• Asian-Australasian Journal of Animal Sciences
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• v.27 no.5
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• pp.706-716
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• 2014

A new strategy of co-inoculating Bacillus subtilis MA139 with Streptococcus thermophilus and Saccharomyces cerevisiae was used to produce fermented soybean meal (FSBM). Three experiments were conducted to determine the concentration of digestible energy (DE) and metabolizable energy (ME) (Exp. 1), apparent ileal digestibility (AID) and standardized ileal digestibility (SID) of amino acids (AA) (Exp. 2), and feeding value (Exp. 3) of FSBM produced by this new strategy (NFSB) compared with soybean meal (SBM) and conventionally available FSBM (Suprotein). In Exp. 1, twenty-four barrows (initial body weight [BW] of $32.2{\pm}1.7kg$) were randomly allotted to 1 of 4 diets with 6 replicates per diet. A corn basal diet and 3 diets based on a mixture of corn and 1 of 3 soybean products listed above were formulated and the DE and ME contents were determined by the difference method. The results showed that there were no differences in DE and ME between SBM and either FSBM product (p>0.05). In Exp. 2, eight barrows (initial BW of $26.8{\pm}1.5kg$) were fitted with ileal T-cannulaes and used in a replicated $4{\times}4$ Latin square design. Three corn-starch-based diets were formulated using each of the 3 soybean products as the sole source of AA. A nitrogen-free diet was also formulated to measure endogenous losses of AA. The results showed that the SID of all AA except arginine and histidine was similar for NFSB and SBM (p>0.05), but Suprotein had greater (p<0.05) SID of most AA except lysine, aspartate, glycine and proline than NFSB. In Exp. 3, a total of 144 piglets (initial BW of $8.8{\pm}1.2$ kg) were blocked by weight and fed 1 of 4 diets including a control diet with 24% SBM as well as diets containing 6% and 12% NFSB or 12% Suprotein added at the expense of SBM. During d 15 to 28, replacing SBM with 6% NFSB significantly improved average daily gain (ADG) and average daily feed intake (ADFI) (p<0.05) for nursery piglets. During the overall experiment, ADG of piglets fed diets containing 6% NFSB was significantly greater (p<0.05) than that of piglets fed SBM. In conclusion, fermentation with the new strategy did not affect the energy content or the AID and the SID of AA in SBM. However, inclusion of 6% NFSB in diets fed to nursery piglets improved performance after weaning likely as a result of better nutritional status and reduced immunological challenge.

• Preventive Nutrition and Food Science
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• v.11 no.2
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• pp.127-132
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• 2006

Bacillus sp. strain K-l, which produces a strong fibrinolytic enzyme, was isolated from chongkukjang, a traditional Korean fermented soybean paste. The fibrinolytic enzyme was purified from chongkukjang base by using ammonium sulfate fractionation and chromatographic techniques. Purified enzyme, CK K-1 was demonstrated to be homogeneous by SDS-PAGE and isoelectric focusing electrophoresis, and has molecular mass of a 12.4 kDa and a pI of 8.0. The optimal reaction pH value and temperature were 8.0 and $40^{\circ}C$, respectively. Phenyl-methyl-sulfonyl-fluoride (PMSF; serine protease inhibitor), ethylene-diamine-tetra-acetic acid (EDTA; metallo protease inhibitor), copper ion, ferric ion and lead ion inhibited the enzyme activity. These results indicated that the fibrinolytic enzyme is a metallo-serine protease and different from nattokinase and chongkukjangkinase.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.3
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• pp.399-404
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• 2007

To elucidate the efficacy of different levels of microbial-fermented soy proteins (FSP) on piglet performance, a total of 240 weaned piglets ($L{\times}Y{\times}D$, $22{\pm}3$ d of age, $5.16{\pm}0.07$ kg initial BW) were allotted to 4 treatment diets comprising control, FSP-3%, FSP-6% and FSP-9%. The fermented soybean product named $Pepsoygen^{(R)}$ was utilized for the study. There were 15 pigs per pen and 4 pens per treatment. The control diet contained 15% soybean meal (SBM), and SBM for the treatment diets was replaced at 3, 6 and 9% with FSP, respectively. Experimental diets were fed from 0 to 14 d (phase-I) after weaning and then a common commercial diet was fed from 15 to 35 d (phase-II). There was a linear (p<0.05) increase in ADG and ADFI at both phases of measurement. The feed to gain ratio was also improved, showing a linear (p<0.01) trend as the level of supplementation increased. Except for phosphorus, the digestibility of all other nutrients was improved linearly (p<0.05) in the FSP added diets. However, villous height and crypt depth were not affected by dietary treatments. No special effect on intestinal morphology was noticed between FSP-added and control diets. In conclusion, the growth, digestibility of nutrients and morphological changes in weaned pigs fed FSP showed improved performance at higher levels of supplementation.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.734-739
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• 2007

This study was conducted to observe the quality characteristics of cheonggukjang fermented with new small-seed soybeans ('Agakong') according to the degree of germination of the raw soybeans. The sprouting rate was $8.6{\pm}5.6%$ after 12 hr of germination, but at 24 hr it increased rapidly to $85.4{\pm}4.7%$. We confirmed that the total isoflavone content immediately after soaking was 273.9 mg%, which was at least 3 times greater than for common soybeans; content increased at the start of germination, and increased to 338.4 mg% by 24 hr of germination, but then decreased. The quantity of viscous substance of the cheonggukjang increased in proportion to the degree of germination of the raw soybeans. The levels of amino acids in the cheonggukjang made from non-germinated soybeans, and soybeans germinated 48 hr, were 12.45 and 10.06%, respectively. The isoflavone levels in the cheonggukjang were determined by the degree of germination of the raw soybeans. There were no significant differences between the odor, sweet taste, savory taste, bitter taste, and overall acceptability of the cheonggukjang with different germination times of 0 to 36 hr.

• Journal of Microbiology and Biotechnology
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• v.27 no.5
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• pp.916-924
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• 2017

Eighty-five Enterococcus faecalis isolates collected from animals (40 isolates), meju (a Korean fermented soybean product; 27 isolates), humans (10 isolates), and various environmental samples (8 isolates) were subjected to multilocus sequence typing (MLST) to identify genetic differences between samples of different origins. MLST analysis resulted in 44 sequence types (STs), and the eBURST algorithm clustered the STs into 21 clonal complexes (CCs) and 17 singletons. The predominant STs, ST695 (21.1%, 18/85) and ST694 (9.4%, 8/85), were singletons, and only contained isolates originating from meju. None of the STs in the current study belonged to CC2 or CC9, which comprise clinical isolates with high levels of antibiotic resistance. The E. faecalis isolates showed the highest rates of resistance to tetracycline (32.9%), followed by erythromycin (9.4%) and vancomycin (2.4%). All isolates from meju were sensitive to these three antibiotics. Hence, MLST uncovered genetic diversity within E. faecalis, and clustering of the STs using eBURST revealed a correlation between the genotypes and origins of the isolates.

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.101-107
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• 1983

The four varieties of Korean soybeans were allowed to undergo natural fermentation for seven days at ambient temperature. The average pH of the product was 3.93 and titratable acidity was 1.94%. For all varieties of soybeans the content of riboflavin increased from 98 to $309.4{\mu}g/100g$ dry-matter, relative nutritive value from 78.66 to 94.59% and available lysine from 6.56 to 7.38 mg/gN, respectively. During fermentation, the activities of protease and lipase increased, while lipoxygenase and trypsin inhibitor activity decreased markedly. The capacity of water sorption of fermented soybean flour was increased with progress of proteolysis during fermentation. The cookie and noodle prepared with 20:80 mixture of fermented soybean flour and wheat flour were in the 'like' category, but it was desirable to neutralize the sour taste produced by fermentation. Among five kinds of products prepared from the fermented soybean flour pan cake was liked most by rural consumers.

• Microbiology and Biotechnology Letters
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• v.47 no.3
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• pp.359-363
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• 2019

Meju is a spontaneously fermented soybean product produced in Korea. We isolated the bacteria of the genera Bacillus, Enterococcus, and Staphylococcus from 12 meju samples collected from five regions of Korea using selective media, and we identified them based on the sequence analysis of 16S ribosomal RNA and gmk (guanylate kinase) genes. Bacillus and Enterococcus strains were identified from all samples and the numbers of Bacillus strains in the 11 samples were >15% of the total cell number. Therefore, the genus Bacillus was confirmed as the predominant bacterial group of meju. Staphylococcus strains were identified from six samples. The identified 151 Bacillus isolates predominated in the following order: B. velezensis, B. sonorensis, B. subtilis, and B. licheniformis. Among the 165 Enterococcus isolates, 163 strains were identified as E. faecium. Eighty-two Staphylococcus isolates were classified into six species of coagulase-negative Staphylococcus group and S. xylosus was the predominant species.

• Preventive Nutrition and Food Science
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• v.16 no.1
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• pp.55-61
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• 2011

A survey aiming to find out the chemical and textural properties of commercial fermented soy bean curd called sufu was conducted. Sixteen brands of plain sufu produced in the Northern or the Southern part of China were collected and examined for their crude protein, crude fat, texture profiles, free amino acids, and free fatty acid contents. Twenty-one free amino acids were extracted and derivatized using a commercial kit followed by separation and analyzed by the gas chromatography-mass spectrometry (GC-MS). Similarly, ten free fatty acids were extracted using alumina, eluted, separated and analyzed. The content ranges of crude fat and protein were 22~36% and 31~38%, respectively. In texture profile analysis, ranges of the texture parameters were 131~493 g (hardness), 0.4~0.5 (cohesiveness), -137 to -50 gs (adhesiveness), 0.6~1 (springiness), 47~220 g (gumminess) and 32~177 g (chewiness). Twenty-one different free amino acids, especially alanine, glycine, $\alpha$-aminobutyric acid, valine, leucine, allo-isoleucine, aspartic acid, glutamic acid and lysine in large amount, as well as ten fatty acids in total, notably linoleic acid (9-octadecanoic acid), oleic acid (9,12-octadecadienoic acid), linolenic acid (9,12,15-octadecadienoic acid), hexadecanoic acid and octadecanoic acid were found. This information provides important quality reference ranges for product developers and manufacturers to optimize and produce the plain sufu.

• Natural Product Sciences
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• v.23 no.1
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• pp.61-68
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• 2017

This study was performed to investigate the ameliorating effects of steamed soybeans (SS) and fermented SS (FSS) on lipid metabolism in high-fat diet-induced obese mice. ICR mice were divided into four groups and given the following different diets: normal diet (ND), high-fat diet (HFD), HFD with 1% SS (HFD + SS), and HFD with 1% FSS (HFD + FSS). After 14 weeks, the body weight gain was higher in the HFD group compared with the ND group but lower in the HFD + FSS group compared with the HFD group. Plasma levels of triglyceride (TG), total cholesterol (TC), low density lipoprotein-cholesterol, aspartate aminotransferase (AST), and alanine aminotransferase (ALT) were significantly higher in the HFD group compared to the ND group, but lower in the HFD + SS and HFD + FSS groups compared with the HFD group. In addition, leptin concentration in plasma was lower in the groups fed HFD + SS and HFD + FSS compared with the HFD group. The accumulation of hepatic TG and TC was significantly inhibited in the HFD + SS and HFD + FSS groups. Furthermore, SS and FSS attenuated lipid peroxidation and nitric oxide formation in the liver induced by the high-fat diet. These results suggest that soybeans, especially FSS, may be useful in preventing obesity-induced abnormalities in lipid metabolism.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1253-1257
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• 2017

The general characteristics, anti-mutagenicity, and in vitro anti-cancer effects of Chungkukjang, Shuidouchi, and Natto were studied. Representative brands of the three types of soybean-based short-term-fermented foods were chosen and evaluated. Chungkukjang showed the highest amino and ammonia type nitrogen contents, although Natto exhibited lower levels, and Shuidouchi showed the lowest pH and high acidity. Anti-mutagenicity was assessed by the Ames test and in vitro anti-cancer effects were assessed in HT-29 human colon cancer cells. Chungkukjang exhibited the highest anti-mutagenicity and anti-cancer effects. Based on these results, Chungkukjang showed the best functional effects, and Shuidouchi showed better functional effects than Natto. Even if such efficacies depend on raw materials and processing methods, our comparison of three types of foods from representative brands shows that Chungkukjang was the best soybean-derived product in terms of overall quality, followed by Shuidouchi and Natto. These results might be due to differences in duration of fermentation, processing method, and quality of raw materials, but further research on the basis of ethnic culture and administration method of each nation should follow.