• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.2
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• pp.156-162
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• 1990

Antimutagenic effect of doenjag (Korean fermented soy paste) on mutagenesis induced by aflatoxin B1 (AFB1) in Salmonella typhimurium strains TA98 and TA100 was studied. AFB1 revealed maximum mutagenicity at dose level of 1 $\mu$g/plate with metabolic activation system in both strains. Strong antiutagenic activity toward AFB1 was completely inhibited at the level of 50% of the doenjang extract. At the same concentration 64-66% and 39-53% of the AFB1 induced mutageneses were blocked when the methanol extracts of raw and cooked soybeans were added in the system respectively Raw soybeans showed higher ihhibition rate to the mutagenicity than cooked soybeans but the fermented soybeans(doenjang) was the most effective (p<0.05) Other soybean fermented foods such as commercial doenjang natto and miso were also exhibited some antimutagenic activities however the traditional doenjang was the most effective and then commercial doenjang. Natto and miso were less effective.

• Journal of environmental and Sanitary engineering
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• v.17 no.3
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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.

• Korean Journal of Veterinary Service
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• v.29 no.3
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• pp.257-266
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• 2006

The present study was done to investigate the effect of dietary supplemental freezer dry powder fermentation soybean by Bacillus subtilis (natto) on the growth performance and intestinal microflora, prevention of fowl typhoid infection, the uptake of vegetative diet in broiler chickens. The chickens were fed control diet (supplement antibiotics) and fermentation soybean (0.75, 1.5, 3%) diets. A total of 280 one day old broiler chickens with randomly mixed sexes were fed the four diets for 6 weeks. Body weight gain of chicken fed 1.5% fermentation soybean by B subtilis tend to increase higher than the control from 6th week. Chickens fed diets containing 1.5% fermentation soybean by B subtilis had higher intake than those fed the other levels to the 3th weeks, but lower than control from the 4th week to the 6th week. Feed conversion also improved significantly in the supplemental 1.5% fermentation soybean by B subtilis from the 4th week to the 6th week. The number of B subtilis and Lactobacillus spp in the ileum and cecum tend to increase in the supplemental fermentation soybean by B subtilis at 6 week of age, but was not significantly different. In the nutrient digestibility, the feed conversion on the supplemental 1.5% fermentation soybean by B subtilis was better than the control and the weight of drying feces lower than the control. In test of S. gallinarum intramuscular inoculation, reisolation rate of S gallinarum in liver and feces 1.5% the fermentation soybean by B subtilis 75% (liver), 17% (feces) had decreased than the control.

• KSBB Journal
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• v.27 no.6
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• pp.375-380
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• 2012

We previously reported that Ultra nattokinase$^{(R)}$ showed high fibrinolytic activity and revealed antithrombotic effect in rat blood plasma based on its ability to suppress collagen-induced platelet aggregation. This research was carried out to verify the clot lysing activity and blood flow enhancing effects of Ultra nattokinase$^{(R)}$ via monitoring and comparing the antithrombotic effects in rat artery between oral administration of Ultra nattokinase$^{(R)}$ and maltodextrin. SD rats were fed with 1.11 mg/kg of Ultra nattokinase$^{(R)}$ for 4 weeks. The effect on arterial thrombosis was then evaluated using an antithrombotic model after induction by $FeCl_3$. Detected fibrinolytic activity was proportional to the content of Ultra nattokinase$^{(R)}$ and statistical extents of the antithrombotic activity was enhanced strongly twice rather than control group. The PT and the aPTT, however, showed only a small difference between two groups. The results suggest that Ultra nattokinase$^{(R)}$ can effectively treat thromboembolism and enhance blood flow, and that Ultra nattokinase$^{(R)}$ can also prevent venous occlusion by aiding clot lysis.

• Applied Biological Chemistry
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• v.30 no.4
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• pp.345-350
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• 1987

Three lots of mejues were prepared with three different strains of Aspergillus oryzae, Bacillus natto, Bacillus subtilis and one was made by conventional method. The four different soy bean pastes were analyzed for compositions of free amino acids, sugars and organic acids during the period of fermentation. Amino nitrogen contents in the samples of A. oryzae were higher than others throughout the aging period. The amounts of each amino acids were varied markedly among the samples after 20-days, while glutamic acid, aspartic acid, lysine and phenylalanine were dominant in all samples after 90-days. Glucose contents were found to be in the range of $0.46{\sim}2.66%$ and other sugars of fructose, sucrose, rhamnose and maltose were less than 0.35%. The levels of total free sugar were relatively higher in the samples prepared with B. natto than others. Citric, lactic, malic, acetic and oxalic acids were identified, and the content of lactic acid was higher in the samples of A. oryzae, whereas citric acid was higher in conventional method.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.1006-1015
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• 1997

Whole soybean meju was fermented with four Bacillus strains for 45 hr in its model system. The pH range of the product was $7.98{\sim}8.68$, the contents of amino nitrogen and ammoniacal nitrogen were $286{\sim}439\;mg%,\;0.11{\sim}0.23%$, respectively and that of reducing sugar ranged $0.65{\sim}2.24%$. During fermentation, the enzyme activities increased up to $30{\sim}40\;hr$ of fermentation and slightly decreased after 45 hr. Stachyose was special sugar components for B. licheniformis and raffinose was for B. natto. The components of the organic acid showed distinctive patterns among four products and the patterns of amino acids and fatty acids were almost similar to those of other reports. The main and common odor concentrates of meju were pyrazine components, 3-methyl-1-butanol, acetic acid and ethanol. Chunggukjang, mixed with B. natto and B. licheniformis showed more acceptabilities than other combinations. Soybean paste, mixed with B. megaterium and B. subtilis, soysauce, mixed with B. megaterium and A. oryzae showed excellent acceptability, respectively.

• Proceedings of the Korean Nutrition Society Conference
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• 2003.05a
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• pp.226.2-226.2
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• 2003

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.10
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• pp.1369-1379
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• 2010

This study investigated purification and milk-clotting activity of the enzymes produced by Bacillus subtilis var, natto and Rhizopus oligosporus compared with that of commercial rennet. The clotting time, viscosity, tension and microstructure of the curd and electrophoretic patterns of milk proteins were determined. The milk-clotting activity/proteolytic activity ratios (MCA/PA ratio) of B. subtilis, R. oligosporus and commercial rennet were also compared. The results revealed that the curd formed by the commercial rennet had the highest viscosity and curd tension and the shortest clotting time among the three enzymes. However, curd produced by Rhizopus enzymes was ranked as second. From the MCA/PA ratio and electrophoretogram analyses it could be concluded that the enzyme produced by B. subtilis had the highest proteolytic activity, while the commercial rennet had the highest milk-clotting activity. Observations of microstructures of SEM showed that the three-dimensional network for curd formed by commercial rennet was denser, firmer and more smooth. The milk-clotting activity, specific activity, purification ratio and recovery of the purified enzymes produced by both the tested organisms were also determined with ion exchange chromatography and gel filtration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.389-393
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• 2002

Among the bacterial strains isolated from chungkook-jang, Bacillus subtilis CH-1, Bacills circulans K-1 and Bacillus subtitis (natto) N-1, Bacillus subtitis CH-1 showed the highest productivity of biosufactant. A-medium was selected for the basal medium in the large scale production of biosurfactant, and modified to synthetic medium which containing 2% glucose, 0.3% soy peptone, and mineral salts. The surface tension was reduced to maximal value after 96 hr after fermentation, about the 43% of initial tension. Temperature and initial pH of medium was not critical factor for the biosurfactant production. The yield of crude biosurfactant was 6 g/L under the optimum condition.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.600-606
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• 2012

A Bacillus sp. that produces fibrinolytic enzyme was isolated from Cheonggukjang, a traditional Korean soybean-fermented food. According to 16S rRNA gene base sequencing, the bacillus was identified as a variety of Bacillus subtilis, and named Bacillus subtilis IDCC 9204. Fibrinolytic enzyme NK-IL9204 was stable up to $60^{\circ}C$ and within pH range of 5-10. Purified NK-IL9204 was detected through fibrin zymography. The molecular weight and isoelectric point of the enzyme were estimated to be 27.7 kDa and 6.7 by SDS-PAGE and 2D electrophoresis, respectively. Its amino acid sequence was similar to that of nattokinase (identities 99.5%) and different from that of nattokinase BPN (identities 86.4%). The plasma fibrinolytic activity of NK-IL9204 was measured by euglobulin clot lysis times (ECLT). The NK-IL9204 was orally administered to SD rats for 3 weeks (1,000 FU/rat/day). The ECLT was significantly shortened by supplementation of NK-IL9204.