Browse > Article
http://dx.doi.org/10.5352/JLS.2014.24.10.1102

Characteristics of Chungkookjang that Enhance the Flavor and GABA Content in a Mixed Culture of Bacillus subtilis MC31 and Lactobacillus sakei 383  

Lee, Ga-Young (Department of Food Science & Technology, Pusan National University)
Kim, Su-In (Department of Food Science & Technology, Pusan National University)
Jung, Min-Gi (Department of Food Science & Technology, Pusan National University)
Seong, Jong-Hwan (Department of Food Science & Technology, Pusan National University)
Lee, Young-Guen (Department of Food Science & Technology, Pusan National University)
Kim, Han-Soo (Department of Food Science & Technology, Pusan National University)
Chung, Hun-Sik (Department of Food Science & Technology, Pusan National University)
Lee, Byoung-Won (Department of Functional Crop Nat'l. Institute of Crop Science, RDA)
Kim, Dong-Seob (Department of Food Science & Technology, Pusan National University)
Publication Information
Journal of Life Science / v.24, no.10, 2014 , pp. 1102-1109 More about this Journal
Abstract
Chungkookjang has several functional properties, such as fibrinolytic activity, anticancer effects, and antioxidant effects. However, children do not like Chungkookjang because of its foul odor. A mixed culture of Bacillus subtilis MC31 and Lactobacillus sakei 383 was used to improve the production of GABA in Chungkookjang and its flavor. Most of the foul odor of Chungkookjang was removed. The slime content and viscosity of Chungkookjang fermented in the mixed culture were similar to those of commercial Chungkookjang when B. subtilis MC31 and Lactobacillus sakei 383 were inoculated in a 1:1 ratio. The maximum GABA content was obtained when Chungkookjang was fermented with B. subtilis MC31 and L. sakei 383, which was fermented at $37^{\circ}C$ for 72 hr. During the period of fermentation, the viable cell number of B. subtilis MC31 reached a peak (log 9.13 CFU/g) at six days, and L. sakei 383 reached a peak (log 6.78 CFU/g) at two days. The moisture, crude ash, crude protein, crude fat, and crude fiber contents were 61.71%, 2.05%, 17.54%, 8.36%, and 1.95%, respectively. The amino-type nitrogen content of Chungkookjang fermented by B. subtilis MC31 and L. sakei 383 was less than Chungkookjang fermented by B. subtilis MC31 alone. The ammonia-type nitrogen and reducing sugar content of the Chungkookjang fermented by B. subtilis MC31 and L. sakei 383 were higher than that of steamed soybean. The glutamic acid and GABA content detected with an amino acid analyzer were 1.40 mg/g and 0.47 mg/g, respectively. These results suggest that fermentation with B. subtilis MC31 and L. sakei 383 in a 1:1 ratio removes more of the foul odor and increases the GABA content compared with single fermentation.
Keywords
Baillus subtilis; Chungkookjang; lactic acid bacteria; mixed culture; ${\gamma}$-aminobutyric acid (GABA);
Citations & Related Records
Times Cited By KSCI : 21  (Citation Analysis)
연도 인용수 순위
1 Kim, E. S., Song, J. H., Cung, H. Y., Jeong, H. S., Jang, H. D. and Kim, G. N. 2012. Effect of fermentation with Lactobacillus plantarum and heat processing on the anti-oxidant activity and volatile composition of garlic. Food Eng Prog 16, 374-380.
2 Kim, G. Y., Yang, Y. S., Yoon, J. Y., Lee, C. J,. Jeon, J. Y., Jung, Y. S. and Choi, Y. H 2009. Fermented food, p 4-87, Kyomunsa: Paju, Korea.
3 Kang, T. J. and Oh, S. H. 2007. Produce and utilization of GABA. BRIC Biowave 9, 1-18.
4 Kim, J. H., Kim, S. I., Kim, J. G., Im, D. K., Park, J. G., Lee, J. W. and Byun, M. W. 2006. Effect of green tea powder on the improvement of sensorial quality of Chungkookjang. J Korean Soc Food Sci Nutr 35, 482-486.   DOI
5 Kim, J. S., Yoo, S. M., Choe, J. S., Park, H. J., Hong, S. P. and Chang, C. M. 1998. Physicochemical properties of traditional Chonggugjang produced in different regions. Agric Chem Biotech 41, 377-383.
6 Kim, W. J. 2006. Soybean health and use, p 30-32, Hyoil: Seoul, Korea.
7 Kim, Y. S. 2010. Quality characteristics of Cheonggukjang fermented by different starter culture. M. S. dissertation, Konkuk University, Seoul, Korea.
8 Kim, Y. S., Jung, H. J., Park, Y. S. and Yoo, D. S. 2003. Characteristics of flavor and functionality of Bacillus subtilis K-20 Chunggukjang. Korean J Food Sci Technol 35, 475-478.
9 Kwak, C. S., Lee, M. S. and Park, S. C. 2007. Higher antioxidant properties of Chungkookjang, a fermented soybean paste, may be due to increased aglycone and malonyglycoside isoflavone during fermentation. Nutr Res 27, 719-727.   DOI   ScienceOn
10 Kwon, D. Y., Jang, S. J., Lee, J. E., Kim, Y. S., Shin, D. H. and Park, S. M. 2006. The isoflavonoid aglycone-rich fractions of Chungkookjang, fermented unsalted soybeans, enhance insulin signaling and peroxisome proliferator-activated receptor-$\gamma$ activity in vitro. Biofactors 26, 245-258.   DOI   ScienceOn
11 Kwon, H. Y., Kim, Y. S., Kwon, G. S., Kwon, C. S. and Sohn, H. Y. 2004. Isolation of immuno-stimulating strain Bacillus pumilus jb-1 from Chungkook-jang and fermentational characteristics of Jb-1. Korean J Microbiol Biotechnol 32, 291-296.
12 Lim, S. D. and Kim, K. S. 2009. Effect and utilization of GABA. Korean J Dairy Sci Technol 27, 45-51.
13 Lee, B. Y., Kim, D. M. and Kim, K. H. 1991. Physico-chemical properties of viscous substance extracted from Chungkook- jang. Korean J Food Sci Technol 23, 599-604.
14 Lee, J. O., Ha, S. D., Kim, A. J., Yuh, C. S., Bang, I. S. and Park, S. H. 2005. Industrial application and physiological functions of Chongkukjang. Food Sci Ind 38, 69-78.
15 Lee, Y. L., Kim, S. H., Choung, N. H. and Yim, M. H. 1992. A study on the production of viscous substance during the cheonggukjang fermentation. Korean J Agr Chem Soc 35, 202-209.
16 Mann, S. Y., Kim, E. A., Lee, G. Y., Kim, R. U., Hwang, D. Y., Son, H. J. and Kim, D. S. 2013. Isolation and identification of GABA-producing microorganism from Chungkookjang. J Life Sci 23, 102-109.   DOI   ScienceOn
17 Mann, S. Y., Kim, E. A., Lee, G. Y., Kim, R. U., Hwang, D. Y., Son, H. J., Lee B. W., Lee, C. Y. and Kim, D. S. 2013. Characteristics of Chungkookjang produced by Bacillus subtilis MC31. J Life Sci 23, 560-568.   DOI   ScienceOn
18 Shin, M. K. 2009. Development of functional fermented soy products by mixed culture of Bacillus sp. and Lactic acid bacteria. M. S. dissertation, Andong National University, Andong, Korea.
19 Park, J. H., Han, C. K., Choi, S. H., Lee, B. H., Lee, H. J. and Kim, S. S. 2011. Development of odor-reduced korean traditional Cheonggukjang added with job's tears. J Korean Soc Food Sci Nutr 40, 259-266.   DOI   ScienceOn
20 Pyo, Y. H. 2008. Effect of Monascus-fermentation on the content of GABA and free amino acids in soybean. J Korean Soc Food Sci Nutr 37, 1208-1213.   DOI   ScienceOn
21 Yang, M. 2012. Fermentation characteristics of soybean yogurt by mixed culture of Bacillus Subtilis and Lactobacillus Plantarum. M. S. dissertation, Dong-A University, Busan, Korea.
22 Lee, D. G., Kim, N. Y., Jang, M. K., Yoo, B. H., Kim, K. Y., Kim, S. G., Jeoung, Y. K. and Lee, S. Y. 2006. Isolation of a Fibrinolytic Bacterium from Cheongkukjang and Characterization of Its Bioactivity. Korean J Microbiol Biotechnol 34, 299-305.
23 Youn, K. C., Kim, D. H., Kim, J. O., Park, B. J., Yook, H. S., Cho, J. M. and Byun, M. W. 2002. Quality characteristics of the Chungkookjang fermented by the mixed culture of Bacillus natto and B. licheniformis. J Korean Soc Food Sci Nutr 31, 204-210.   DOI
24 Zhang, G. and Bown, A. 1997. The rapid determination of $\gamma$-aminobutyric acid. Pytochemistry 44, 1007-1009.   DOI   ScienceOn
25 Zheng, Y. F. 2011. Fermentative characteristics and physiological functionalities of Chunggukjang and kanjang prepared with starter cultures. M. S. dissertation, Pusan National University, Pusan, Korea.
26 Baek, L. M., Park, L. Y., Park, K. S. and Lee, S. H. 2008. Effect of starter cultures on the fermentative characteristics of cheonggukjang. Korean J Food Sci Technol 40, 400-405.
27 Chang, J. H., Sim, Y. Y., Kim, S. H., Chee, K. M. and Cha, S. K. 2005. Fibrinolytic and immunostimulating activities of Bacillus spp. strains isolated from Chungkuk-jang. Korean J Food Sci Technol 37, 255-260.
28 AOAC. 1990. Official methods of analysis, 15th ed. Association of analytical chemists. Washington. DC.
29 Beak, L. M., Kang, K. M., Park, L. Y. and Lee, S. H. 2012. Fermentation and quality characteristics of Cheongkookjang prepared with germinated soybean. Korean J Food Preserv 19, 547-553.   DOI   ScienceOn
30 Cha, M. N., Jun, H. I., Song, G. S. and Kim, Y. S. 2012. The effects of germination conditions on GABA and the nutritional components of barley. Korean J Food Sci Technol 44, 41-47.   DOI   ScienceOn
31 Choi, H. S., Joo, S. J., Yoon, H. S., Kim, K. S., Song, I. G. and Min, K. B. 2007. Quality characteristics of Hwangki (Astragalus membranaceus) Cheonggukjang during fermentation. Korean J Food Preserv 14, 356-363
32 Chun, Y. G. and Chung, H. Y. 2011. Quality properties of fermented gingers. Korean J Food Sci Technol 43, 249-254.   DOI   ScienceOn
33 Dubois, M., Gillers, K. A., Hamilton, J. K., Robers, P. A. and Smith, F. 1956. Colorimetric method for determination of sugar and related substance. Anal Chem 28, 350-352.   DOI
34 Han, Y. S. 2007. Gamma-amino butyric acid content in commercial green tea. Korean J Food Cook Sci 23, 409-412.
35 Ju, K. E. 2009. Study on the quality improvement of Cheonggukjang by application of lactic acid bacteria. M. S. dissertation, Kongju National University, Kongju, Korea.
36 In, J. p. 2000. Flavor improvement of Chungkookjang by addition of Yucca (Yuccashidigera) extract. M. S. dissertation, Konkuk University, Seoul, Korea.
37 Ju, K. E. and Oh, N. S. 2009. Effect of the mixed culture of Bacillus subtilis and Lactobacillus plantarum on the quality of Cheonggukjang. Korean J Food Sci Technol 41, 399-404.
38 Jeong, Y. K., Beak, H., Seo, M. J., Kim, M. J., Lee, H. H., Joo, W. H., Kim, J. I., Choi, Y. H. and Chung, K. T. 2009. Solid cultivation of fibrinolytic enzyme (Bacillokinase) from Bacillus subtilis BK-17. J life Sci 19, 1478-1483.   DOI   ScienceOn
39 Jo, S. J., Hong, C. O., Yang, S. Y., Choi, K. K., Kim, H. K., Yang, H. and Lee, K. W. 2011. Changes in contents of $\gamma$- aminobutyric acid (GABA) and isoflavones in traditional korean Doenjang by ripening periods. J Korean Soc Food Sci Nutr 40, 557-564.   DOI
40 Kang, T. J. 2009. Effect and utilization of lactic acid bacteria. BRIC Biowave 11, 1-20.
41 Kim, D. H., Jo, I. S., Go, Y. J., Lee, H. Y., Ha, S. Y., Lee, S. G., Song, J. S., Lee, J. S., Oh, K. K. and Ryu, C. H. 2011. Development and dissemination of Chungkukjang starter. Ministry of Agriculture, Food and Rural Affairs.
42 Kim, E. A., Mann, S. Y., Kim, S. I., Lee, G. Y., Hwang, D. Y., Son, H. J., Lee, C. Y. and Kim, D. S. 2013. Isolation and identification of soycurd forming lactic acid bacteria which produce GABA from Kimchi. Korean J Food Preserv 25, 705-711.
43 Kim, S. H., Yang, J. L. and Song, Y. S. 1999. Physiological functions of Chongkukjang. J Korean Soc Food Sci Nutr 4, 40-46.
44 Allagheny, N., Obanu, Z. A., Campbell-Platt, G. and Owens, J. D. 1996. Control of ammonia formation during Bacillus subtilis fermentation of legumes. Int J Food Microbiol 29, 321-333.   DOI   ScienceOn