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http://dx.doi.org/10.17495/easdl.2016.4.26.2.163

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

Lee, Kyung-Ha (National Academy of Agricultural Science, RDA)
Choi, Hye-Sun (National Academy of Agricultural Science, RDA)
Hwang, Kyung-A (National Academy of Agricultural Science, RDA)
Song, Jin (National Academy of Agricultural Science, RDA)
Publication Information
Journal of the East Asian Society of Dietary Life / v.26, no.2, 2016 , pp. 163-170 More about this Journal
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.
Keywords
Soybean; Doenjang; Bacillus subtilis;
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Times Cited By KSCI : 14  (Citation Analysis)
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