Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Development of Lentil Cheonggukjang Fermented by Bacillus subtilis Isolated from Traditional Soy Sauce

재래간장으로부터 분리한 Bacillus subtilis를 이용하여 제조한 렌틸콩 청국장의 개발

  • Lee, Yeon Jeong (Department of Food and Nutrition, Kyung Hee University) ;
  • Kim, Na Young (Department of Hotel Culinary Art, Songho College) ;
  • Kim, Up Sik (Department of Hotel Culinary Art, Yeonsung University) ;
  • Han, Myung Joo (Department of Food and Nutrition, Kyung Hee University)
  • 이연정 (경희대학교 식품영양학과) ;
  • 김나영 (송호대학교 호텔외식조리학과) ;
  • 김업식 (연성대학교 호텔조리과) ;
  • 한명주 (경희대학교 식품영양학과)
  • Received : 2017.08.16
  • Accepted : 2017.12.20
  • Published : 2017.12.31
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Abstract

This study was conducted to screen for superior strains for preparation of Cheonggukjang and identify the optimal fermentation time based on fermentation of lentils by various Bacillus subtilis strains. Bacillus count was significantly high at 48 hrs of fermentation (9.22-9.51 log CFU/g). In addition, the pH was significantly high in the range of 7.60-7.92 at 48 hrs fermentation, and the reducing sugar content was significantly high (0.89-1.45). The amino-type nitrogen content and ammonia-type nitrogen content were significantly increased with fermentation time. Additionally, the amylase activity was significantly high (3.05-4.22) at 48 hrs of fermentation, as was the protease activity (4.80-5.63). Bacillus subtilis S3 (5.63), S4 (5.60) were higher than S1 (4.80), S2 (4.92). The viscous substances and DPPH radical scavenging activity increased at 48 hrs, then decreased. Sensory evaluation revealed that lentil Cheonggukjang fermented by S3 showed the highest scores in color, smell, savory taste, sweet taste, viscous substance and overall acceptability. Therefore, 48 hrs of fermentation should be suitable for lentil Cheonggukjang fermented by Bacillus subtilis S3.

Keywords

References

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