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http://dx.doi.org/10.7845/kjm.2013.3046

Fermentation and Quality Characteristics of Cheonggukjang Fermented with Bacillus subtilis BC-P1  

Park, Sung-Yong (Department of Pharmacy, College of Pharmacy, Mokpo National University)
Bang, Mi-Ae (Jeonnam Biofood Technology Center)
Oh, Boung-Jun (Jeonnam Bio Control Center)
Park, Jeong-Hoon (Jeonnam Bio Control Center)
Song, Won-Seob (Department of Horticulture, Sunchon National University)
Choi, Kyung-Min (Institute of Jin An Red Ginseng)
Choung, Eui-Su (Danjoung Co. Ltd.)
Boo, Hee-Ock (PHYTO M&F Co. Ltd.)
Cho, Seung-Sik (Department of Pharmacy, College of Pharmacy, Mokpo National University)
Publication Information
Korean Journal of Microbiology / v.49, no.3, 2013 , pp. 262-269 More about this Journal
Abstract
The object of this study was to improve the quality of Cheonggukjang with new starter, Bacillus subtilis BC-P1. Twenty strains were isolated from the commercial cheonggukjang and 1 Bacillus strain (BC-P1) with protease activity was selected. The 16S rRNA gene sequence revealed that the BC-P1 was closely related to B. subtilis with 99% homology. The quality characteristics of chunggukjang fermented with B. subtilis BC-P1, Bacillus nato (PC) and commercial chunggukjang (NC) were investigated. The characteristics of fermentation were determined by protease, lipase, xylanase, chitinase, and fibrinolytic activities, reducing sugar, nutrient composition and amino acid contents of cheonggukjang sample. Cheonggukjang fermented with B. subtilis BC-P1 showed the strongest fibrinolytic, xylanase, and chitinase activities. Reducung sugar contents of Cheonggukjang samples were $30.16{\pm}2.11$ mg/g (NC), $28.56{\pm}1.52$ mg/g (PC), $32.39{\pm}1.87$ mg/g (BC-P1). And their total amino acid contents were 338.99 mg% (NC), 445.19 mg% (PC), 741.35 mg% (BC-P1). These results suggested that B. subtilis BC-P1 was suitable to be used as a starter to enhance the quality and effects of cheonggukjang.
Keywords
Bacillus subtilis; Cheonggukjang; fermentation;
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