in Sprague-Dawley rats vol.34, pp.4, 2014, https://doi.org/10.1016/j.nutres.2014.02.004
- Reduction of Acrylamide Formation in Potato Chips Fermented by Bacillus sp. vol.45, pp.3, 2016, https://doi.org/10.3746/jkfn.2016.45.3.460
- Physicochemical Characteristics and Antioxidant Properties of Protein shake Fortified with Cheonggukjang Prepared by Rhynchosia nulubilis vol.30, pp.5, 2013, https://doi.org/10.5934/kjhe.2021.30.5.851