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http://dx.doi.org/10.5352/JLS.2003.13.5.559

Development of Functional Doenjang for Antioxidative and Fibrinolytic Activity  

류병호 (경성대학교 식품공학과)
Publication Information
Journal of Life Science / v.13, no.5, 2003 , pp. 559-568 More about this Journal
Abstract
The aim of present study is to investigated on the development of the functional doenjang possessing antioxidative and fibrinolytic activity. A strain, BH-23 showing antioxidative and fibrinolytic activity was isolated from traditionally doenjang, and then identified as Bacillus subtilis based on moophological, physiological, and biochemical characteristics, and named as Bacillus subtilis BH-23. The optimal pH level and temperature conditions were 5.0 and $40^{\circ}C$, NaCl concentration was grown well at 15% Antioxidative and fibrinolytic activity of Bacillus subtilis BH-23 was accoidance with growth conditions of the original state. By comparising with traditionally commercialized doenjang, it is prepared with Bacillus subtilis BH-23. The final results evaluated with positive elements rised above the surface such as color, taste and flavor without ammonia. Therefore, it is safe to assume, doenjang has strong market value in the food industry.
Keywords
Antioxidative; Fibrinolytic activity; Doenjang; Bacillus subtilis;
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Times Cited By KSCI : 2  (Citation Analysis)
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