• Microbiology and Biotechnology Letters
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• v.35 no.4
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• pp.304-309
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• 2007

Soybean is useful source of protein, especially in Asia. But soybean needs heat inactivation or fermentation process before consumption, since it contains the toxic lectin and various protease inhibitors. Therefore, production of soybean boiling-waste liquor (SBWL) as a byproduct is inevitable. In this study, the chemical composition of SBWL and the optimization of culture conditions for Bacillus pumilus JB-1, a selected strain for functional chungkuk-jang fermentation, using SBWL were investigated. The SBWL contains 88% water, 9.5% free sugar, 1.6% crude protein, 0.3% crude fat, 0.1% crude fiber and 2.1% ash, respectively. The contents of total polyphenol, total flavonoids and free amino acid in SBWL were 55%, 76%, and 30% of those of raw soybean, respectively. Culture conditions for B. pumilus JB-1 in SBWL were optimized. The 1/10-diluted, 0.1 % of $(NH_4)_2SO_4$ added SBWL without pH adjustment and carbon source addition was cultured at $37^{\circ}C$ for 48 h with agitation (120 rpm). The 0.5% of inoculation was enough. The large scale fermentation in 5-L jar fermentor showed that the SBWL is a good resource for production of chungkuk-jang starter and functional ingredients.

• Applied Biological Chemistry
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• v.41 no.3
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• pp.201-207
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• 1998

In order to evaluate the effects of addition of soybean boiling waste liquor (SBWL) and sugar and inoculation of the lactic acid bacteria and yeast starter culture in Korean traditional kanjang mash, three types of kanjang were prepared in a clay pot of 100 l volume and compared the characteristics of lactic acid fermentation. The mashing compositions of the types of kanjang were as follows: (1) control treatment mash was prepared with meju : 20% salt solution (1:4) and SBWL, (2) kanjang mash with 3.5% added sugar to the control type mash and (3) kanjang mash with 3.5% added sugar and inoculation of the lactic acid bacteria and yeast starter culture 35 days after mashing to the control type mash. (1), (2) and (3) of kanjang mash were found to be effective in increasing the lactic acid content and improving the organoleptic characteristics of kanjang. But the effect of yeast starter culture was not clear because osmophilic yeasts were inhibited by metabolite(acetic acid) produced by lactic acid bacteria. The lactic acid content of (1), (2) and (3) kanjang was 2.05, 2.38 and 2.91% respectively in 90 day-matured kanjang.