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http://dx.doi.org/10.11002/kjfp.2015.22.4.535

Bioactive compounds of Cheonggukjang prepared by different soybean cultivars with Bacillus subtilis HJ18-9  

Song, Jin (National Academy of Agricultural Science, RDA)
Lee, Kyung-Ha (National Academy of Agricultural Science, RDA)
Choi, Hye-Sun (National Academy of Agricultural Science, RDA)
Hwang, Kyung-A (National Academy of Agricultural Science, RDA)
Publication Information
Food Science and Preservation / v.22, no.4, 2015 , pp. 535-544 More about this Journal
Abstract
This study was conducted to investigate the changes of isoflavone composition (glycoside and bio-active aglycone) in Cheonggukjang and to evaluate its quality characteristics depending on different soybean cultivars (Daewon, Daepoong, Wooram, Hwangkeumol and Saedanback). The bioactivity of Cheonggukjang was enhanced during fermentation at $37^{\circ}C$ for 48 h. Activities of ${\alpha}$-amylase, protease, and cellulase increased significantly after 48 h fermentation (p<0.05). In addition, amino-type nitrogen and reducing sugar contents in Cheonggukjang fermented with B. subtilis increased significantly after 48 h fermentation (p<0.05). Among the isoflavones, the content of $\beta$-glucosides and acetyl-glucosides decreased, while aglycone content increased during fermentation. Especially, Cheonggukjang fermented with Daepoong cultivars showed the greatest increase in daidzein, genistein and glycitein contents. After 48 h fermentation, the contents of daidzein, genistein and glycitein in the Cheonggukjang fermented with Daepoong cultivars increased significantly up to $503.65{\pm}2.76$, $111.40{\pm}0.42$, and $633.95{\pm}6.01{\mu}g/g$ (p<0.05), respectively. Total aerobic and anaerobic cell counts increased with increase in fermentation time. Therefore, it would be beneficial for the food industry if components of Cheonggukjang could be separated and used to develop functional products.
Keywords
soybean; Cheonggukjang; isoflavone; protease;
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Times Cited By KSCI : 14  (Citation Analysis)
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