• Journal of the Korean Chemical Society
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• v.49 no.4
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• pp.349-354
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• 2005

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.29-33
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• 2005

To facilitate establishing regulations for irradiated foods, Korean traditional soybean-based fermented powdered doenjang (PD), kanjang (PK), kochujang (PKC) and chungkukjang (PC) were irradiated at 1, 3, 5 and 7 kGy, and subjected to irradiation detection analyses as part of establishing a database for detecting irradiated foods. Photostimulated luminescence (PSL) and electron spin resonance (ESR) were applied as the detection methods. Using PSL analysis, the irradiated PD, PK and PKC could be easily distinguished from the non-irradiated ones, while irradiation of the PC at 5 kGy or higher was detectable. The ESR spectra of the irradiated PD, PK and PKC exhibited symmetrical multiplet lines, which might be induced from the crystalline sugar, whereas, the PC showed a single signal at the paramagnetic centers. The signal intensity increased with incremental increases of irradiation doses distinguishing the irradiated samples from the control. In addition, the peak height also revealed that irradiation induced an increment in the intensity of single and/or multiplet lines of the ESR signals, resulting in clear confirmation of irradiation. Thus, the data from this study could be used as references for detecting irradiated soybean-based fermented powdered sauces.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.541-548
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• 2016

Purpose: For dissecting the possible benefits and usages of Cheonggukjang, five different beans, soybean, black soybean, red bean, chickpea, and lentil bean, underwent the fermentation process along with Bacillus subtilis. Methods: Resultant Cheonggukjang physicochemical and sensory properties such as pH, amino type nitrogen, slime contents, rheological properties, and sensory strength and consumer acceptance were analyzed. Results: Values of pH were found to be highest in Cheonggukjang made with soybean (SC), followed by Cheonggukjang made with black bean (BSC) and Cheonggukjang made with red bean and soybean mixture (RBSC), and lastly Cheonggukjang made with chickpea (CBC) and lentil bean (LBC). Amino type nitrogen values were shown to be highest in SC with a value of $394.74{\pm}28.80mg%$, subsequently were values taken from RBSC, followed by BSC, CBC, and lastly LBC. Slime contents were the highest in SC with a value of $3.44{\pm}0.36%$, with RBSC, BSC, CBC, and LBC without statistical difference. Total colony count was found to show higher value in BSC, SC, and RBSC, in contrast to the lower values found in CBC and LBC. Color was shown to be lightest in CBC and with darker shades shown that of SC, LBC, RBSC, and BSC in descending order. In rheological properties, hardness, adhesiveness, and viscosity were found to be highest in SC. Sensory strength analysis and sticky appearance were highest in SC, with fermented odor being lowest in CBC and BSC. The strength of sweetness, sourness, and umami taste did not show statistical difference, however, bitterness was shown to be highest in LBC and lowest in CBC, SC, and BSC. In the consumer acceptance test, overall acceptance was highest in SC and CBC. Conclusion: In conclusion, SC was found to be the best bean variety for making Cheonggukjang fermented with Bacillus subtilis, however, CBC may act as an alternative for manufacture of Cheonggukjang resulting in sound consumer acceptance.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.461-465
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• 1990

Fermented soybean sauce was fractionated by gel filteration chromatography and the physico-chemical properties of each fraction were investigated for the study on the separation and characteristics of antioxidative substances in the soybean sauce. The brown coloured melanoidin fractions(MF-I) collected by Sephadex G-10 column were found to contain nitrogeneous compounds and to have strong antioxidative activity and reducing power. The freeze dried MF-I was further fractionated with Sephadex G-50 and G-100 successively and then MF-II and MF-III fractions were observed to be the most effective antioxidant and reducing power among the fractions. The UV-VIS and IR absorption spectra of the each fraction were also determined and discussed.

• Journal of Food Hygiene and Safety
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• v.32 no.3
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• pp.171-178
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• 2017

This study evaluated the protective effect of Chungkookjang (CKJ) extract, a Korean traditional fermented soybean product made from Bacillus species in rice straw and boiled soybean, and one of its main flavonoids, genistein, against Trp-P-1 induced cytotoxicity and DNA damage in HepG2 cells. CKJ and genistein exhibited protective effect against Trp-P-1 induced cytotoxicity and Trp-P-1 induced DNA single strand breaks. CKJ and genistein inhibited Trp-P-1 induced CYP1A1 and CYP1A2 transcription in HepG2 cells. Our results indicated that CKJ and genistein have the protective effect against Trp-P-1 induced cytotoxicity and DNA damage. Via inhibiting expression of CYP1A1 and CYP1A2. CKJ can be used as a promising functional food material that prevents the genotoxicity induced by carcinogens produced by the heat treatment of foods such as heterocyclic amines (HCAs) that cause genomic instability.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.1
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• pp.8-14
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• 2017

A feeding trial was conducted to evaluate the effect of dietary supplementation with fermented soybean meal by Bacillus subtilis (BFSBM) on growth performance, feed utilization, innate immunity, water quality, and disease resistance of Litopenaeus vannamei. A basal fish meal-based diet was regarded as a control and two other diets were prepared by replacing 30% fish meal with either soybean meal (SBM) or BFSBM. Triplicate groups of shrimp ($0.80{\pm}0.010g$) were fed one of the experimental diets for 6 weeks. No differences were found in final body weight, feed conversion ratio, or survival among all dietary treatments after the feeding trial. Shrimp fed the BFSBM diet had significantly higher phagocytic and phenoloxidase activities than those of shrimp fed the SBM diet. Total ammonia concentrations in culture water during a zero water exchange test tended to decrease in tanks where BFSBM diet was provided. Disease resistance of shrimp to Vibrio harveyi tended to increase in the BFSBM group during 14 days of challenge compared to that in the control (CON) and SBM groups. These results show that dietary supplementation with BFSBM can enhance the innate immunity of Pacific white shrimp and replace at least 30% of dietary fish meal.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.5
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• pp.565-569
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• 1993

Antioxidative activity of browning product(BP) fractionated from fermented soybean sauce(SS) was studied during the oxidation process of linoleic acid mixture system. SSBP was a powder type product prepared from fermented soybean sauce by the fractionation through the Sephadex G-10 column and freeze drying of collected fraction. The aqueous model systems were used for the evaluation of antioxidative activity of SSBP during the oxidative reaction at $50^{\circ}C$ by the determination of peroxider and conjugated dienoic acid compounds. The linoleic acid mixture for the aqueous model systems was consisted of linoleic acid(64.6%), oleic acid(27.4%), and other acids in ethanolic phosphate buffer solution(pH 7.0). SSBP had a considerable antioxidative activity with the inhibition of formation of peroxides and conjugated dienoic acids during the autoxidation of linoleic acid mixtures in aqueous model systems. Antioxidative activity of SSBP was relatively higher than SS, however, lower than ${\alpha}-tocopherol$ and butylated hydroxyanisol. The antioxidative effect of SSBP was increased by the its concentrations from 0.05% to 0.5% in the oxidation reactions of aqueous model systems. Therefore, SSBP was considered as one of the potential natural antioxidants for the use of food products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.5
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• pp.570-575
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• 1993

Antioxidative characteristics of melanoidin related products(MRPs) fractionated from fermented soybean sauce were studied during the oxidation process of model systems. MRPs were prepared from soybean sauce fermented for 6 months after inoculation Aspergillus oryzae by the fractionation through the Sephadex G-10 column and the freeze drying of collected fractions. MRPs inhibited the formation of peroxides during the oxidation of linoleic acids mixture in ethanolic phosphate buffer solution at $50^{\circ}C$ with the increasing tendency by their concentration in reaction systems. MRPs had hydrogen doner properties during the reaction with ${\alpha},\;{\alpha}'-diphenyl-{\beta}-picrylhydrazyl$ and also MRPs inhibited the iron and lipoxygenase catalytic oxidation. MRPs were found to be fairly stable with no loss of antioxidative effect after storage at $50^{\circ}C$ for 15days.

• The Korean Journal of Community Living Science
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• v.14 no.3
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• pp.99-109
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• 2003

This study was conducted to collect basic marketing and management data from businesses run by farmers producing traditional Kanjang and Doenjang, fermented soybean products. The actual conditions of the fermentation processing sites at farmhouses participating in the production of soybean fermentation products were investigated. The subjects of this survey were 130 small size farmhouse Kanjang and Doenjang processing sites nationwide. The frequency, percentage, t-value, chi-square, and ANOVA were used for statistical analysis. The farmhouse business surveyed were generally operated by rural women for non-farming business income. The percentage of co-worked sites was 71.2 while the percentage of sites operating with permits was 39.2. Generally, the the facilities, size, number of working people, and output were very small. The areas in which the products were sold, site-located regions and region metropolises, were equally weighted. Sales volumes in region metropolises for sites with permits were a little higher than sites without permits. Without regard to operation type, the percentage of sales was highest in cases of direct sale by customer order. Co-worked sites have been found to have more experience in publicity than individually operated sites. As for methods of publicity, co-worked sites use mass media such as newspapers and broadcasting. Individually operated sites usually use social organizations and acquaintances. It was found that the average sales of each site totaled 25 million Won. The average income of each site was 12 million Won, and average income per participant was 3 million Won. Total sales income for sites with permits was significantly higher than sites without permits. But personal income was much higher at individually operated sites without regard to whether the site had a permit or not. This kind of business was found to contribute to an individual's time management skills as well as instill a sense of pride.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.404-408
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• 2012

This study was performed to investigate the effects of laying productivity and egg quality according to providing germinated and fermented soybean (GFS) as feed additive. Among the strain, we selected Monascus purpureus KCCM 12002 so that inoculated in soybean and fermented for 48 h at $20^{\circ}C$. A total of two-hundred forty 70-wk-old Hy-Line Brown layers were divided into four groups (4 treatment${\times}$6 replication${\times}$10 birds each) and fed diets containing 0 (as control) (T1), 0.5% (T2), 1.0% (T3) or 2.0% GFS (T4) for 6 wk. The laying productivity, egg quality and blood property in the egg yolk were experimented. There were no significant differences in the laying productivity, relative liver and spleen weights, egg yolk color and eggshell strength among another groups. The eggshell color, eggshell thickness and haugh unit significantly increased in the GFS-supplemented group (p<0.05) compared to control. However, no significant differences were observed in the blood property after supplementation. The amount of lactic acid bacteria present during storage increased by providing of GFS (p<0.05) compare to control group. Our study results suggested that GFS can be used as a favorable feed additive and feedstuff for the productivity of high quality eggs and promoted relative industry.