• 한국환경농학회지
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• 제35권1호
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• pp.62-71
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• 2016

BACKGROUND: Soybeans are the rich sources of isoflavones. To date, the changes of isoflavone contents in various black soybeans cheonggukjang during fermentation by Bacillus subtilis CSY191 has not been investigated.METHODS AND RESULTS: This study investigated the changes of total phenolic and isoflavone contents and antioxidant effects during cheonggukjang fermentation made with four black soybean (BS) cultivars including Cheongja, Cheongja#3, Geomjeong#5, and Ilpumgeomjeong with a potential probiotic Bacillus subtilis CSY191. The total phenolic contents, isoflavone-malonylglycoside and -aglycone contents, and antioxidant activity were increased in cheonggukjang at 48 h fermentation, while the content of isoflavone-glycosides was decreased during cheonggukjang fermentation. In particular, the Cheongja#3 soybean fermented at 37℃ for 48 h displayed the highest antioxidant activities, compared to those of the other BS cultivars tested. Also, the highest levels of total phenolic, daidzein, glycitein, and genistein were present at concentrations of 17.28 mg/g, 283.7 g/g, 39.9 g/g, and 13.2 g/g at the end of Cheongja#3 soybean fermentation.CONCLUSION: The results from this study suggested that the enhanced antioxidant activity of cheonggukjang of BS might be related to increased levels of total phenolic, isoflavon-aglycone, and malonyl-glycoside contents achieved during fermentation. Furthermore, fermented Cheongja#3 soybean showed the highest levels of enhanced antioxidant activities than the other BS cultivars.

• 한국식품저장유통학회지
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• 제8권4호
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• pp.449-455
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• 2001

키위와 무를 첨가하여 42$^{\circ}C$에서 72시간동안 발효시킨 검정콩 청국장의 pH, 총산, 환원당, 질소화합물 및 무기질 함량을 조사하였다. 검정콩 청국장의 발효중 pH는 증가하였고, 총산은 감소하였으며, 키위를 첨가한 검정콩 청국장을 제외한 시료구 모두 24시간 이후로 급격한 변화를 나타내었다. 환원당은 24시간을 전후하여 증가하다가 감소하였고, 검정콩 청국장은 가장 함량이 많았으며, 나머지 청국장은 비슷하였다. 아미노태 질소는 발효 24시간 이후부터 급격히 증가하였으며, 키위와 무를 첨가하므로 검정콩 단백질의 분해율을 증진시켜 대두 청국장과 비슷한 함량을 나타내었다. 암모니아태 질소는 72시간 이상 발효할 때에는 검정콩 청국장이 대두 청국장에 비하여 적은 함량을 나타내었다. 무기질은 K가 가장 많았고, 다음으로 P > Mg > Ca순으로 많았으며, 대체로 검정콩 청국장류가 대두 청국장보다 비슷하거나 약간 많았다.

• Asian-Australasian Journal of Animal Sciences
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• 제21권2호
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• pp.204-213
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• 2008

Four ruminally cannulated Holstein cows averaging 43 days in milk (DIM) were used in a $4{\times}4$ Latin square to determine the effect of feeding extruded soybean, ground canola seed and whole cottonseed on ruminal fermentation and milk fatty acid profile. One hundred and twenty lactating Holstein cows, 58 (${\pm}31$) DIM, were assigned to four treatments in a completely randomized block design to study the effects of the three types of oilseeds on production parameters and milk fatty acid profile. The four diets were a control diet (CON) and three diets in which 10% extruded soybean (ESB), 5% ground canola seed (GCS) and 10% whole cottonseed (WCS) were included, respectively. Diets consisted of concentrate mix, corn silage and Chinese wild rye and were balanced to similar concentrations of CP, NDF and ADF. Ruminal fermentation results showed that ruminal fermentation parameters, dry matter intake and milk yield were not significantly affected by treatments. However, compared with the control, feeding cows with the three oilseed diets reduced C14:0 and C16:0 and elevated C18:0 and C18:1 concentrations in milk, and feeding ESB increased C18:2 and cis9, trans11 conjugated linoleic acid (CLA). Production results showed that feeding ESB tended to increase actual milk yield (30.85 kg/d vs. 29.29 kg/d) and significantly decreased milk fat percentage (3.53% vs. 4.06%) compared with CON. Milk protein (3.41%) and solid non-fat (13.27%) from cows fed WCS were significantly higher than from cows fed CON (3.24% and 12.63%, respectively). Milk urea N concentrations from cows fed the ESB (164.12 mg/L) and GCS (169.91 mg/L) were higher than cows fed CON (132.31 mg/L). However, intake of DM, 4% fat corrected milk, energy corrected milk, milk fat and protein yields, milk lactose percentage and yield, somatic cell count and body condition score were not affected by different treatments. The proportion of medium-chain fatty acid with 14 to 16 C units in milk was greatly decreased in cows fed ESB, GCS and WCS. Feeding ESB increased the concentration in milk of C18:1, C18:2, C18:3 and cis9, trans11-CLA content by 16.67%, 37.36%, 95.24%, 72.22%, respectively, feeding GCS improved C18:0 and C18:1 by 17.41% and 33.28%, respectively, and feeding WCS increased C18:0 by 31.01% compared with feeding CON. Both ruminal fermentation and production trial results indicated that supplementation of extruded soybean, ground canola seed and whole cottonseed could elevate the desirable poly- and monounsaturated fatty acid and decrease the medium chain fatty acid and saturated fatty acid content of milk fat without negative effects on ruminal fermentation and lactation performance.

• 한국식품과학회지
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• 제43권3호
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• pp.361-368
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• 2011

발아 대두 및 발아 검정콩의 첨가에 따른 된장의 품질 특성에 미치는 영향을 알아보기 위하여 발아 대두 및 발아 대두와 발아 검정콩을 7:3의 비율로 혼합하여 만든 메주를 이용하여 된장을 제조하였다. 대조구로는 발아하지 않은 대두로 발효한 메주를 이용하여 대두된장을 제조하여, $25^{\circ}C$에서 90일간 발효시켰다. 된장의 수분, pH, 염도와 같은 이화학적 특성은 모든 처리구에서 발효기간에 따라 유사한 경향으로 변화하여, 발효 90일 각각 $53.78{\pm}0.22-57.99{\pm}0.11%$, $6.01{\pm}0.01-6.72{\pm}0.01$, 그리고 $14.17{\pm}0.06-15.03{\pm}0.21%$를 나타내었다. 아미노태 질소 및 아미노산 함량은 발아검정콩된장에서 발효 90일 각각 $1256.21{\pm}1.86$, 994.46 mg%로 유의적인 차이(p<0.05)를 보이며 높게 나타났다. 발효 90일된 된장의 관능평가를 실시한 결과 발아대두된장에서 색과 맛 등의 항목에서 기호도가 높게 평가되었으며, 전반적 기호도에서 대두된장에 비하여 발아대두된장 및 발아검정콩된장의 관능적 특성이 우수한 것을 확인하였다. 연구결과로부터 발아 대두 및 검정콩을 첨가하여 제조한 된장은 발아하지 않은 대두를 이용하여 제조한 된장과 이화학 및 효소화학적 특성에는 차이가 없으나 아미노태 질소 및 아미노산 함량이 높고 관능적 특성이 우수한 된장을 제조할 수 있을 것으로 생각된다.

• Journal of Microbiology and Biotechnology
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• 제25권8호
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• pp.1315-1320
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• 2015

To enhance the γ-aminobutyric acid (GABA) content, the optimized fermentation of soybean with added sea tangle extract was evaluated at 30℃ and pH 5.0. The medium was first inoculated with Aspergillus oryzae strain FMB S46471 and fermented for 3 days, followed by the subsequent inoculation with Lactobacillus brevis GABA 100. After fermentation for 7 days, the fermented soybean showed approximately 1.9 g/kg GABA and exhibited higher ACE inhibitory activity than the traditional soybean product. Furthermore, several peptides in the fraction containing the highest ACE inhibitory activity were identified. The novel fermented soybean enriched with GABA and ACE inhibitory components has great pharmaceutical and functional food values.

• 한국미생물·생명공학회지
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• 제11권3호
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• pp.241-248
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• 1983

본 실험은 대두콩 대신 루우핀콩으로 메주를 제조하여 숙성시키면서 숙성기간 중에 일어나는 성분 변화를 측정함과 동시에 대두콩으로 제조한 메주와 그 발효 특성을 비교하였다. 완전히 익은 콩에 Asp. oryzae를 접종하여 개량식 메주를 제조하였고, 건조된 메주는 소금물에 담궈 4주동안 숙성시켜 간장과 된장을 제조하였다. 일반적으로 숙성 기간중 단백질 분해효소와 전분 분해효소의 활성은 대두콩 메주에서보다는 루우핀콩 메주에서 더 높았으며, 단백질 분해효소의 활성에서의 증가는 발효된 된장과 간장의 $\alpha$-아미노태 질소 함량의 증가와 직접적인 상관관계를 나타내었으며 숙성 중 간장의 색깔이 진한 갈색으로 되는 정도는 대두콩 메주와 비교할때, 루우핀콩 메주에서 더 빨랐다. 또한 이렇게 발효된 간장과 된장에 대해 관능검사한 결과 루우핀콩 된장은 전반적인 품질면에서 대두콩으로 제조한 된장에 비해 떨어졌으나 루우핀콩 간장은 전반적인 품질면에서 만족할 수 있었다.

• 대한본초학회지
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• 제30권5호
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• pp.59-65
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• 2015

Objectives : Fermentation of herbs has been known to be helpful in improving the immune systems and protecting body against disease. The present study was conducted to evaluate anti-inflammatory effects of the fermentation extracts (FE) consisting of soybean, red ginseng andCitrus UnshiuPeel in lipopolysaccharide (LPS)-activated Raw264.7 cells.Methods : FE were prepared by the fermentation withBacillus Subtilisand then by extraction with ethanol (95%; prepared by the fermentation process). Cell viability was measured by MTT assay. Nitric oxide (NO) production was measured in culture media by Griess assay. The expression of nuclear factor (NF)-κB and inhibitory kappa B alpha (IκBα) was determined by Western blot.Results : LPS-induced production of NO and PGE₂was dose-dependently decreased by the treatment of FE in Raw264.7 cells. These suppressive effects of FE on NO and PGE₂production were related to the inhibition of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) expression. FE inhibited LPS-induced production of pro-inflammatory cytokines, TNF-α, IL-6, and IL-1βin a dose-dependent manner. Furthermore, FE inhibited the NF-κB signaling pathway through the prevention of LPS-induced degradation of IκBαin cytosol and the nuclear translocation of NF-κB.Conclusions : These findings suggest that FE could have anti-inflammatory effects on LPS-induced inflammatory responses in macrophages.

• 산업식품공학
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• 제14권2호
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• pp.153-158
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• 2010

저염 된장 제조를 위하여 염농도 8-14%로 달리하여 제조한 된장을 20$^{\circ}C$에서 16주 동안 발효하여 이화학적 특성의 변화를 조사하였다. 된장의 pH는 발효기간에 따라 전반적으로 감소하였고, 발효 4주 후부터 염농도 8%와 10%의 저염 된장이 염농도 12%와 14%인 고염 된장에 비하여 낮은 pH를 보였다. 적정산도는 제조 직후 1주간 급격히 높아진 후 발효기간이 경과함에 따라 완만히 증가하는 경향을 보였으며, 염함량이 높은 된장일수록 낮은 값을 보였다. 단백질 함량은 염농도에 관계없이 발효기간에 따른 변화없이 일정한 수준을 유지하였다. 아미노태 질소 함량은 발효기간에 따라 지속적으로 증가하는 경향을 보였으며, 저염 된장에서 높은 값을 보였다. 휘발성 염기질소는 발효 중반까지 일정한 수준으로 유지되다가 발효 후기에 급격히 증가하였으며, 염농도가 낮을수록 높은 경향을 보였다. 환원당은 발효 중기에 증가하다가 발효 후기에는 감소하였다. 염 함량을 달리하여 제조한 된장의 적정 발효기간은 염농도 8%에서 2-11주, 10%에서 3-12주, 12%에서 6-14주, 14%에서 9-15주로 염 함량에 따라 길어졌다. 된장의 관능적 품질은 낮은 염농도에서 단기간 발효한 된장이 높은 염농도로 장기간 발효한 된장에 비하여 우수하였다.

• 한국식품영양학회지
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• 제36권5호
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• pp.415-424
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• 2023

This study investigated the nutritional characteristics of before and after fermentation of domestic soybean (Glycine max L.) by Rhizopus oligosporus. The soybean storage proteins, β-conglycinin (11S globulin) and glycinin (7S globulin), were the most abundant in Seonyu (SY) and Danbaegkong (DBK), with concentrations of 253.4 mg/g and 193.0 mg/g, respectively. For 11S/7S related to sulfur-containing amino acid, DBK had a value of 0.95, making it the most excellent nutritionally among all the cultivars. The free amino acid content significantly increased from 0.04~10.45 mg/g before fermentation to 1.37~16.95 mg/g after fermentation, and the essential amino acid composition increased, confirming an improvement in protein quality after fermentation. Phytic acid, known as a nutritional inhibitor of soybeans, decreased from 1.66~2.13 g/100 g before fermentation to 0.90~1.58 g/100 g after fermentation, suggesting that mineral absorption inhibition was alleviated. In addition, the trypsin inhibitor content is suppressed by 76.20% to 81.25% after fermentation, which is expected to improve protein utilization in the body. This study confirmed some properties of fermented products by Rhizopus oligosporus using domestic soybeans, and these results are presented to serve as the basic data for establishing new uses of Korean soybean cultivars.

• 한국식품영양학회지
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• 제33권4호
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• pp.381-389
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• 2020

The purpose of this study was to evaluate the appearance, physicochemical, physical, and fermentation properties of the fermented soybean produced by manufacturing with inoculation the different types of microbial strains. The strains were inoculated by the NSI (natural strains inoculation), and the SSI (selective strain inoculation) were treatments. The appearance showed differences in color, viscous substance, and hardness depending on strains inoculation and fermentation duration. The pH, and total acidity were 6.40~7.26%, and 0.10~0.39% respectively with differences depending on the samples. The moisture content as the fermentation duration increased, the NSI (56.03~57.66%) decreased and the SSI (56.71~58.63%) increased. The physical characteristics of the hardness increased as the fermentation duration increased for the NSI and the SSI decreased. The color values for the L, a, and b values were 47.64~58.56, 7.15~9.08, and 12.41~17.30, respectively. The α-amylase and protease activities of the SSI were the highest among all treatments. The total viable cell counts of the fermented soybean products by strains were 5.02 to 9.77 log CFU/g, and SSI (fermentation, 48 hours) was the highest. The amino-type nitrogen contents of all samples were 301.62~746.97 mg% and the SSI showed the highest content. The amino acid had the highest glutamic acid content.