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http://dx.doi.org/10.9721/KJFST.2012.44.1.069

Effects of Germination Time of Soybeans on Quality Characteristics of Cheonggukjang Fermented with an Isolated Bacterial Strain  

Jung, Jin-Bo (Department of Food Science & Technology, Chonbuk National University)
Choi, Seung-Kwon (Department of Food Science & Technology, Chonbuk National University)
Jeong, Do-Youn (Sunchang County)
Kim, Young-Soo (Department of Food Science & Technology, Chonbuk National University)
Kim, Yong-Suk (Department of Food Science & Technology, Chonbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.44, no.1, 2012 , pp. 69-75 More about this Journal
Abstract
To investigate the effects of soybean germination time on the quality of cheonggukjang, the physicochemical characteristics and enzyme activities of cheonggukjang during fermentation were compared. B. subtilis SCD 115035 strain isolated from traditional cheonggukjang was selected for making cheonggukjang. Germinated (12-h) soybeancheonggukjang produced the highest amount of viscous substance (13.22%) after 48 h of fermentation, and the contents were inversely proportional to the germination time of the soybeans. The acidic- and neutral-protease activities of ungerminated soybean-cheonggukjang were higher than those of germinated soybean-cheonggukjang. The amino nitrogen content of ungerminated soybean-cheonggukjang was the highest (436.93 mg%) at 48 h of fermentation, and its content was similar to that of 12-h germinated soybean-cheonggukjang. However, the total isoflavone content of 36-h germinated soybean-cheonggukjang was the highest after 72 h of fermentation, and its content was higher than those of cheonggukjang made from soybeans germinated for 0, 12, and 24 h.
Keywords
cheonggukjang; soybean; germination; enzyme activity; isoflavone;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
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