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http://dx.doi.org/10.11002/kjfp.2013.20.5.699

Quality characteristics of buckwheat Soksungjang manufactured by Bacillus subtilis HJ18-4  

Park, Na Young (Department of Agro-food Resources, National Academy of Agricultural Science, RDA)
Lee, Sun Young (Department of Agro-food Resources, National Academy of Agricultural Science, RDA)
Kim, Ji Yeun (Department of Agro-food Resources, National Academy of Agricultural Science, RDA)
Choi, Hye Sun (Department of Agro-food Resources, National Academy of Agricultural Science, RDA)
Publication Information
Food Science and Preservation / v.20, no.5, 2013 , pp. 699-704 More about this Journal
Abstract
Buckwheat Soksungjang (BS) is a bealmijang manufactured with buckwheat and soybeans. We manufactured BS using Bacillus subtilis HJ18-4 (HJ18-4), which has high enzyme activities and antibacterial effects. HJ18-4 was inoculated in a different process during the BS manufacturing, which was the meju-making time (Treat 1), and the salt water time was added (Treat 2). The physiochemical and microbial characteristics of the BS were analyzed. As a result, the total aerobic counts (7~8 log CFU/mL) in the BS increased after 15 days of fermentation. Especially, Treat 1 showed higher total aerobic counts and amino-type nitrogen (65.38~202.52 mg%) than Treat 2. During the BS fermentation, the reduction of the sugar contents and the enzyme (protease and amylase) activities decreased. In the relative quantitative expression level of PlcR, Treat 1 did not show toxin gene expressions at the end of the fermentation on Day 23. Treat 1 showed suitable B. cereus physiochemical quality characteristics and inhibition effects. When the modified-form type of fermented soybean paste was manufactured with a single starter, it could not reproduce the natural fermentation quality. These results suggest that the addition of a starter (HJ18-4) in the Meju manufacturing process could enhance the quality characteristics of the manufactured BS via natural fermentation and by suppressing B. cereus.
Keywords
Bacillus subtilis HJ18-4; buckwheat; Soksungjang; real time PCR; Bacillus cereus;
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