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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics and Vitamin K2 (MK-7) Productivity of Cheonggukjang fermented by Bacillus subtilis SRCM100757 with Different Inoculum Concentrations and Fermentation Time

Bacillus subtilis SRCM100757를 이용하여 접종농도와 발효기간을 달리하여 제조한 청국장의 품질 특성 및 Vitamin K2(MK-7) 생성능 평가

  • Received : 2017.05.18
  • Accepted : 2017.06.22
  • Published : 2017.06.30
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Abstract

This study was carried out to investigate the characteristics and Vitamin $K_2$ (MK-7) productivity of Cheonggukjang fermented by Bacillus subtilis SRCM100757 depending on the inoculum concentration 0.5% (v/w), 1% (v/w) and 2% (v/w). The lowest moisture content and water activity were $53.7{\pm}0.6%$ and $8.39{\pm}0.09$ after fermentation for 72 hours at 2% (v/w). pH slowly became alkalized during fermentation, but there was no significant difference. Amino nitrogen content increased with time and the highest content was $580.8{\pm}1.9mg%$ after fermentation for 72 hours at 2% (v/w). Lightness (L value) and yellowness (b value) decreased with time, whereas redness (a value) hardly changed. MK-7 contents increased with time at each inoculum concentration. The highest content was $20.47{\pm}1.53$ after fermeatation for 72 hours at 2%(v/w) and there were no significant differences between 1%(v/w) and 2%(v/w) inoculum concentrations.

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References

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