References
- Ann, Y. G., 2011, Changes in components and peptides during fermentation of Cheonggukjang, Kor. J. Food Nutr., 24(1), 124-131. https://doi.org/10.9799/ksfan.2011.24.1.124
- AOAC, 1990, Official Methods of Analysis, 15th ed., Association of official analytical chemists, Washington, DC., USA, 335.
- Eom, S. M., Jung, B. Y., Oh, H. I., 2009, Changes in chemical components of Cheonggukjang prepared with germinated soybeans during fermentation, J. Appl. Biol. Chem., 52(3), 133-141. https://doi.org/10.3839/jabc.2009.023
- Her, S., Lee, S. K., Joo, H. K., 1998, Isolation and identification of fibrinolytic bacteria from Korean traditional Chungkookjang, J. Kor. Soc. Agric. Chem. Biotechonol., 41(2), 119-124.
- In, J. P., Lee, S. K., Ahn, B. K., Chung, I. M., Jang, C. H., 2002, Flavor improvement of Chungkkokjang by addition of Yucca(Yucca shidigera) Extract, Kor. J. Food Sci. Technol., 34(1), 57-64.
- Jeong, J. B., Choi, S. K., Jeong, D. Y., Kim, Y. S., 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., 44(1), 69-75. https://doi.org/10.9721/KJFST.2012.44.1.069
- Jeong, W. J., Lee, A. R., Chun, J. Y., Cha, J. H., Song, Y. S., Kim, J. H., 2009, Properties of Cheonggukjang fermented with Bacillus strains with high fibrinolytic activities, J. Food Sci. Nutr., 14(3), 252-259. https://doi.org/10.3746/jfn.2009.14.3.252
- Kiers, J. L., van Laeken, A. E. A., Rombouts, F. M., Nout, M. J. R., 2000, In vitro digestibility of Bacillus fermented soya bean, Int. J. Food Microbiol., 60(2-3), 163-169. https://doi.org/10.1016/S0168-1605(00)00308-1
- Kim, M. H., Lee, N. H., Cho, U. K., 2008, Fermentation characteristics of Cheonggukjang made of germinated soybean under light condition, J. Life Sci., 18(10), 1758-1763. https://doi.org/10.5352/JLS.2008.18.12.1758
- Kim, S., Kwon, T., Lee, Y., Choung, M., Moon, G., 2005, A major antioxidative compounds and comparison of antioxidative activities in black soybean, Kor. J. Food Sci. Technol., 37(1), 73-77.
- Miller, G. L., 1959, Use of dinitrosalicylic acid reagent for determination of reducing sugar, Anal. Chem., 31(3), 426-429. https://doi.org/10.1021/ac60147a030
- Moon, H. K., Lee, S. W., Moon, J. N., Kim, D. H., Yoon, W. J., Kim, G. Y., 2011, Quality characteristics of various beans in distribution, J. East Asian Soc. Dietary Life, 21(2), 215-221.
- Oh, H. I., Eom, S. M., 2008, Changes in microflora and enzyme activities of Cheonggukjang prepared with germinated soybeans during fermentation, Kor. J. Food Sci. Technol, 40(1), 56-62.
- Rhee, J. H., Park, K. H., Yoon, K. R., Yim, C. B., Lee, I. H., 2004, Isolation of Bacillus subtilis producing the Cheongkukjang with reduced off-flavor by suppressing the growth of bacteria causing off-flavor, Food Sci. Biotechnol., 13(6), 801-805.
- Shon, M. Y., Kwon, S. H., Park, S. K., Park, J. R., Choi, J. S., 2001a, Changes in chemical components of balck bean Chungkugjang added with kiwi and radish during fermentation, Kor. J. Postharvest Sci. Technol., 8(4), 449-455.
- Shon, M. Y., Kwon, S. H., Sung, C. K., Lee, S. W., Park, S. K., 2001b, Isolation and microbiological characteristics of Bacillus megaterium SMY-212 for preparation of black-bean Chungkugjang, J. Life Sci., 11(4), 304-310.
- Son, D. H., Kwon, O. J., Ji, W. D., Choi, U. K., Kwon, O. J., Lee, E. J., Cho, Y. J., Cha, W. S., Chung, Y. G., 2000, The quality changes of Cheonggukjang prepared with Bacillus sp. CS-17 during fermentation time, J. Kor. Soc. Agric. Chem. Biotechnol., 43(1), 1-6.
- Woo, S. M., Kwon, J. H., Jeong, Y. J., 2006, Selection and fermentation characteristics of Cheonggukjang Strains, Kor. J. Food Preserv., 13(1), 77-82.
- Yoo, J. Y., 1997, Present status of industries and research activities of Korean fermented soybean products, The Microorganism and Industry, 23(1), 13-30.
- Youn, K. C., Kim, D. H., Kim, J. O., Park, B. J., Yook, H. S., Cho, J. M., Byun, M. W., 2002, Quality characteristics of the Chungkookjang fermented by the mixed culture of Bacillus natto and B. licheniformis, J. Kor. Soc. Food Sci. Nutr., 31(2), 204-210. https://doi.org/10.3746/jkfn.2002.31.2.204
Cited by
- 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
- 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