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http://dx.doi.org/10.11002/kjfp.2015.22.4.545

Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains  

Lee, Kyung Ha (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
Kim, Eun Ju (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
Choi, Hye Sun (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
Park, Shin Young (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
Kim, Jae Hyun (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
Song, Jin (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
Publication Information
Food Science and Preservation / v.22, no.4, 2015 , pp. 545-552 More about this Journal
Abstract
This study investigated the quality characteristics of popped rice Doenjang prepared with different Bacillus strains (Bacillus subtilis KACC 15935, and Bacillus subtilis HJ18-9). The changes in the enzyme activity (protease, cellulase, and ${\alpha}$-amylase), amino-type nitrogen and ammonia-type nitrogen contents, and the reducing sugar were investigated during the fermentation period. Enzymes such as protease, cellulase, and a-amylase plays an important role in the changes in composition of nutrients, and in flavor and taste of popped rice Doenjang. Protease activities of the popped rice deonjang fermented with different Bacillus strains (control, B. subtilis KACC 15935, and B. subtilis HJ18-9) was in the range of 171.77-185.97 unit/g at the beginning of fermentation, and there were no significant differences among the samples. On the other hand, the protease activity in popped rice Doenjang fermented with B. subtilis HJ18-9 increased significantly up to $248.77{\pm}4.53unit/g$ at the end of fermentation (p<0.05). Cellulase activity and a-amylase activity of popped rice Doenjang in HJ18-9 was higher than these of other samples. After 56 days of fermentation, amino-type nitrogen in popped rice deonjang fermented with control, B. subtilis KACC 15935, and B. subtilis HJ18-9 increased significantly up to $174.99{\pm}3.70$, $166.59{\pm}1.40$, $225.39{\pm}3.70mg%$, respectively (p<0.05). These results suggested that B. subtilis HJ18-9 was a suitable starter for the preparation of soybean paste.
Keywords
soybean; popped rice; Doenjang; Bacillus subtilis;
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Times Cited By KSCI : 15  (Citation Analysis)
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