Browse > Article
http://dx.doi.org/10.5322/JESI.2013.22.6.723

Fermentation Characteristics of Chungkookjang Prepared Using Different Soybean  

Lee, Na-Ri (Department of Life Science and Environmental Chemistry, Pusan National University)
Lee, Sang-Mee (Department of Life Science and Environmental Chemistry, Pusan National University)
Go, Tae-Hun (Department of Life Science and Environmental Chemistry, Pusan National University)
Jeong, Seong-Yun (Department of Medical Life Science, Catholic University of Daegu)
Hong, Chang-Oh (Department of Life Science and Environmental Chemistry, Pusan National University)
Kim, Keun-Ki (Department of Life Science and Environmental Chemistry, Pusan National University)
Park, Hyean-Cheal (Department of Life Science and Environmental Chemistry, Pusan National University)
Lee, Sang-Mong (Department of Life Science and Environmental Chemistry, Pusan National University)
Kim, Young-Gyun (Department of Life Science and Environmental Chemistry, Pusan National University)
Son, Hong-Joo (Department of Life Science and Environmental Chemistry, Pusan National University)
Publication Information
Journal of Environmental Science International / v.22, no.6, 2013 , pp. 723-732 More about this Journal
Abstract
This study was carried out to investigate changes of protease and amylase activities and nitrogen content in Chungkookjang prepared by Bacillus subtilis S8 and different soybean. Amino-type nitrogen and ammonia-type nitrogen contents increased with an increase in fermentation time and was the highest in black soybean Chungkookjang. The number of viable cells increased up to 24 h of fermentation at all temperatures tested; especially, their levels were the highest at $40^{\circ}C$. Protease activity was the highest in black soybean Chungkookjang. ${\alpha}$-amylase activity increased significantly up to 6 h of fermentation at $30^{\circ}C$ and $40^{\circ}C$ and then maintained constantly. It also increased up to 30-36 h of fermentation at $45^{\circ}C$ and then decreased. ${\beta}$-amylase activity was the highest in black soybean Chungkookjang at $35^{\circ}C$ and $40^{\circ}C$ and in yellow soybean Chungkookjang at $45^{\circ}C$. Production pattern of reducing sugar was similar to that of ${\beta}$-amylase. Amino-type nitrogen, viable cell number and reducing sugar content and ${\beta}$-amylase activity was the highest in Chungkookjang fermented at $40^{\circ}C$. Considering amino-type and ammonia-type nitrogen contents, Chungkookjang fermentation using yellow soybean was favorable. However, the fermentation using black soybean was favorable, considering protease and amylase activities and reducing sugar content.
Keywords
Bacillus subtilis; Chungkookjang; Fermentation; Soybean cultivar;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
연도 인용수 순위
1 Ann, Y. G., 2011, Changes in components and peptides during fermentation of Cheonggukjang, Kor. J. Food Nutr., 24(1), 124-131.   DOI   ScienceOn
2 AOAC, 1990, Official Methods of Analysis, 15th ed., Association of official analytical chemists, Washington, DC., USA, 335.
3 Eom, S. M., Jung, B. Y., Oh, H. I., 2009, Changes in chemical components of Cheonggukjang prepared with germinated soybeans during fermentation, J. Appl. Biol. Chem., 52(3), 133-141.   DOI   ScienceOn
4 Her, S., Lee, S. K., Joo, H. K., 1998, Isolation and identification of fibrinolytic bacteria from Korean traditional Chungkookjang, J. Kor. Soc. Agric. Chem. Biotechonol., 41(2), 119-124.   과학기술학회마을
5 In, J. P., Lee, S. K., Ahn, B. K., Chung, I. M., Jang, C. H., 2002, Flavor improvement of Chungkkokjang by addition of Yucca(Yucca shidigera) Extract, Kor. J. Food Sci. Technol., 34(1), 57-64.
6 Jeong, J. B., Choi, S. K., Jeong, D. Y., Kim, Y. S., Kim, Y. S., 2012, Effects of germination time of soybeans on quality characteristics of Cheonggukjang fermented with an isolated bacterial strain, Kor. J. Food Sci. Technol., 44(1), 69-75.   과학기술학회마을   DOI   ScienceOn
7 Jeong, W. J., Lee, A. R., Chun, J. Y., Cha, J. H., Song, Y. S., Kim, J. H., 2009, Properties of Cheonggukjang fermented with Bacillus strains with high fibrinolytic activities, J. Food Sci. Nutr., 14(3), 252-259.   과학기술학회마을   DOI   ScienceOn
8 Kiers, J. L., van Laeken, A. E. A., Rombouts, F. M., Nout, M. J. R., 2000, In vitro digestibility of Bacillus fermented soya bean, Int. J. Food Microbiol., 60(2-3), 163-169.   DOI   ScienceOn
9 Kim, M. H., Lee, N. H., Cho, U. K., 2008, Fermentation characteristics of Cheonggukjang made of germinated soybean under light condition, J. Life Sci., 18(10), 1758-1763.   DOI   ScienceOn
10 Kim, S., Kwon, T., Lee, Y., Choung, M., Moon, G., 2005, A major antioxidative compounds and comparison of antioxidative activities in black soybean, Kor. J. Food Sci. Technol., 37(1), 73-77.
11 Miller, G. L., 1959, Use of dinitrosalicylic acid reagent for determination of reducing sugar, Anal. Chem., 31(3), 426-429.   DOI
12 Moon, H. K., Lee, S. W., Moon, J. N., Kim, D. H., Yoon, W. J., Kim, G. Y., 2011, Quality characteristics of various beans in distribution, J. East Asian Soc. Dietary Life, 21(2), 215-221.   과학기술학회마을
13 Oh, H. I., Eom, S. M., 2008, Changes in microflora and enzyme activities of Cheonggukjang prepared with germinated soybeans during fermentation, Kor. J. Food Sci. Technol, 40(1), 56-62.   과학기술학회마을
14 Rhee, J. H., Park, K. H., Yoon, K. R., Yim, C. B., Lee, I. H., 2004, Isolation of Bacillus subtilis producing the Cheongkukjang with reduced off-flavor by suppressing the growth of bacteria causing off-flavor, Food Sci. Biotechnol., 13(6), 801-805.   과학기술학회마을
15 Woo, S. M., Kwon, J. H., Jeong, Y. J., 2006, Selection and fermentation characteristics of Cheonggukjang Strains, Kor. J. Food Preserv., 13(1), 77-82.
16 Shon, M. Y., Kwon, S. H., Park, S. K., Park, J. R., Choi, J. S., 2001a, Changes in chemical components of balck bean Chungkugjang added with kiwi and radish during fermentation, Kor. J. Postharvest Sci. Technol., 8(4), 449-455.
17 Shon, M. Y., Kwon, S. H., Sung, C. K., Lee, S. W., Park, S. K., 2001b, Isolation and microbiological characteristics of Bacillus megaterium SMY-212 for preparation of black-bean Chungkugjang, J. Life Sci., 11(4), 304-310.
18 Son, D. H., Kwon, O. J., Ji, W. D., Choi, U. K., Kwon, O. J., Lee, E. J., Cho, Y. J., Cha, W. S., Chung, Y. G., 2000, The quality changes of Cheonggukjang prepared with Bacillus sp. CS-17 during fermentation time, J. Kor. Soc. Agric. Chem. Biotechnol., 43(1), 1-6.
19 Yoo, J. Y., 1997, Present status of industries and research activities of Korean fermented soybean products, The Microorganism and Industry, 23(1), 13-30.
20 Youn, K. C., Kim, D. H., Kim, J. O., Park, B. J., Yook, H. S., Cho, J. M., Byun, M. W., 2002, Quality characteristics of the Chungkookjang fermented by the mixed culture of Bacillus natto and B. licheniformis, J. Kor. Soc. Food Sci. Nutr., 31(2), 204-210.   과학기술학회마을   DOI   ScienceOn