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http://dx.doi.org/10.3746/jkfn.2011.40.12.1694

Increased Quality Characteristics and Physiological Effects of Chunggukjang Fermented with Bacillus subtilis-SKm  

Zheng, Yanfei (Dept. of Food Science and Nutrition, Pusan National University)
Jeong, Ji-Kang (Dept. of Food Science and Nutrition, Pusan National University)
Choi, Hye-Sun (National Academy of Agricultural Science, Rural Development Administration)
Park, Kun-Young (Dept. of Food Science and Nutrition, Pusan National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.40, no.12, 2011 , pp. 1694-1699 More about this Journal
Abstract
The quality characteristics and physiological effects of chunggukjang fermented naturally (NF-c), with Bacillus subtilis-SKm (BS-c), with Bacillus subtilis HJ18-4 (BH-c), and with Bacillus subtilis KCCM 42923 (BK-c) were investigated. The characteristics of fermentation were determined by protease, ${\alpha}$-amylase and ${\gamma}$-GTP activities, and additionally the amounts of amino-type and ammonia-type nitrogens. BS-c showed the highest protease, ${\alpha}$-amylase, and ${\gamma}$-GTP activities, and also amino-type nitrogen content among the four types of chunggukjang. The ammonia-type nitrogen content in BS-c was similar to that of BK-c and NF-c. BH-c showed the lowest enzyme activities and amino-type and ammonia-type nitrogen content. BS-c, BH-c, BK-c, and NF-c showed a similar overall acceptability during sensory evaluation. BS-c also showed the strongest DPPH free radical scavenging and anti-proliferative activities in HT-29 human colon carcinoma cells. These results suggested that B. subtilis-SKm was suitable to be used as a starter to enhance the quality and effects of chunggukjang.
Keywords
increased quality; chunggukjang; Bacillus subtilis-SKm;
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Times Cited By KSCI : 10  (Citation Analysis)
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