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http://dx.doi.org/10.13103/JFHS.2015.30.1.65

Manufacturing and Quality Characteristics of the Cheonggukjang Fermented Using Starter Derived from Rice Straw Removed Bacillus cereus Selectively  

Lee, Eun-Sil (Microbial Institute for Fermentation Industry)
Song, Ye-Ji (Sunchang Jangryu Corp.)
Kim, Kwang-Pyo (Department of Food Science & Technology, Chunbuk National University)
Yim, Eun-Jung (Microbial Institute for Fermentation Industry)
Jeong, Do-Yeon (Microbial Institute for Fermentation Industry)
Cho, Sung-Ho (Microbial Institute for Fermentation Industry)
Publication Information
Journal of Food Hygiene and Safety / v.30, no.1, 2015 , pp. 65-73 More about this Journal
Abstract
The purpose of this study is to evaluate quality characteristics of the Cheonggukjang produced using rice straw-derived Bacillus cereus free starter culture (RiBS1). The Cheonggukjang was prepared in 0.1 and 1.0% inoculum concentrations of starter culture and fermented from 12 hr to 72 hr at 40 and $50^{\circ}C$. Amino-nitrogen contents after 48 hr fermentation were 559.6~590.2 mg% and 393.8~494.0 mg% at 40 and $50^{\circ}C$, respectively. Sensory evaluation showed that the Cheonggukjang fermented using RiBS1 starter for 48 hr at $50^{\circ}C$ was better than the control. And we inspected on B. cereus and biogenic amine in the Cheonggukjang produced using RiBS1 starter. As a results, B. cereus was not detected and histamine and tyramine of biogenic amine were $5.53{\pm}0.13{\sim}39.96{\pm}0.62mg/kg$. This research results showed that rice straw-derived B. cereus free starter culture (RiBS1) will be produce the Cheonggukjang with good flavour and taste.
Keywords
Cheonggukjang; Bacillus cereus; rice straw; starter culture;
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Times Cited By KSCI : 7  (Citation Analysis)
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