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Enhancement of Chitooligosaccharides in Doenjang (Soybean Paste) and Kanjang (Soy Sauce) using Bacillus subtilis Koji and Rhizopus oryzae Koji  

Eum, Byong-Wook (Department of Food Science and Technology, College of Agriculture and Life Sciences, Seoul National University)
Kwak, Bo-Yeon (Korea Food Research Institute)
Kim, Soon-Young (Department of Food Science and Technology, College of Agriculture and Life Sciences, Seoul National University)
Shon, Dong-Hwa (Korea Food Research Institute)
Lee, Ke-Ho (Department of Food Science and Technology, College of Agriculture and Life Sciences, Seoul National University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.2, 2003 , pp. 291-296 More about this Journal
Abstract
Effects of Bacillus subtilis and Rhizopus oryzae on chitooligosaccharides (COS) content of doenjang (soybean paste) and kanjang (soy sauce) were investigated using kojis made with the two strains. Competitive direct enzyme-linked immunosorbent assay (cdELISA) system using anti-COS mixture (COSM) antibody was applied for COS detection ranging from 0.001 to $1{\mu}g/mL$, and the recoveries of COSM spiked to doenjang and kanjang were 102 and 115%, respectively. Doenjang and kanjang products made with a mixture of B. subtilis and R. oryzae kojis showed COS contents of 171 and $29{\mu}g/mL$, respectively, during two-month aging period, much higher than those of Japanese and Korean commercial ones.
Keywords
doenjang (soybean paste); kanjang (soy sauce); Bacillus subtilis; Rhizopus oryzae; chitooligosaccharides (COS); competitive direct enzyme-linked immunosorbent assay(cdELISA);
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