References
- Kim NY, Song EJ, Kwon DY, Kim HP, Heo MY (2008) Antioxidant and antigenotoxic activities of Korean fermented soybean. Food Chem Toxicol, 46, 1184-1189 https://doi.org/10.1016/j.fct.2007.12.003
- Kim AR, Lee JJ, Cha SS, Chang HC, Lee MY (2012) Effect of soybeans, Chungkukjang, and Doenjang on blood glucose and serum lipid profile in streptozotocininduced diabetic rats. J Korean Soc Food Sci Nutr, 41, 621-629 https://doi.org/10.3746/jkfn.2012.41.5.621
- Lee SY, Kim IS, Park SL, Lim SI, Choi HS, Choi SY (2012) Antidiabetic activity and enzymatic activity of commercial Doenjang certified for traditional foods. KSBB J, 27, 361-366 https://doi.org/10.7841/ksbbj.2012.27.6.361
- Joo EY, Park CS (2011) Antioxidant and fibrinolytic activities of extracts from soybean and Chungkukjang (fermented soybean paste). Korean J Food Preserv, 18, 930-937 https://doi.org/10.11002/kjfp.2011.18.6.930
- Ryu SH (2002) Studies on antioxidative effects and antioxidative components of soybean and Chongkukjang. Ph D Thesis, Inje University, Korea, p 120-122
- In JP, Lee SK (2004) Effect of yucca(Yucca shidigera) extract on quality characteristics of Chungkookjang using Bacillus subtilis p01. J Korean Soc Appl Biol Chem, 47, 176-181
- Back HI, Kim SR, Yang JA, Kim MG, Chae SW, Cha YS (2011) Effects of Chungkookjang supplementation of obesity and atherosclerotic indices in overweight/obese subjects: a 12-week, randomized, double-blind, placebocontrolled clinical trial. J Med Food, 14, 532-537 https://doi.org/10.1089/jmf.2010.1199
- Kim HB, Lee HS, Kim SJ, Yoo HJ, Hwang JS, Chen G, Youn HJ (2007) Ethanol extract of fermented soybean, Chungkookjang, inhibits the apoptosis of mouse spleen and thymus cells. J Microbiol, 45, 256-261
- Halasz A, Barath A, Simon-Sarkadi L, Holzapfel W (1994) Biogenic amines and their production by microorganisms in food. Trends Food Sci Technol, 5, 42-49 https://doi.org/10.1016/0924-2244(94)90070-1
- Kim JH, Ryu SJ, Lee JW, Kim YW, Hwang HJ, Kwon OK (2013) Investigation of biogenic amines in plantbased minor Korean fermented foods. J Appl Biol Chem, 56, 113-117 https://doi.org/10.3839/jabc.2013.019
- Kim YS, Yun SH, Jeong DY, Hahn KS, Uhm TB (2010) Isolation of Bacillus licheniformis producing antimicrobial agents against Bacillus cereus and its properties. Korean J Microbiol, 46, 270-277
- Chang M, Moon SH, Chang HC (2012) Isolation of Bacillus velezensis SSH100-10 with antifungal activity from Korean traditional soysauce and characterization of its antifungal compounds. Korean J Food Preserv, 19, 757-766 https://doi.org/10.11002/kjfp.2012.19.5.757
- Kim YS, Jeong JO, Cho SH, Jeong DY, Uhm TB (2012) Antimicrobial and biogenic amine-degrading activity of Bacillus licheniformis SCK B11 isolated from traditionally fermented red pepper paste. Korean J Microbiol, 48, 163-170 https://doi.org/10.7845/kjm.2012.48.2.163
- Wasilewski A, Zielinska M, Storr M, Fichna J (2015) Beneficial effects of probiotics, prebiotics, synbiotics, and psychobiotics in inflammatory bowel disease. Inflammatory Bowel Dis, 21, 1674-1682 https://doi.org/10.1097/MIB.0000000000000364
- Chon JW, Kim DH, Kim HS, Kim HS, Hwang DG, Song KY, Yim JH, Choi DS, Lim JS, Seo KH (2014) Effect of probiotics on risk factors for human disease: A review. Korean J Dairy Sci Technol, 32, 17-29
- Eor JY, Park MH, Kim SH (2015) Prevention of obesity and type 2 diabetes by using probiotics. J Milk Sci Biotechnol, 33, 231-235
- Green DH, PR Wakeley, Page A, Barnes A, Baccigalupi L, Ricca E, Cutting SM (1999) Characterization of two Bacillus probiotics. Appl Environ Microbiol, 65, 4288-4291
- Cutting SM (2011) Bacillus probiotics. Food Microbiol, 28, 214-220 https://doi.org/10.1016/j.fm.2010.03.007
- Vermelho AB, Meirelles MNL, Lopes A, Petinate SDG, Chaia AA, Branquinha MH (1996) Detection of extracellular proteases from microorganisms on agar plates. Mem Inst Oswaldo Cruz, 91, 755-760 https://doi.org/10.1590/S0074-02761996000600020
- Astrup T, Mullertz S (1952) The fibrin plate method for estimating fibrinolytic activity. Arch Biochem Biophys, 40, 346-351 https://doi.org/10.1016/0003-9861(52)90121-5
- Yang HJ, Jeong SJ, Jeong SY, Heo JH, Choi NS, Jeong DY (2016) Screening of non-biogenic-amine-producing Bacillus subtilis and medium optimization for improving biomass by the response surface methodology. J Life Sci, 26, 571-583 https://doi.org/10.5352/JLS.2016.26.5.571
- Doyle RJ, Rosenberg M (1995) Measurement of microbial adhesion to hydrophobic substrate. Methods Enzymol, 253, 542-550
- Tamura K, Nei M (1993) Estimation of the number of nucleotide substitutions in the control region of mitochondrial DNA in humans and chimpanzees. Mol Biol Evol, 10, 512-526
- Mann SY, Kim EA, Lee GY, Kim RU, Hwang DY, Son HJ, Kim DS (2013) Isolation and identification of GABA-producing microorganism from Chungkookjang. J Life Sci, 23, 102-109 https://doi.org/10.5352/JLS.2013.23.1.102
- Kim JW, Kim YS, Jeong PH, Kim HE, Shin DH (2006) Physicochemical characteristics of traditional fermented soybean products manufactured in folk villages of Sunchang region. J Food Hyg Saf, 21, 223-230
- Zheng Y, Jeong JK, Choi HS, Park KY (2011) Increased quality characteristics and physiological effects of Chunggukjang fermented with Bacillus subtilis-SKm. J Korean Soc Food Sci Nutri, 40, 1694-1699 https://doi.org/10.3746/jkfn.2011.40.12.1694
- Song J, Lee KH, Choi HS, Hwang KA (2015) Bioactive compounds of Cheonggukjang prepared by different soybean cultivars with Bacillus subtilis HJ18-9. Korean J Food Preserv, 22, 535-544 https://doi.org/10.11002/kjfp.2015.22.4.535
- Ehling-Schulz M, Fricker M, Scherer S (2004) Bacillus cereus, the causative agent of an emetic type of food-borne illness. Mol Nutr Food Res, 48, 479-487 https://doi.org/10.1002/mnfr.200400055
- From C, Pukall R, Schumann P, Hormazabal V, Granum PE (2005) Toxin-producing ability among Bacillus spp. outside the Bacillus cereus group. Appl Environ Microbiol, 71, 1178-1183 https://doi.org/10.1128/AEM.71.3.1178-1183.2005
- Hansen BM, Hendriksen NB (2001) Detection of enterotoxic Bacillus cereus and Bacillus thuringiensis strains by PCR analysis. Appl Environ Microbiol, 67, 185-189 https://doi.org/10.1128/AEM.67.1.185-189.2001
- Ravinder N, Ashwani K, Manoj K, Pradip VB, Shalini J, Hariom Y (2012) Probiotics, their health benefits and applications for developing healthier foods: a review. FEMS Microbiol Lett, 334, 1-15 https://doi.org/10.1111/j.1574-6968.2012.02593.x
- El-Naggar MYM (2004) Comparative study of probiotic cultures to control the growth of Escherichia coli O157:H7 and Salmonella typhimurium. Biotechnol, 3, 173-180 https://doi.org/10.3923/biotech.2004.173.180
- Todorov SD, Dicks LMT (2008) Evaluation of lactic acid bacteria from kefir, molasses and olive brine as possible probiotics based on physiological properties. Ann Microbiol, 58, 661-670 https://doi.org/10.1007/BF03175572
- Sansawat A, Thirabunyanon M (2009) Anti-Aeromonas hydrophila activity and characterization of novel probiotic strains of Bacillus subtilis isolated from the gastrointestinal tract of giant freshwater prawns. Maejo Int J Sci Technol, 3, 77-87
-
Shih IL, Van YT, Chang YN (2002) Application of statistical experimental methods to optimize production of poly(
${\gamma}$ -glutamic acid) by Bacillus licheniformis CCRC 12826. Enzyme Microb Technol, 31, 213-220 https://doi.org/10.1016/S0141-0229(02)00103-5 - Hwang JH (2010) The fermentative characteristics of Cheonggukjang prepared by starter culture of Bacillus spp. with fibrinolytic activity. J Korean Soc Food Sci Nutr, 39, 1832-1838 https://doi.org/10.3746/jkfn.2010.39.12.1832
- Yang SH, Choi MR, Kim JK, Chung YG (1992) Characteristics of the taste in traditional Korean soybean paste. J Korean Soc Food Nutr, 21, 443-448
Cited by
- Characterization of Lactobacillus brevis SCML 432 isolated from Meju in Sunchang and optimization of its culture conditions by statistical methods vol.25, pp.3, 2018, https://doi.org/10.11002/kjfp.2018.25.3.397
- Potential probiotic activity of Lactobacillus brevis SCML 504 isolated from traditional Korean fermented food and the preparation of ‘Sikhye’ with brown rice vol.27, pp.1, 2017, https://doi.org/10.11002/kjfp.2020.27.1.46
- Preparation of Tuna Skin Byproduct Film Containing Pinus thunbergii Cone Extract vol.26, pp.4, 2017, https://doi.org/10.15616/bsl.2020.26.4.360
- γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut-Microbiome-Brain Axis vol.10, pp.2, 2017, https://doi.org/10.3390/foods10020221