생명과학회지 (Journal of Life Science)

  • 제23권4호
  • /
  • Pages.529-536
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  • 2013
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  • 1225-9918(pISSN)
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  • 2287-3406(eISSN)
한국생명과학회 (Korean Society of Life Science)
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Bacillus subtilis D7에 의하여 발효된 백태 청국장의 특성

Characteristics of White Soybean Chungkookjang Fermented by Bacillus subtilis D7

  • 이나리 (부산대학교 생명자원과학대학) ;
  • 박성보 (부산대학교 생명자원과학대학) ;
  • 이상미 (부산대학교 생명자원과학대학) ;
  • 고태훈 (부산대학교 생명자원과학대학) ;
  • 황대연 (부산대학교 생명자원과학대학) ;
  • 김동섭 (부산대학교 생명자원과학대학) ;
  • 정성윤 (대구가톨릭대 의생명과학과) ;
  • 손홍주 (부산대학교 생명자원과학대학)
  • Lee, Na-Ri (College of Natural Resources and Life Science, Pusan National University) ;
  • Park, Sung-Bo (College of Natural Resources and Life Science, Pusan National University) ;
  • Lee, Sang-Mee (College of Natural Resources and Life Science, Pusan National University) ;
  • Go, Tae-Hun (College of Natural Resources and Life Science, Pusan National University) ;
  • Hwang, Dae-Youn (College of Natural Resources and Life Science, Pusan National University) ;
  • Kim, Dong-Seob (College of Natural Resources and Life Science, Pusan National University) ;
  • Jeong, Seong-Yun (Department of Medical Life Science, Catholic University of Daegu) ;
  • Son, Hong-Joo (College of Natural Resources and Life Science, Pusan National University)
  • 투고 : 2012.11.27
  • 심사 : 2013.03.27
  • 발행 : 2013.04.30
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초록

본 연구에서는 Bacillus subtilis D7과 발아콩을 이용하여 발효된 청국장의 특성을 조사하였다. 백태는 6시간 침지 후, $25^{\circ}C$에서 2시간마다 4일 동안 물을 공급했을 때, 발아율이 가장 높았다. 총 이소플라본 함량은 발아 전 971.3 ${\mu}g/g$이었고, 발아 후 1023.8 ${\mu}g/g$이었다. 실험에 사용된 모든 청국장에서 아미노태 질소 및 암모니아태 질소 함량은 배양시간이 경과함에 따라 증가하였고, 청국장의 pH는 발효과정을 통하여 pH 7.8-8.0로 증가하였다. 청국장의 생균수는 발효 24시간까지 급증한 후, 약간 감소하였다. 청국장의 protease 활성은 발효 30-36시간까지 증가하였고, B. subtilis D7를 이용한 청국장의 ${\alpha}$- 및 ${\beta}$-amylase 활성은 발효 12-18시간까지 증가하였다. 청국장을 섭취한 마우스의 ALP 활성과 SOD 활성은 대조군보다 매우 높았다. AST 활성은 미발아콩 청국장 섭취군보다 발아콩 청국장 섭취군에서 더 높았다. 결론적으로 B. subtilis D7을 이용하여 조제된 발아콩 청국장은 품질 특성이 향상되었고, 기능성 성분의 함량이 증가되었다.

This study was carried out to investigate the characteristics of white soybean Chungkookjang fermented by Bacillus subtilis D7. The highest germination rate was obtained under $25^{\circ}C$ when water was supplied for 4 days at intervals of 2 hr. The total isoflavone content was 971.3 ${\mu}g/g$ before germination and 1023.8 ${\mu}g/g$ after germination. The amino type- and ammonia type-nitrogen contents of Chungkookjang were proportional to the fermentation time. The pH values of all Chungkookjang soybeans increased up to pH 7.8-8.0 during fermentation. The number of viable cells in all Chungkookjang soybeans increased significantly up to 24 hr. The protease activity of all Chungkookjang soybeans increased up to 30-36 hr. The ${\alpha}$- and ${\beta}$-amylase activities of Chungkookjang fermented by B. subtilis D7 were enhanced with increasing fermentation time. Analysis of the effect of Chungkookjang intake on the liver function of mouse showed that the alkaline phosphatase (ALP) activity and the superoxide dismutase (SOD) activity in the Chungkookjang diet group were markedly higher than those in the control group. The asparatate aminotransferase (AST) activity in the germinated soybean Chungkookjang diet group was higher than that in the nongerminated soybean Chungkookjang diet group. Therefore, Chungkookjang soybeans fermented with B. subtilis D7 can be expected to have an increased content of functional components and improved quality characteristics.

키워드

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피인용 문헌

  1. 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
  2. Manufacturing and Quality Characteristics of the Cheonggukjang Fermented Using Starter Derived from Rice Straw Removed Bacillus cereus Selectively vol.30, pp.1, 2015, https://doi.org/10.13103/JFHS.2015.30.1.65