• 한국미생물·생명공학회지
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• 제44권3호
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• pp.303-310
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• 2016

In this study, doenjang samples were prepared with different types of salts (12%, w/w): purified salt (PS), 3-year aged solar salt (SS3), 1-year aged solar salt (SS1), and bamboo salt melted 3 times (BS). Whole-soybean mejus were fermented with starters consisting of 2 Bacillus strains, a yeast, and a fungus (starter doenjang), and control mejus were fermented with organisms present naturally in rice straw (non-starter doenjang). The whole-soybean mejus were dried, and then mixed with cooked soybeans and the respective salts. The doenjang samples were fermented for 13 weeks at 25℃. The protease (acid, neutral, and alkaline) activities, fibrinolytic activities, and antioxidant capacities of the samples were examined every week. BS doenjang showed the highest acid protease (6.46 ± 0.20 unit/g) and fibrinolytic activities (0.61 unit/ml). Among the starter doenjang samples, those made with SS and BS showed the highest total phenolic contents after 91 days of fermentation. For antioxidant activities, SS3 doenjang showed higher activities than the other doenjang samples, as evaluated by ABTS, DPPH, and FRAP assays. These results suggest that solar salt, especially aged for 3 years, is better than purified salt in terms of producing better functionalities of doenjang.

• 한국식품영양과학회지
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• 제42권12호
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• pp.1915-1923
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• 2013

된장 발효 시에 정제염, 천일염 및 죽염을 사용하여 된장을 8주간 $37^{\circ}C$에서 발효시키면서 발효의 특성 및 관능평가, 항산화, HT-29 암세포의 성장 억제효과와 apoptosis 및 염증관련 유전자 발현 정도를 측정하였다. 발효가 진행되면서 소금의 종류에 관계없이 pH는 전체적으로 감소하는 경향을 나타내었으며, 아미노태 질소는 증가하는 경향을 나타내었다. Protease와 ${\alpha}$-amylase 활성은 발효의 진행에 따라 증가하였다. 정제염으로 사용한 된장에서는 천일염과 죽염으로 제조한 된장보다 아미노태 질소 함량과 효소 활성에서 낮은 결과를 나타내었다. 관능평가를 실시한 결과 정제염 된장이 맛, 기호도에서 그 선호도가 가장 낮았으며, 죽염 된장 중에서 9회 죽염 된장의 관능평가가 맛, 기호성 등에서 가장 높은 점수를 획득하였다. DPPH radical 소거효과와 hydroxy radical 소거효과는 1.0 mg/mL에서 정제염 된장에서는 40%, 49%, 천일염 된장에서는 42%, 57%, 1회 죽염 된장은 42%, 64%, 3회 죽염 된장은 45%, 65%, 9회 죽염 된장이 47%, 69%의 소거효과를 나타내었다. HT-29 암세포 성장 억제효과는 모든 된장 처리군에서 암세포 성장 억제효과가 나타났으며, apoptosis 및 염증 관련 유전자의 발현정도를 분석 결과에서도 모든 된장군에서 iNOS, COX-2, Bcl-2 유전자 발현이 현저히 감소하고, Bax 유전자의 발현은 증가하여서 암 세포의 apoptosis 유도 활성 및 염증 억제를 시키는 것으로 나타났다. 정제염으로 제조한 된장, 천일염으로 제조한 된장, 죽염으로 제조한 된장의 순으로 apoptosis 유도 활성 및 염증 억제 효과가 높았다. 이상의 결과로 된장 제조 시에 정제염보다는 천일염이나 죽염을 이용하고, 특히 굽는 횟수가 증가한 죽염을 사용하여 된장을 발효시킨다면, 된장의 발효 우수성 및 기능성 증가를 갖는 된장 제조가 가능할 것으로 나타났다.

• Journal of Microbiology and Biotechnology
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• 제29권2호
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• pp.191-199
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• 2019

We inoculated different combinations of three starter candidates, Bacillus licheniformis, Staphylococcus succinus, and Tetragenococcus halophilus, into sterilized soybeans to predict their contributions to volatile compound production through soybean fermentation. Simultaneously, we added NaCl to soybean cultures to evaluate its effect on the volatile compounds profile. Cells in soybean cultures (1.5% NaCl) nearly reached their maximum growth in a day of incubation, while cell growth was delayed by increasing NaCl concentrations in soybean cultures. The dominance of B. licheniformis and S. succinus in the mixed cultures of three starter candidates switched to T. halophilus as the NaCl concentration increased from 1.5% to 14% (w/w). Seventeen volatile compounds were detected from the control and starter candidate-inoculated soybean cultures with and without the addition of NaCl. Principal component analysis of these volatile compounds concluded that B. licheniformis and S. succinus made major contributions to producing a specific volatile compound profile from soybean cultures where both species exhibited good growth. 3-Hydroxybutan-2-one, butane-2,3-diol, and 2,3,5,6-tetramethylpyrazine are specific odor notes for B. licheniformis, and 3-methylbutyl acetate and 2-phenylethanol are specific for S. succinus. Octan-3-one and 3-methylbutan-1-ol were shown to be decisive volatile compounds for determining the involvement of S. succinus in the soybean culture containing 7% NaCl. 3-Methylbutyl acetate and 3-methylbutan-1-ol were also produced by T. halophilus during soybean fermentation at an appropriate level of NaCl. Although S. succinus and T. halophilus exhibited growth on the soybean cultures containing 14% NaCl, species-specific volatile compounds determining the directionality of the volatile compounds profile were not produced.

• 한국축산식품학회지
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• 제43권5호
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• pp.877-888
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• 2023

We studied the proteolysis and conducted a sensory evaluation of fermented sausages using strains derived from Kimchi [Pediococcus pentosaceus-SMFM2021-GK1 (GK1); P. pentosaceus-SMFM2021-NK3 (NK3)], Doenjang [Debaryomyces hansenii-SMFM2021-D1 (D1)], and spontaneous fermented sausage [Penicillium nalgiovense-SMFM2021-S6 (S6)]. Fermented sausages were classified as commercial starter culture (CST), mixed with GK1, D1, and S6 (GKDS), and mixed with NK3, D1, and S6 (NKDS). The protein content and pH of GKDS and NKDS were significantly higher than those of CST on days 3 and 31, respectively (p<0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the NKDS had higher molecular weight proteins than the GKDS and CST. The myofibrillar protein solubility of the GKDS and NKDS was significantly higher than that of the CST on day 31 (p<0.05). The GKDS displayed significantly higher pepsin and trypsin digestion than the NKDS on day 31 (p<0.05). The hardness, chewiness, gumminess, and cohesiveness of the GKDS were not significantly different from those of the CST. The GKDS exhibited the highest values for flavor, tenderness, texture, and overall acceptability. According to this study, sausages fermented using lactic acid bacteria (GK1), yeast (D1), and mold (S6) derived from Korean fermented foods displayed high proteolysis and excellent sensory evaluation results.

• Preventive Nutrition and Food Science
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• 제8권1호
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• pp.54-60
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• 2003

To develop a functional chungkookjang; the anticancer effects of chungkookjangs prepared with different varieties of soybeans, starters, fermentation periods and seasoning additive ratios; were studied against AGS human gastric adenocarcinoma cells using the MTT assay, at different stages chungkookjang processing. The chungkookjang samples exerted different antiproliferative effects according to the variety of soybeans used. The chungkookjangs manufactured with soybean var. manrikong exhibited the highest cytotoxicity against AGS human cancer cells. The chungkookjangs fermented with rice straw and B. licheniformis strongly inhibited the growth of the AGS human cancer cells. All fermented chungkookjangs had a strong inhibitory effect on the growth of the cancer cells; however, the non-fermented soybean (chungkookjang) showed a low inhibition rate. The fermented chungkookjangs mixed with red pepper powder (RPP) and garlic exhibited strong antiproliferative effect against the cancer cells, and chungkookjang prepaved with 1.1 % RPP and 1.1 % garlic showed the highest cytotoxicity against the cancer cells. The functional chungkookjang fermented with soybean variety of manrikong and B. licheniformis for 3 days at 4$0^{\circ}C$ and then mixed with 7.9% salt, 1.l% RPP and 1.1% garlic, exhibited a higher antiproliferative effect than the chungkookjangs prepared by traditional or modified methods, according to the MTT assay. The functional chungkookjang exhibited a similar anticancer effect to the traditional doenjang. These results indicate that the fermentation period and the ratio of seasoning additives, as well as the variety of soybeans and starter cultures may affect the degree of the anticancer effect of chungkookjang.