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Fermentation Characteristics of Chungkookjang Prepared Using Different Soybean
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 Title & Authors
Fermentation Characteristics of Chungkookjang Prepared Using Different Soybean
Lee, Na-Ri; Lee, Sang-Mee; Go, Tae-Hun; Jeong, Seong-Yun; Hong, Chang-Oh; Kim, Keun-Ki; Park, Hyean-Cheal; Lee, Sang-Mong; Kim, Young-Gyun; Son, Hong-Joo;
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 Abstract
This study was carried out to investigate changes of protease and amylase activities and nitrogen content in Chungkookjang prepared by Bacillus subtilis S8 and different soybean. Amino-type nitrogen and ammonia-type nitrogen contents increased with an increase in fermentation time and was the highest in black soybean Chungkookjang. The number of viable cells increased up to 24 h of fermentation at all temperatures tested; especially, their levels were the highest at . Protease activity was the highest in black soybean Chungkookjang. -amylase activity increased significantly up to 6 h of fermentation at and and then maintained constantly. It also increased up to 30-36 h of fermentation at and then decreased. -amylase activity was the highest in black soybean Chungkookjang at and and in yellow soybean Chungkookjang at . Production pattern of reducing sugar was similar to that of -amylase. Amino-type nitrogen, viable cell number and reducing sugar content and -amylase activity was the highest in Chungkookjang fermented at . Considering amino-type and ammonia-type nitrogen contents, Chungkookjang fermentation using yellow soybean was favorable. However, the fermentation using black soybean was favorable, considering protease and amylase activities and reducing sugar content.
 Keywords
Bacillus subtilis;Chungkookjang;Fermentation;Soybean cultivar;
 Language
Korean
 Cited by
1.
Bacillus cereus가 선택적으로 제거된 볏짚유래 스타터를 이용한 청국장의 제조 및 품질특성,이은실;송예지;김광표;임은정;정도연;조성호;

한국식품위생안전성학회지, 2015. vol.30. 1, pp.65-73 crossref(new window)
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