• 환경위생공학
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• 제17권3호
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• pp.14-20
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• 2002

In order to improve the quality and sensory evaluation of Fermented Soybean(Chungkugjang meju) were investigated. The samples were prepared and fermented by the inoculation of Bacillus strains (B. subtilis, number 1, B. natto, number 2) that the product made With sanitary canned food. 1. The water content of samples was 46.75~50.60%, pH 5.35~6.95 and total acidity 3.26~3.62. 2. The reducing sugar of content for sample was 9.49~10.05%, Amino-N, 67~396mg% and the activity of protease was 0.36~1.49unit/g. 3. The heavy metals analyzed from sample cans, iron, tin and lead content of sample were 5.32~5.84ppm, 27.31~29.04ppm and 0.019~0.021ppm. 4. Therefore, results that Chungkugjang-meju manufactured from B. natto starter induced better product Quality and sensory test than that of the B. subtilis strain.

• Asian-Australasian Journal of Animal Sciences
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• 제24권5호
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• pp.678-684
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• 2011

A trial was performed to study the effects of feeding a diet containing solid-state fermentation rapeseed meal (FRSM) replaced soybean meal (SBM) on growth performance and serum biochemistry parameters of ducks and then to determine the appropriate proportion of soybean meal replacement. The 75% rapeseed meal and 25% blood meal were mixed and inoculated with the Lactobacillus plantarum and Bacillus subtilis. Over the 21-day fermentation, isothiocyanates were reduced from 72.7 to 14.1 mmol/kg. A total of 1,280 fifteen-day-old Cherry Valley ducks were randomly allocated into 4 dietary treatments, 4 replicate groups of 80 ducks each for a 30-day feeding trial. In four treatment groups, fermentation rapeseed meal replaced soybean meal at 0, 33, 67 or 100%, respectively. Results showed that feed intake of ducks fed 100% FRSM was greater (p<0.05) than SBM and partial FRSM in both the finishing period (31-45 d) and entire feeding period (15-45 d). Daily gain increased gradually in the three treatment groups with augmenting FRSM over in the whole study period. In the growing period (15-30 d), compared with the SBM group, phosphorus and calcium content in serum from the FRSM group was improved (p<0.05). Total protein concentration was lower in ducks fed 100% FRSM than SBM and 33% FRSM (p<0.05). Concentrations of IgM were dramatically higher for animals fed 100% FRSM than in the SBM, 33% FRSM and 67% FRSM groups. In the finishing trail stage (31-45 d), only serum IgG content in 100% FRSM group was improved (p<0.05). Therefore, rapeseed meal fermented with Lactobacillus plantarum and Bacillus subtilis is a promising alternative protein source and fermented rapeseed meal can completely replace soybean meal in duck diet and potentially reduce the cost of duck production.

• 한국지역사회생활과학회지
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• 제14권3호
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• pp.89-98
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• 2003

To assess the actual status of businesses selling fermented soybean products, this study surveyed 130 Farmhouse style small size soybean sauce processing sites supported by the Rural Development Administration nationwide. The sex composition of the businesses representatives of 2% male and 98% female showed that a farmhouse soybean processing business is generally operated by rural women as a non-filming business. The percentage of co-worked sites was 71.2 and that of sites with permits was 39.2. The main products were meju, doenjang, and kanjang. Total production volume was found to be 523 tons, 256 tons, and 135 k$\ell$s, respectively. The number of years of experience of the manufacturers of the kanjang and doenjang was found to be 25.7 on average which shows that long-experienced, skilled manufacturers are participating in this project. The traditional measuring unit differed greatly depending on the region. This difference in the measuring unit of soybeans resulted in a large difference in the volume of doenjang and kanjang produced Per Province. For one kg of raw soybeans, the weight of Doenjang produced also varied from 2.14 kg in the Gyeongbuk area to 1.62 kg in Jeju. In the aspect of salt use, 1.75 $\ell$ (translated by volumetric unit 0.704 due) of salt pet kg of meju, in Jeju, was the highest in Korea. Government supervision would be beneficial in the areas of raw material products, standardization of measuring units and production methods, organization and operation of a conference for the different groups of producers, and in construction of a nationwide database.

• 한국식품과학회지
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• 제5권4호
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• pp.210-214
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• 1973

한국 재래식 장류 및 개량식 제품과 중간 가공물인 메주와 koji-mix 및 원료 대두에 대한 아미노산 조성과 available lysine 함량을 분석하고 이로부터 각 제품의 단백질 품질평가를 시도하였으며 Eggum의 단백질 chemical score와 biological value 와의 상관회귀 방정식을 이용하여 각 제품 단백질의 대략적인 biological value를 추산하였다. 메주용 대두의 amino-N 함량은 총 질소량의 85%에 달하나 장류 제품에는 총 질소량의 약 75%의 amino-N 함량으로 감소하는 반면 $NH_3-N$ 과 기타 N-compounds 함량이 증가한다. 이중 가내제조된 간장은 예외적으로 낮아 총 질소량의 53%에 불과한 amino-N을 함유하고 있다. 장류제조에서 재래식 방법과 개량식 제품 단백질의 질적변화의 차이는 크게 나타나지 않으며, 메주제조 단계까지는 원료 대두단백질의 영양가가 크게 손상되지 않으나 사임 담금이후 후숙 분리과정에서 단백가가 크게 손상되어 제품의 단백가는 원료 대두 단백질의 약 1/2에 불과한 chemical score를 나타내며 약 $1/3{\sim}1/2$에 미달되는 낮은 lysine 가용도를 갖게된다.

• Journal of Microbiology and Biotechnology
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• 제27권2호
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• pp.251-261
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• 2017

Initially, we screened 18 Aspergillus sojae-like strains from Aspergillus spp. isolated from meju (Korean traditional fermented soybean brick) according to their morphological characteristics. Because members of Aspergillus section Flavi are often incorrectly identified because of their phylogenetic similarity, we re-identified these strains at the morphological and molecular genetic levels. Fourteen strains were finally identified as A. sojae. The isolates produced protease and ${\alpha}-amylase$ with ranges of 2.66-10.64 and 21.53-106.73 unit/g-initial dry substrate (U/g-IDS), respectively, which were equivalent to those of the koji (starter mold) strains employed to produce Japanese soy sauce. Among the isolates and Japanese koji strains, strains SMF 127 and SMF 131 had the highest leucine aminopeptidase (LAP) activities at 6.00 and 6.06 U/g-IDS, respectively. LAP plays an important role in flavor development because of the production of low-molecular-weight peptides that affect the taste and decrease bitterness. SMF 127 and SMF 131 appeared to be non-aflatoxigenic because of a termination point mutation in aflR and the lack of the polyketide synthase gene found in other A. sojae strains. In addition, SMF 127 and SMF 131 were not cyclopiazonic acid (CPA) producers because of the deletion of maoA, dmaT, and pks/nrps, which are involved in CPA biosynthesis. Therefore, A. sojae strains such as SMF 127 and SMF 131, which have high protease and LAP activities and are free of safety issues, can be considered good starters for soybean fermentations, such as in the production of the Korean fermented soybean products meju, doenjang, and ganjang.

• Asian-Australasian Journal of Animal Sciences
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• 제29권9호
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• pp.1273-1279
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• 2016

The objectives of this study were to determine an optimal cultivation time for populations of yeast and lactic acid bacteria (LAB) co-cultured in fermented milk and effects of soybean meal fermented milk (SBMFM) supplementation on rumen degradability in beef cattle using nylon bag technique. The study on an optimal cultivation time for yeast and LAB growth in fermented milk was determined at 0, 4, 8, 24, 48, 72, and 96 h post-cultivation. After fermenting for 4 days, an optimal cultivation time of yeast and LAB in fermented milk was selected and used for making the SBMFM product to study nylon bag technique. Two ruminal fistulated beef cattle ($410{\pm}10kg$) were used to study on the effect of SBMFM supplementation (0%, 3%, and 5% of total concentrate substrate) on rumen degradability using in situ method at incubation times of 0, 2, 4, 6, 12, 24, 48, and 72 h according to a Completely randomized design. The results revealed that the highest yeast and LAB population culture in fermented milk was found at 72 h-post cultivation. From in situ study, the soluble fractions at time zero (a), potential degradability (a+b) and effective degradability of dry matter (EDDM) linearly (p<0.01) increased with the increasing supplemental levels and the highest was in the 5% SBMFM supplemented group. However, there was no effect of SBMFM supplement on insoluble degradability fractions (b) and rate of degradation (c). In conclusion, the optimal fermented time for fermented milk with yeast and LAB was at 72 h-post cultivation and supplementation of SBMFM at 5% of total concentrate substrate could improve rumen degradability of beef cattle. However, further research on effect of SBMFM on rumen ecology and production performance in meat and milk should be conducted using in vivo both digestion and feeding trials.

• 식품과학과 산업
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• 제53권2호
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• pp.148-165
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• 2020

At beginning the fermentation is naturally occurred by natural microbes. Fermentation techniques apply as two ways, one is fermentation to produce fermented foods and the other is preservation of the foods for longer time for future. They contain various biological active ingredient, like as vitamins. Microorganisms concerning fermentation are well known the functionalities. Each nations in the world have unique and distinct foods and dietary habits on their own specific cultures and accessible edible raw resources of plant or animal origins. Many countries have their unique traditional fermented foods based on their natural conditions. Korea has very famous traditional fermented foods, as Kimchi, fermented soybean products(Jang), fermented fish products(Jeotgal) and vinegar. In this review will discuss the overall fermented foods and typical Korean traditional fermented foods with functionalities, and future effort to enlarge into wide range of new industry.

• Preventive Nutrition and Food Science
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• 제14권2호
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• pp.134-141
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• 2009

The changes in components and biological activities of doenjang samples prepared with black soybeans and fermented with Bacillus subtilis SCB were investigated. The amino nitrogen (A-N) contents of samples increased with increasing black soybean content. A doenjang product made using a 1:1 ratio of soybeans-black soybeans showed a maximum level of genistein and daidzein isoflavones ($1111.6{\mu}g/g$) at 110 days of fermentation, along with decreasing contents of genistin and daidzin due to the conversion to aglycones. The black soybean-only doenjang sample showed higher protease activity, including caseinolytic and fibrinolytic enzyme activities, than the other samples, and had relatively higher polyphenol content and DPPH radical scavenging activity. Therefore, doenjang made with additions of black soybeans and fermented by B. subtilis SCB may have improved physiological properties, suggesting this to be a valuable method of preparation.

• 동아시아식생활학회지
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• 제14권3호
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• pp.251-256
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• 2004

This study was conducted to find the optimum pretreatment method to improve the quality of Pleurotus eryngii pickled with the fermented soybean paste. Blanching(70 , 10min), salting(5%, 20 , 72hr) and drying(50 , 3hr) were used as pretreatment methods. The moisture loss of the mushrooms during pickling was accelerated more by salting and drying. Salinity increase was retarded by salting. Surface and internal browning of the mushrooms were suppressed by blanching. Hardness tended to increase sharply until 20 days of pickling and then slowly decreased. In the sensory evaluation, mushrooms pickled for 40 days were scored as the highest. Blanching was a superior treatment compared to the others in term of color, taste, flavor, texture and overall acceptability.

• Asian-Australasian Journal of Animal Sciences
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• 제29권11호
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• pp.1523-1529
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• 2016

Soybean meal (SBM), a commonly used protein source for animal feed, contains anti-nutritional factors such as trypsin inhibitor, phytate, oligosaccharides among others, which limit its utilization. Microbial fermentation using bacteria or fungi has the capability to improve nutritional value of SBM by altering the native composition. Both submerged and solid state fermentation processes can be used for this purpose. Bacterial and fungal fermentations result in degradation of various anti-nutritional factors, an increase in amount of small-sized peptides and improved content of both essential and non-essential amino acids. However, the resulting fermented products vary in levels of nutritional components as the two species used for fermentation differ in their metabolic activities. Compared to SBM, feeding non-ruminants with fermented SBM has several beneficial effects including increased average daily gain, improved growth performance, better protein digestibility, decreased immunological reactivity and undesirable morphological changes like absence of granulated pinocytotic vacuoles.