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Effect of Starter Cultures on the Fermentative  

Baek, Lag-Min (Faculty of Food Technology and Service, Catholic University of Daegu)
Park, La-Young (Faculty of Food Technology and Service, Catholic University of Daegu)
Park, Kuem-Soon (Faculty of Food Technology and Service, Catholic University of Daegu)
Lee, Shin-Ho (Faculty of Food Technology and Service, Catholic University of Daegu)
Publication Information
Korean Journal of Food Science and Technology / v.40, no.4, 2008 , pp. 400-405 More about this Journal
Abstract
The effects of different starter cultures on the fermentative characteristics of cheonggukjang were examined by using three Bacillus strains. The strains included Bacillus subtilis KCTC 1021 as a control, Bacillus sp. Kn-10 (Kn-10) isolated from a commercial cheonggukjang, and Bacillus sp. B-59 (B-59) isolated from rice straw. There were no significant differences in pH or viable cells among the different cheonggukjang samples during fennentation for 72 hr at $40^{\circ}C$. However, the sample prepared with B-59 had higher slime content and protease activity than the controls and Kn-10 samples. DPPH free radical scavenging activity was higher in the B-59 sample and lower in the control and Kn-10 samples when compared to steamed soybeans after fermentation for 72 hr at $40^{\circ}C$. The total amino acid contents the cheonggukjangs were 34869.98 mg% (B-59), 34481.89 mg% (control), and 31791.09 mg% (Kn-10). Glutamic acid and lysine contents were higher in the B-59 sample than in the control. Finally, the cheonggukjang fermented using the B-59 strain had improved sensory qualities such as color, taste, texture, and overall acceptability compared to the control and Kn-10 samples.
Keywords
cheonggukjang; Bacillus sp.; quality characteristics; rice straw;
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Times Cited By KSCI : 14  (Citation Analysis)
Times Cited By SCOPUS : 3
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