• Food Science and Biotechnology
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• v.15 no.2
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• pp.214-219
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• 2006

A bacterial strain, initially identified as B1-3, was isolated from cheonggukjang, a traditional Korean dish made from fermented soybeans. Using the Biolog system and 16S rRNA sequence analysis, we identified B1-3 as Bacillus mojavensis. We manufactured a quickly fermented soybean (QFS) food product using the B. mojavensis, and guided by their 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging ability. We isolated substances with antioxidative activity from it. Using mass spectrometry (MS) and nuclear magnetic resonance (NMR) techniques, we isolated 4 compounds from the ethyl acetate (EtOAc)-soluble neutral fraction of methyl alcohol (MeOH) extracts of the QFS food product (genistein, daidzein, 3R,4R-3-methyl-3,4-dihydroxy-2-pentanone, and 3S,4R-3-methyl-3,4-dihydroxy-2-pentanone) and 3 compounds from its acidic fraction (4-hydroxyphenylacetic acid, genistin, and daidzein). Two compounds from the neutral fraction (3R,4R-3-methyl-3,4-dihydroxy-2-pentanone and 3S,4R-3-methyl-3,4-dihydroxy-2-pentanone) were not detected in nonfermented soybeans (NFS) or in the filtrate of the LB broth used to culture B. mojavensis. However, they were detected in the filtrate of the same broth when it contained 2% glucose. These results suggest that these 2 compounds were derived from glucose (or other saccharides) in the soybean during fermentation. One compound that was found in the acidic fraction (4-hydroxyphenylacetic acid) was readily detected in NFS, but not in the culture broth. This suggests that 4-hydroxyphenylacetic acid was derived from NFS. We concluded that the antioxidative activity of cheonggukjang is a result of the interactions between soybean components and the microorganisms used in the fermentation of cheonggukjang.

• Asian-Australasian Journal of Animal Sciences
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• v.7 no.2
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• pp.265-271
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• 1994

The effect of soybean meal and barley supplementation of the utilization of rice straw was investigated. Balance trials were conducted with three Japanese Corriedale wethers fed rice straw supplemented with soybean meal and barley at three different levels of protein: low (40 g CP/d, LCP), medium (67 g/d, MCP) and high (94 g/d, HCP). In addition, all the supplements were formulated to contain the same amount of TDN (275 g/d). Voluntary intake of rice straw was not affected by any supplementation, while digestibility of organic matter in sheep given HCO diet was significantly higher (p<0.05) than those on LCP diet. Crude protein, neutral detergent fiber (NDF) and acid detergent fiber (ADF) digestibilities of MCP and HCP diets were significantly improved (p<0.05) over the LCP diet. Average daily gain of the animals under MCP and HCP diets were significantly higher (p<0.05) than those under LCP diet. Differences of rumen pH among the treatments were not significant, while concentration of rumen $NH_3-N$ was significantly higher (p<0.05) for HCP diet than for LCP and MCP diets. Total volatile fatty acids ($VFA_s$) and blood urea nitrogen (BUN) concentrations were significantly higher (p<0.05) in sheep fed MCP and HCP diets than those fed LCP diet, while plasma total protein concentration was not affected by any supplementation. Sheep fed MCP diet had a higher nitrogen retention than those fed LCP and HCP diets. It was concluded that rice straw was utilized better by sheep when SBM and barley were supplemented at the medium level of protein.

• 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.

• The Korean Journal of Mycology
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• v.19 no.2
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• pp.148-155
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• 1991

Fungal ochratoxin A wes extracted and measured from the Korean traditional and fermented soybean foodstuffs (12 samples of Maeju, 28 samples of Dwangjang and 28 samples of Kangjang) collected from the whole nation wide regions. The various fungi were isolated from the foodstuffs and they were also examined whether the isolates produce ochratoxin A (OA) under the artificial conditions or not. Determinations of OA produced by the fungi were done with the antibody-attached CIA method, which was accurate or sensitive at the range of 20 pg per sample with a ninty percent recovery. Out of the 222 fungal isolates, 39 isolates produced the OA under the artificial conditions, and were identified as species of Aspergillus, Penicillium, Paecilom­yces or other genera. The OA detected in all soybean foodstuffs was presumed to be originated from the first fermentation step of maeju.

• Preventive Nutrition and Food Science
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• v.8 no.1
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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.

• Microbiology and Biotechnology Letters
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• v.42 no.2
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• pp.184-189
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• 2014

Yeast strains demonstrating fibrinolytic activity were isolated from traditional fermented soybean in Gangwon province, Korea. The AFY-1 strain isolated from fermented soybean paste showed the highest fibrinolytic activity (3.5 U/mg protein) corresponding to a 1.75 fold higher fibrinolytic activity compared with the plasmin (2.0 U/mg protein). The optimum temperature for the growth of AFY-1 strain was $32^{\circ}C$. Analysis of 18S rRNA gene sequence and carbon source utilization pattern indicated that the AFY-1 strain shares the highest homology (99%) with Saccharomycetales sp.

• Journal of Dairy Science and Biotechnology
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• v.41 no.3
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• pp.113-125
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• 2023

In this study, we explored the synergistic effects of whey protein concentrate (WPC) and soybean protein components after fermentation with lactic acid bacteria isolated from kimchi, and identified several peptides with desirable physiological functions, proteolysis, and immune effects. Antioxidant activity was determined using 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid, 1,1-diphenyl-2-picrylhydrazyl, ferric-reducing antioxidant power, and hydroxyl radical scavenging assays, followed by cross-validation of the four antioxidant activities. These assays revealed that samples with a 8:2 and 9:1 whey to soy ratio possessed higher antioxidant activity than the control samples. Antibacterial potency testing revealed high antibacterial activity in the 9:1 and 8:2 samples. Cytotoxicity testing of samples using 3-(4, 5-dimethyl thiazol-2-yl)-2, 5-diphenyl tetrazolium bromide revealed that only the 10:0, 1:9, and 0:10 samples had <80% viable cells, indicating no significant cytotoxicity. Nitric oxide (NO) assays revealed that NO expression was reduced in 8:2, 5:5, and 0:10 protein ratio fermentations, indicating low inflammatory reaction stimulatory potential. Cytokine expression was confirmed using an enzyme-linked immunosorbent assay kit. The 8:2 sample had the lowest inflammatory cytokine (interleukin [IL]-1α, IL-6, and tumor necrosis factor-α) levels compared with the lipopolysaccharide-treated group. Amino acid profiling of the 8:2 sample identified 17 amino acids. These results suggest that inoculating and fermenting Lactobacillus plantarum DK203 and Lactobacillus paracasei DK209 with an 8:2 mixture of WPC and soybean protein releases bioactive peptides with excellent anti-inflammatory and antioxidant properties, making them suitable for functional food development.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.321-327
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• 2000

Puchu (Allium odorum L.) Kimchi was prepared in 5 different conditions and the color(chlorophyll and carotenoids) and textural properties were measured during fermentation up to 43 days at 10$^{\circ}C$. The 5 preparation conditions which varied depending upon the sub-ingredients were as follows: to add salt (treatment A), soybean sauce(treatment B), soybean sauce and perilla seed powder (treatment C), anchovy sauce(treatment D), and anchovy sauce and glutinous rice paste(treatment E). Residual contents of chlorophyll and carotenoid decreased with the lapse of fermentation time, especially in treatments D and E. Value“a”indicating the degree of greenness in Hunter's color value decreased with the lapse of fermentation time, especially in treatment E. The contents of total soluble pectin and total soluble solid increased during fermentation.

• The Korean Journal of Mycology
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• v.23 no.2 s.73
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• pp.161-175
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• 1995

Meju is a raw material used to make Korean soy sauce (Kanjang) and soybean paste (Doenjang), both of them rich in plant protein. The twenty-nine fungal and a bacterial species were identified from twenty-three traditionally homemade meju cakes. Out of them, only a few species were found to be involved in the actual fermentation process of meju; The other species were contaminants during the improper subprocesses of meju fermentation. The fungal floral successions were observed to be related to two physical and biochemical changes of meju cakes during meju fermentation: drying and heat releasing processes. The zygomycetous fungi were first observed to exist mainly during the first stage. Scopulariopsis brevicaulis was observed to grow on the surface of meju cakes and then to coexist with Bacillus megatrium in the inner part of meju cakes during the second stage. Based on the biochemical tests, the proteases secreted by the different microorganisms were involved in the degradation of soybean proteins with a mutual relationship. Also, zygomycetous fungi were speculated to be important microorganisms for inducing the second stage in the traditional Korean homemade meju.

• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.103-108
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• 2022

This study investigated the strains and fermentation characteristics of used to ferment a mixture of rice and soybeans to manufacture low-salt doenjang for flavoring. The soybean and rice mixture was fermented using three selected strains of Aapergillus oryzae and Bacillus sp. The changes in quality of the fermented products were found to be dependent on the aging period. Therefore, the strain and a suitable aging period were seleted based on the increases in AN, total sugar, and reducing sugar. The fermented products were prepared and mixed, using the selected or commercially available strains (the sample and control, respectively), to create low-salt doenjang. Following this, their characteristics were compared. The sample had a higher content of taste-related ingredients(free amino acid, nucleic acid-related substances) than the control. Using the selected strain to ferment a rice and soybean mixture will thus be expected to enhance the flavor of industrially produced seasoned doenjang.