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Quality characteristics of chunggugjaug prepared byBacillus subtilis NRLSI IV with different inoculum levels and fermentation temperatures  

Kim, Kyung-Mi (Rural Resource Development Institute, NIAST, RDA)
Kim, Haeng-Ran (Rural Resource Development Institute, NIAST, RDA)
Yoo, Seon-Mi (Rural Resource Development Institute, NIAST, RDA)
Kim, Jin-Sook (Rural Resource Development Institute, NIAST, RDA)
Choe, Jeong-Sook (Rural Resource Development Institute, NIAST, RDA)
Publication Information
Korean journal of food and cookery science / v.22, no.3, 2006 , pp. 291-298 More about this Journal
Abstract
This study, investigated the effect of changes in inoculum levels and fermentation temperature of chunggugjang prepared with Bacillus subtilis(B. subtilis) NRLSI IV on the quality characteristics. In chunggugjang prepared at different inoculum levels, viable cell count, reducing sugar and amino type nitrogen were maximized at $10^6\;CFU/mL$, whereas relative viscosity of viscous substance and hardness peaked at $10^2\;CFU/mL$. In sensory evaluation, chunggugjang made with $10^2\;CFU/mL$ showed higher values of appearance, color, taste and viscosity and a lower value of off-flavor than that made at other inoculum levels. Based on the results of ammonia type nitrogen, relative viscosity and sensory evaluation, the optimum inoculum level for chunggugjang prepared by B. subtilis NRLSI IV was $10^2\;CFU/mL$. In the second step, the effect of different fermentation temperatures on the quality changes of chunggugjang incubated with $10^2\;CFU/mL$ of B. subtilis NRLSI IV were investigated. The viable cell count was maximized at $40^{\circ}C$, but minimized at $45^{\circ}C$. Reducing sugar was not significantly different from $30^{\circ}C$ to $40^{\circ}C$ but was increased at $45^{\circ}C$. Increasing fermentation temperature decreased the content of amino type and ammonia type nitrogen. Chunggugjang prepared at $40^{\circ}C$ showed high sensory evaluation result in microorganism growth, appearance, taste and viscosity and particularly had low off-favor.
Keywords
chunggugjang; Bacillus subtilis NRLSI IV; inoculum level; fermentation temperature;
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Times Cited By KSCI : 2  (Citation Analysis)
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