Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Changes in Doenjang upon Fermentation with Two Different Bacillus subtilis Strains

Bacillus subtilis HJ18-9를 이용하여 제조한 콩알메주 된장의 발효숙성 중 특성

  • 이경하 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 최혜선 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 황경아 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 송진 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2016.01.14
  • Accepted : 2016.04.04
  • Published : 2016.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the quality characteristics of doenjang prepared with different Bacillus strains (Bacillus subtilis KACC 15935 and Bacillus subtilis HJ18-9). Changes in enzyme activities (protease, cellulase, and ${\alpha}-amylase$), amino-type nitrogen and ammonia-type nitrogen contents, and reducing sugar were investigated during the fermentation period. Enzymes such as protease, cellulase, and ${\alpha}-amylase$ play important roles in the composition of nutrients, as well as in the flavor and taste of doenjang. After 60 days of fermentation, protease activities in control doenjang, and doenjang fermented with B. subtilis KACC 15935, and B. subtilis HJ18-9 increased significantly up to $382.58{\pm}4.02$, $342.58{\pm}7.94$, and $392.58{\pm}1.91unit/g$, respectively (p<0.05). At the beginning of fermentation, protease activities were in the range of 156.88~182.71 unit/g. Cellulase and ${\alpha}-amylase$ activities of doenjang in HJ18-9 were higher than those in other samples. After fermentation, amino-type nitrogen in doenjang fermented with control, B. subtilis KACC 15935, and B. subtilis HJ18-9 increased significantly up to $143.25{\pm}1.62$, $141.86{\pm}2.14$, and $150.23{\pm}1.62mg%$, respectively (p<0.05). These results suggest that B. subtilis HJ18-9 is a suitable starter for the preparation of doenjang.

본 연구는 된장 제조 시 자연 발효시킨 대조구와 B. subtilis KACC15935, B. subtilis HJ18-9 균주를 starter로 접종하여 발효시킨 콩알된장의 품질특성을 측정하였다. 된장의 단백질을 분해하여 특유의 구수한 맛 성분을 유리하는 protease 활성의 경우, 대조구와 HJ18-9를 접종한 시료에서 높게 나타났으며, 이는 아미노태 질소 함량에서도 같은 경향을 나타냈다. 식물세포벽 구성성분 중 대부분 차지하고 있는 cellulose을 분해할 수 있는 능력을 가지고 있어 장내 이용성 증진을 위해 널리 사용되는 효소인 cellulase의 활성은 모든 시료에서 발효기간에 따라 증가되는 경향을 보였으며, 60일 발효 후에는 HJ18-9 처리구에서 대조구에 비해 1.38배, KACC15935에 비해서 1.99배 더 높게 나타났다. 환원당을 유리하는데 관여하는 ${\alpha}-amylase$ 효소활성의 경우 대조구와 HJ18-9를 접종한 시료에서 높게 나타났다. 이러한 결과로 본 연구를 통해 선별한 균주를 starter로 접종하여 된장 제조에 알맞은 균주를 개발, 평가하여 가공품으로 개발할 수 있는 기초연구가 되고자 하였다.

Keywords

References

  1. Barnes S (1998) Evolution of the health benefits of soy isoflavones. Proc Soc Exp Biol Med 217: 386-392. https://doi.org/10.3181/00379727-217-44249
  2. Chae SK, Kang KS, Ma SJ, Bang GW, Oh MH, Oh SH (2000) In Standard Food Analysis. GiguMunhwasa, Korea. pp 299-301.
  3. Fotsis T, Pepper M, Adlercreutz H, Hase T, Montesano R, Schweigerer L (1995) Genistein, a dietary ingested isoflavonoid, inhibits cell proliferation and in vitro angiogenesis. J Nutr 125: 790-797.
  4. Hwang HA, Lee NK, Cho IJ, Hahm YT, Kwon KO, Kim BY (2008) Selection of microorganisms and optimization of manufacture process for cheonggukjang. Korean J Food Sci Technol 40: 406-411.
  5. Jung HK, Jeong YS, Youn KS, Kim DI, Hong JH (2009) Quality characteristics of soybean paste(Doenjang) prepared with Bacillus subtilis DH3 expressing high protease levels, and deep-sea water. Korean J Food Preserv 16: 348-354.
  6. KFDA (2005) Food Code. Korea Food & Drug Administration, Cheongwon, Korea.
  7. Kwon DJ (2002) Comparison of characteristics of koji manufactured with Bacillus subtilis B-4 and Aspergillus oryzae F-5. Korean J Food Sci Technol 34: 873-878.
  8. Kim DH, Kim SH (1999) Biochemical characteristics of whole soybean cereals fermented with Mucor and Rhizopus strains. Korean J Food Sci Technol 31: 176-182.
  9. Kim DH, Kim SH, Choi NS, Bai S, Chun SB (1998) Biochemical characteristics of whole soybean cereals fermented with Aspergillus strains. Kor J Appl Microbiol Biotechnol 26: 551-557.
  10. Kim MH, Lee NH and Choi UK (2008) Fermentation characteristics of Cheonggukjang made of germinated soybean under light condition. J Life Sci 18: 1420-1425. https://doi.org/10.5352/JLS.2008.18.10.1420
  11. Kim HL, Lee TS, Noh BS, Park JS (1998) Characteristics of Samjangs prepared with different doenjangs as a main material. Korean J Food Sci Technol 30: 54-61.
  12. Kim BS, Rhee CH, Hong YA, Woo CH, Jang CM, Kim YB, Park HD (2007) Changes of enzyme activity and physiological functionality of traditional doenjang during fermentation using Bacillus sp. SP-KSW3. Korean J Food Preserv 14: 545-551.
  13. Kim JH, Yoo JS, Lee CH, Kim SY, Lee SK (2006) Quality properties of soybean pastes made from meju with mold producing protease isolated from traditional meju. J Korean Soc Appl Biol Chem 49: 7-14.
  14. Koo MS, Kim YS, Kim HJ, Park KM, Ku KH (2014) Quality characteristics of doenjang by aging period. J Korean Soc Food Sci Nutr 43: 720-728. https://doi.org/10.3746/jkfn.2014.43.5.720
  15. Lee GR, Ko YJ, Kim EJ, Kim IH, Shin KH, Kim YG, Ryu CH (2013) Quality characteristic of wheat doenjang according to mixing ratio of meju. Korean J Food Preserv 20: 191-198. https://doi.org/10.11002/kjfp.2013.20.2.191
  16. Lee GY, Kim SI, Jung MG, Seong JH, Lee YG, Kim HS (2014) Characteristics of chungkookjang that enhance the flavor and GABA content in a mixed culture of Bacillus subtilis MC31 and Lactobacillus sakei 383. J Life Science 24: 1102-1109. https://doi.org/10.5352/JLS.2014.24.10.1102
  17. Lee KH, Kim EJ, Choi HS, Park SY, Kim JH, Song J (2015) Quality characteristic of popped rice deonjang prepared with Bacillus subtilis strains. Korean J Food Preserv 22: 545-552. https://doi.org/10.11002/kjfp.2015.22.4.545
  18. Lee SY, Kim JY, Baek SY, Yeo SH, Koo BS, Park HY, Choi HS (2011) Isolation and identification characteristics of oligotrophic strains with high enzyme activity from buckwheat sokseongjang. Korean J Food Sci Technl 43: 735-741. https://doi.org/10.9721/KJFST.2011.43.6.735
  19. Lee SY, Park NY, Kim JY, Choi HS (2012) Quality characteristics of rice-doenjang during fermentation by differently shaped meju and adding starter. J Korean Soc Food Sci Nutr 25: 505-512. https://doi.org/10.9799/ksfan.2012.25.3.505
  20. No JD, Lee DH, Lee DH, Choi SY, Kim NM, Lee JS (2006) Changes of quality and physiological functionality during the fermentation of doenjangs made by isolated nuruk mold and commercial nuruk mold. J Korean Soc Food Sci Nutr 35: 1025-1030. https://doi.org/10.3746/jkfn.2006.35.8.1025
  21. Park JS (1992) Histological changes of Doenjang during the fermentation with different strains. Korean J Food Sci Technol 24: 477-481.
  22. Ryu BH (2003) Development of functional doenjang for antioxidative and fibrinolytic activity. J Life Sci 13: 559-568. https://doi.org/10.5352/JLS.2003.13.5.559
  23. Ryu SH (2001) Studies on antioxidative effects and antioxidative components of soybean and Chungkukjang. Ph D Dissertation Inje University, Gimhae.
  24. Ra KS, Oh SH, Kim JM, Suh HJ (2004) Isolation of fibrinolytic enzyme and ${\beta}$-glucosidase producing strains from doenjang and optimum conditions of enzyme production. J Korean Soc Food Sci Nutr 33: 439-442. https://doi.org/10.3746/jkfn.2004.33.2.439
  25. Setchell KD, Cassidy A (1999) Dietary isoflavone: Biological effects and relevance to human health. J Nutr 129: 758-767. https://doi.org/10.1093/jn/129.3.758S
  26. Uzzan M, Labuza TP (2004) Critical issue in R&D of soy isoflavone enriched foods and dietary supplement. J Food Sci 69: 77-86.
  27. Weatherburn MW (1967) Phenol-hypochorite reaction for determination of ammonia. J Anal Chem 39: 971-974. https://doi.org/10.1021/ac60252a045
  28. Yoo SK, Cho WH, Kang SM, Lee SH (1999) Isolation and identification of microorganisms in Korean traditional soybean paste and soybean sauce. Kor J Microbiol Biotechnol 27: 113-117.
  29. Yoon KS (1998) Changes of enzymatic activities during the fermentation food soybean-soypaste by Aspergillus spp. MS Thesis Konkuk university, Seoul.
  30. Youn KC, Kim DH, Kim JO, Park BJ, Yook HS, Cho JM, Byun MW (2002) Quality characteristics of the cheonggukjang fermented by the mixed culture of Bacillus natto and Bacillus lichenoformis. J Korean Food Sci Technol 31: 201-210.

Cited by

  1. 바이오제닉아민 분해 유전자 보유 Bacillus 균주 선발 및 특성 vol.45, pp.2, 2017, https://doi.org/10.4014/mbl.1705.05002
  2. Aspergillus oryzae와 단백질 분해효소 첨가에 따른 콩알메주 된장의 이화학적 특성 변화 vol.24, pp.5, 2017, https://doi.org/10.11002/kjfp.2017.24.5.697
  3. Effects of mixed culture of Bacillus subtilis and Lactobacillus acidophilus on Cheonggukjang quality vol.25, pp.5, 2016, https://doi.org/10.11002/kjfp.2018.25.5.527
  4. Effects of Starter Candidates and NaCl on the Production of Volatile Compounds during Soybean Fermentation vol.29, pp.2, 2019, https://doi.org/10.4014/jmb.1811.11012
  5. Quality Characteristics of Doenjang Added with Root Vegetables Powder vol.29, pp.4, 2016, https://doi.org/10.17495/easdl.2019.8.29.4.326
  6. Isolation of Microorganism with High Protease Activity from Doenjang and Production of Doenjang with Isolated Strain vol.50, pp.1, 2016, https://doi.org/10.3746/jkfn.2021.50.1.79
  7. 경남지역 전통 된장의 숙성기간에 따른 품질 특성 및 미생물 군집 비교 vol.34, pp.1, 2016, https://doi.org/10.9799/ksfan.2021.34.1.058
  8. Genetic Background Behind the Amino Acid Profiles of Fermented Soybeans Produced by Four Bacillus spp. vol.31, pp.3, 2016, https://doi.org/10.4014/jmb.2012.12051