• Applied Biological Chemistry
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• v.40 no.6
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• pp.472-477
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• 1997

The effects of roasting Cassia tora L. were investigated for proximate composition, color, volatile flavor profile, microbial growth and alcohol fermentation. While moisture, protein and fat contents decreased with increasing roasting temperature, fiber and ash contents increased. The L, a and b values of Cassia tora L. extracts decreased with increasing temperature, and only a small difference in total color difference$({\Delta}E)$ was observed. A little difference in major flavor components between raw and roasted treatment was found during roasting. Furfuryl alcohol, a major component of coffee flavor, was separated from Cassia tora L. extracts extracted with ethyl ether. The yeast growth was the highest on the water-extract of Cassia tora L. roasted at $160^{\circ}C$. With increased levels of water-extract at $160^{\circ}C$, S. cerevisiae grew rapidly for 24 hr incubation and the growth rate was higher than the unroasted control group. The growth rate of Bacillus subtilis was the highest in a treatment of 0.5% concentration. Little differences in ${\alpha}-amylase$ produced from Bacillus subtilis were observed among the treatment groups. The total alcohol content increased with increasing roasting temperature during alcohol fermentation.

• Preventive Nutrition and Food Science
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• v.14 no.3
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• pp.252-259
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• 2009

We previously isolated Bacillus strains with high fibrinolytic activities (FAs) from cheonggukjang prepared by traditional ways. To test their potential as starters for cheonggukjang, soybean was fermented for 72 hr at $37^{\circ}C$ with each isolate and a control lab strain: B. subtilis CH3-25 (BS3-25), B. amyloliquefaciens CH51 (BA51), B. amyloliquefaciens CH86-1 (BA86-1), and B. subtilis 168 (BS168, control, lab strain). Viable cell numbers of all cheonggukjang samples rapidly increased and reached about $10^9$ CFU/g after 6 hr. During 72 hr, the initial pH of 6.3 rapidly increased to 8.1$\sim$8.2 for cheonggukjang fermented with BS3-25 or BA86-1, and 7.3 for those with BA51 or BS168. FAs and protease activities (acid, neutral, and alkaline) rapidly increased in cheonggukjang fermented with BS3-25, BA51, or BA86-1 during the first 12 hr. On the other hand, those of cheonggukjang fermented with BS168 slightly increased during the first 36 hr. There were significant changes in acid and neutral protease activities in cheonggukjang fermented with BA51 or BA86-1 during the 24 hr. Rapid increases of $\beta$-glucosidase activity corresponded well with rapid increases of $\alpha$-amylase and $\alpha$-galactosidase activities in addition to increases in antioxidant activities and the TPCs (total phenolic contents). The highest increase in the TPCs was observed in cheonggukjang fermented with BA86-1 while the least was that fermented with BS168.

• Journal of Environmental Science International
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• v.22 no.6
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• pp.723-732
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• 2013

This study was carried out to investigate changes of protease and amylase activities and nitrogen content in Chungkookjang prepared by Bacillus subtilis S8 and different soybean. Amino-type nitrogen and ammonia-type nitrogen contents increased with an increase in fermentation time and was the highest in black soybean Chungkookjang. The number of viable cells increased up to 24 h of fermentation at all temperatures tested; especially, their levels were the highest at $40^{\circ}C$. Protease activity was the highest in black soybean Chungkookjang. ${\alpha}$-amylase activity increased significantly up to 6 h of fermentation at $30^{\circ}C$ and $40^{\circ}C$ and then maintained constantly. It also increased up to 30-36 h of fermentation at $45^{\circ}C$ and then decreased. ${\beta}$-amylase activity was the highest in black soybean Chungkookjang at $35^{\circ}C$ and $40^{\circ}C$ and in yellow soybean Chungkookjang at $45^{\circ}C$. Production pattern of reducing sugar was similar to that of ${\beta}$-amylase. Amino-type nitrogen, viable cell number and reducing sugar content and ${\beta}$-amylase activity was the highest in Chungkookjang fermented at $40^{\circ}C$. Considering amino-type and ammonia-type nitrogen contents, Chungkookjang fermentation using yellow soybean was favorable. However, the fermentation using black soybean was favorable, considering protease and amylase activities and reducing sugar content.

• Journal of Microbiology
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• v.42 no.4
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• pp.319-327
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• 2004

An additional amylase, besides the typical $\alpha-amylase,$ was detected for the first time in the cytoplasm of B. subtilis SUH4-2, an isolate from Korean soil. The corresponding gene (bbmA) encoded a malto­genic amylase (MAase) and its sequence was almost identical to the yvdF gene of B. subtilis 168, whose function was unknown. Southern blot analysis using bbmA as the probe indicated that this gene was ubiquitous among various B. subtilis strains. In an effort to understand the physiological function of the bbmA gene in B. subtilis, the expression pattern of the gene was monitored by measuring the $\beta-galactosidase$ activity produced from the bbmA promoter fused to the amino terminus of the lacZ struc­tural gene, which was then integrated into the amyE locus on the B. subtilis 168 chromosome. The pro­moter was induced during the mid-log phase and fully expressed at the early stationary phase in defined media containing $\beta--cyclodextrin\;(\beta-CD),$ maltose, or starch. On the other hand, it was kept repressed in the presence of glucose, fructose, sucrose, or glycerol, suggesting that catabolite repression might be involved in the expression of the gene. Production of the $\beta-CD$ hydrolyzing activity was impaired by the spo0A mutation in B. subtilis 168, indicating the involvement of an additional regu­latory system exerting control on the promoter. Inactivation of yvdF resulted in a significant decrease of the $\beta-CD$ hydrolyzing activity, if not all. This result implied the presence of an additional enzyme(s) that is capable of hydrolyzing $\beta-CD$ in B. subtilis 168. Based on the results, MAase encoded by bbmA is likely to be involved in maltose and $\beta-CD$ utilization when other sugars, which are readily usable as an energy source, are not available during the stationary phase.

• Applied Biological Chemistry
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• v.40 no.3
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• pp.220-224
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• 1997

As corn starches with different amylose content were heated at different temperature $(100^{\circ}C,\;121^{\circ}C)$ with starch / water ratio (1:3.5, 1:9) and heating-cooling treatment was repeated up to 4 times, the yield of RS(resistant starch) from heated corn starches was investigated by the enzymatic-gravimetric method and the ${\alpha}-amylase$ treatment. Compared to ${\alpha}-amylase$ method, enzymatic-gravimetric method was more effective to hydrolyze the amorphous region of heated corn starch. With increasing the amylose content and the number of heating-cooling treatment, the yield of RS increased, regardless of isolation method. Heated corn starches formed at $121^{\circ}C$ provided higher yield of RS than those formed at $100^{\circ}C$. Higher RS yield was also observed in the case of starch/water ratio (1:3.5) compared to the case of ratio (1:9).

• Journal of Microbiology and Biotechnology
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• v.19 no.4
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• pp.351-357
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• 2009

Natural wild-type strains of Bacillus subtilis are extensively used in agriculture as biocontrol agents for plants. This study examined two antagonist B. subtilis strains, KB-1111 and KB-1122, and the results illustrated that KB-1122 was a more potent inhibitor of the indicator pathogen than KB-1111. Thus, to investigate the intrinsic differences between the two antagonist strains under normal culture conditions, samples of KB-1111 and KB-1122 were analyzed using MALDI-TOF-MS. The main differences were related to 20 abundant intracellular and 17 extracellular proteins. When searching the NCBI database, a number of the differentially expressed proteins were identified, including 11 cellular proteins and 10 secretory proteins. Among these proteins, class III stress-response-related ATPase, aconitate hydratase, alpha-amylase precursor, and a secretory protein, endo-l, 4-beta-glucanase, were differentially expressed by the two strains. These results are useful to comprehend the intrinsic differences between the antagonism of KB-1111 and KB-1122.

• Food Science and Preservation
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• v.16 no.6
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• pp.1008-1012
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• 2009

We investigated the biological activities of ethanol extracts obtained from five endive cultivars. Free radical-scavenging activities of extracts from Redoria, Halifax, Vintor, Kibora, and Metafora cultivars were 94.2%, 60.8%, 66.6%, 70.0% and 67.4%, respectively. The extract from Redoria showed the highest activity among all the tested samples including BHT (Butylated hydroxyanisole) and vitamine C, known as antioxidant. Endive extracts slightly (17.5 - 38.6%) inhibited $\alpha$-glucosidase activity. However, there is no inhibitory activity against $\alpha$-amylase. In terms of proteolytic activity, all endive extracts showed strong activity than pancreatin (used as a positive control), and the extract of Redoria also exhibited stronger activity than other extracts as well as free radical scavenging activity. These results indicate that endive, especially the Redoria cultivar, can be used as a natural resource for development of antioxidants or materials aiding digestion.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.413-418
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• 2012

The purpose of this study is to determine the possibility of using Crataegi fructus as a natural food source. To accomplish this purpose, the contents of general and biological activities were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 85.6%, 2.4%, 1.9% and 0.4%, respeectively. Further, the calories of Crataegi fructus was 369.1 kcal. The contents of essential and non-essential amino acids were 852.26 mg and 1,178.29 mg, respeectively. The K was the largest mineral followed by Ca, P, Mg, which means Crataegi fructus is an alkali material. Crataegi fructus extracts slightly(17.6~32.8) inhibited ${\alpha}$-glucosidase activity. However, there is no inhibitory activity against ${\alpha}$-amylase. In terms of proteslytic activity, Crataegi fructus extracts showed a strong activity than pancreatin(used as a positive control). These results indicate that Crataegi fructus can be used as a natural resource for material aiding digestion.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.136-145
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• 2013

Currently many studies aimed at enhancing efficacy of medicinal food on biological activity using bioconversion technology including fermentation process. In this study, the quality characteristics and antioxidative activity of fermented Crataegi fructus was investigated. The antioxidant activity of fermented Crataegi Fructus was assessed by various radical scavenging assays using DPPH (2,2-Diphenyl-1-picrylhydrazyl), FRAP (Ferric ion reducing antioxidant power), Reducing power and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)). Moisture content of fermented Crataegi Fructus was $39.3{\pm}0.06%$. Contents of crude ash, crude protein, and crude fat were $0.20{\pm}0.01$, $1.77{\pm}0.04$, and $1.40{\pm}0.59%$, respectively. Moreover, the hunter's color values of fermented Crataegi Fructus were 79.24 (lightnees), 1.58 (redness), and 31.25 (yellowness), respectively. Total phenolic contents of fermented Crataegi Fructus were $3,015{\pm}250$ GAE ${\mu}g/g$. The antioxidative activities of fermented Crataegi Fructus significantly increased in a dose dependent manner. In addition, fermented Crataegi Fructus slightly (10.4%) inhibited ${\alpha}$-glucosidase activity; however, there was no inhibitory activity against ${\alpha}$-amylase. In terms of proteolytic activity, fermented Crataegi Fructus showed a strong activity than pancreatin (used as a positive control). These results indicate that fermented Crataegi Fructus can be used as a natural resource for material aiding digestion.

• Food Science and Preservation
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• v.20 no.3
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• pp.379-385
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• 2013

To establish the optimal manufacturing conditions of soybean koji, soybean Koji prepared with Aspergillus oryzae 6-M-1 and Bacillus subtilis 3-B-1 isolated from traditional Korean meju. During 7 days of making Koji, the amount of amino-type nitrogen was getting more increase. The amount of amino-type nitrogen of Koji prepared with A. oryzae 6-M-1 was 686.16 mg% (w/w), that of Koji with B. subtilis 3-B-1 was 643.46 mg% (w/w) at seventh day of making Koji. The ${\alpha}$-amylase activity of Koji prepared with A. oryzae 6-M-1 was 1472.54 unit/g, that of Koji with B. subtilis 3-B-1 was 791.00 units/g on the seventh day of the making. The acidic protease activity of Koji prepared with A. oryzae 6-M-1 was 309.00 unit/g, that of Koji with B. subtilis 3-B-1 was 135.88 unit/g at 7th day of making. The amount of amino-type nitrogen and enzyme activities of soybean Koji prepared with A. oryzae 6-M-1 and B. subtilis 3-B-1 were produced more than those of wheat flour Koji made in factory. Sensory evaluation on a commercial doenjang and doenjangs prepared with A. oryzae 6-M-1 and B. subtilis 3-B-1 was not significantly different at p<0.05.