Physicochemical Characteristics of Fermented Soybean Products with Aspergillus Strain |
Shin, Dong Sun
(Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Choi, In Duck (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) Lee, Seuk Ki (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) Park, Ji Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) Kim, Nam Geol (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) Jeong, Kwang-Ho (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) Park, Chang Hwan (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) Choi, Hye Sun (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) |
1 | Ann YG. 2011. Changes in components and peptides during fermentation of cheonggookjang. Korean J Food Nutr 24:124-131 DOI |
2 | Cao ZH, Green-Johnson, JM, Buckley ND, Lin QY. 2019. Bioactivity of soy-based fermented foods: A review. Biotechnol Adv 37:223-238 DOI |
3 | Chang M, Chang HC. 2007. Characteristics of bacterial-koji and doenjang (soybean paste) made by using Bacillus subtilis DJI. Korean J Microbiol Biotechnol 35:325-333 |
4 | Cho YJ, Cha WS, Chun SS, Choi UK, Bok SK, Kim MU. 2000. Production and separation of anti-hypertensive peptide during chunggugjang fermentation with Bacillus subtilis CH-1023. J Korean Soc Agric Chem Biotechnol 43:247-252 |
5 | Choi HS, Joo SJ, Song IG, Min KB, Kim KS, Yoon HS. 2007. Quality characteristic of hwangki (Astragalus membranaceus) chungkukjang during fermentation. Korean J Food Preserv 14:356-363 |
6 | Gil NY, Choi BY, Park SY, Cho YS, Kim SY. 2017. Physicochemical properties of Doenjang using grain type Meju fermented by Aspergillus oryzae and protease. Korean J Food Preserv 24:697-706 DOI |
7 | Han KH, Kim DH, Song KY, Lee SW, Han SH. 2015. The effects of methanol extract from Cheonggukjang in T98G cells and early stage of focal ischemia rodent models. Korean J Food Nutr 28:965-972 DOI |
8 | Ito T, Sugawara E, Mitanogara T, Sakuri Y, Odagiri S. 1989. Effect of amino acid as nitrogen sources on microbiological formation of pyrazines. Nippon Shokuhim Kogyo Gakkaishi 36:762-764 DOI |
9 | Joo EY, Park CS. 2010. Antioxidative and fibrinolytic activity of extracts from soybean and Chungkukjang (fermented soybeans) prepared from a black soybean cultivar. Korean J Food Preserv 17:874-880 |
10 | Jung TD, Shin GH, Kim JM, Oh JW, Choi SI, Lee JH, Lee SJ, Heo IY, Park SJ, Kim HT, Kang BK, Lee OH. 2016. Assessment of validation method for bioactive contents of fermented soybean extracts by bioconversion and their antioxidant activities. J Korean Soc Food Sci Nutr 45:680-689 DOI |
11 | Kim DH, Kim SH, Choi NS, Bai S, Chun SB. 1998. Biochemical characteristics of whole soybean cereals fermented with Aspergillus strains. Korean J Appl Microbiol Biotechnol 26:551-557 |
12 | Kim H, Shin JY, Lee AR, Hwang JH, Kwang WY. 2017. Physiological activity of the fermented small black soybean (Rhynchosia volubilis) with a solid state culture of the bearded tooth mushroom (Hericium erinaceum) mycelia. Korean J Food Nutr 30:1348-1358 DOI |
13 | Kim KS, Bae EK, Ha SD, Park YS, Mok CK, Hong KP, Kim SP, Park J. 2004. Evaluation of dry rehydratable film method for enumeration of microorganisms in Korean traditional foods. J Food Hyg Saf 19:209-216 |
14 | Kim YS, Kim MC, Kwon SW, Kim SJ, Park IC, Ka JO, Weon HY. 2011. Analyses of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods. J Microbiol 49:340-348 DOI |
15 | Park HS, Yu JH. 2016. Velvet regulators in Aspergillus spp. Microbiol Biotechnol Lett 44:409-419 DOI |
16 | Lee JY, Shim JM, Yao Z, Liu X, Lee KW, Kim HJ, Ham KS, Kim JH. 2016. Antimicrobial activity of Bacillus amyloliquefaciens EMD17 isolated from Cheonggukjang and potential use as a starter for fermented soy foods. Food Sci Biotechnol 25:525-532 DOI |
17 | Lee SY, Eom JS, Choi HS. 2014. Quality characteristics of fermented soybean products by Bacillus sp. isolated from traditional soybean paste. J Korean Soc Food Sci Nutr 43:756-762 DOI |
18 | Oh GS, Kang KJ, Hong YP, An YS, Lee HM. 2003. Distribution of organic acids in traditional and modified fermented foods. J Korean Soc Food Sci Nutr 32:1177-1185 DOI |
19 | Park MK, Choi HS, Kim YS, Cho IH. 2017. Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation. Food Sci Biotechnol 26:871-882 DOI |
20 | Park JH, Han CK, Choi SH, Lee BH, Lee HJ, Kim SS. 2011. Development of odor-reduced Korean traditional cheonggukjang added with job's tears. J Korean Soc Food Sci Nutr 40:259-266 DOI |
21 | Rozan P, Kuo YH, Lambein F. 2000. Free amino acids present in commercially available seedlings sold for human consumption. A potential hazard for consumers. J Agric Food Chem 48:716-723 DOI |
22 | Sasithorn S, Bhagavathi SS, Periyanaina K, Sartjin P, Chaiyavat C. 2017. Lactic acid bacteria mediated fermented soybean as a potent nutraceutical candidate. Asian Pac J Trop Biomed 7:930-936 DOI |
23 | Shin BK, Kang S, Han JI, Park S. 2015. Quality and sensory characteristics of fermented milk adding black carrot extracts fermented with Aspergillus oryzae. J Korean Soc Food Cult 30:370-376 DOI |
24 | Yoo JY, Kim HG. 1998. Characteristics of traditional mejus of nation-wide collection. J Korean Soc Food Sci Nutr 27:259-267 |
25 | Shin DS, Choi ID, Lee SK, Park JY, Kim NG, Jeong KH, Park CH, Choi HS. 2019. Quality change of fermented soybean products by Aspergillus spp. from soybean cultivar. Food Eng Prog 23:258-264 DOI |
26 | Shon MY, Seo KI, Park SK, Cho YS, Sung NJ. 2001. Some biological activities and isoflavone content of Chungkugjang prepared with black beans and Bacillus strains. J Korean Soc Food Sci Nutr 30:662-667 |
27 | Von W. 1993. Worthington Enzyme Manual: Enzymes and Related Biochemicals. pp.36-44, 349-350. Worthington Biochemical Corp |
28 | Yang EI, Kim YS. 2013. Physiological properties of viscous substance from Cheonggukjang. J Agric Life Sci 44:10-14 |