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http://dx.doi.org/10.7318/KJFC/2017.32.6.566

Development of Lentil Cheonggukjang Fermented by Bacillus subtilis Isolated from Traditional Soy Sauce  

Lee, Yeon Jeong (Department of Food and Nutrition, Kyung Hee University)
Kim, Na Young (Department of Hotel Culinary Art, Songho College)
Kim, Up Sik (Department of Hotel Culinary Art, Yeonsung University)
Han, Myung Joo (Department of Food and Nutrition, Kyung Hee University)
Publication Information
Journal of the Korean Society of Food Culture / v.32, no.6, 2017 , pp. 566-575 More about this Journal
Abstract
This study was conducted to screen for superior strains for preparation of Cheonggukjang and identify the optimal fermentation time based on fermentation of lentils by various Bacillus subtilis strains. Bacillus count was significantly high at 48 hrs of fermentation (9.22-9.51 log CFU/g). In addition, the pH was significantly high in the range of 7.60-7.92 at 48 hrs fermentation, and the reducing sugar content was significantly high (0.89-1.45). The amino-type nitrogen content and ammonia-type nitrogen content were significantly increased with fermentation time. Additionally, the amylase activity was significantly high (3.05-4.22) at 48 hrs of fermentation, as was the protease activity (4.80-5.63). Bacillus subtilis S3 (5.63), S4 (5.60) were higher than S1 (4.80), S2 (4.92). The viscous substances and DPPH radical scavenging activity increased at 48 hrs, then decreased. Sensory evaluation revealed that lentil Cheonggukjang fermented by S3 showed the highest scores in color, smell, savory taste, sweet taste, viscous substance and overall acceptability. Therefore, 48 hrs of fermentation should be suitable for lentil Cheonggukjang fermented by Bacillus subtilis S3.
Keywords
Lentil Cheonggukjang; Bacillus subtilis; amino-type nitrogen content; DPPH radical scavenging activity; sensory evaluation;
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