Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Fermentation of Germinated- and Nongerminated-Yellow Soybean Chungkookjang Using Bacillus subtilis

Bacillus subtilis에 의한 발아 및 미발아 황태 청국장 발효

  • Lee, Na-Ri (College of Natural Resources and Life Science, Pusan National University) ;
  • Go, Tae-Hun (College of Natural Resources and Life Science, Pusan National University) ;
  • Park, Sung-Bo (College of Natural Resources and Life Science, Pusan National University) ;
  • Lee, Sang-Mee (College of Natural Resources and Life Science, Pusan National University) ;
  • Hwang, Dae-Youn (College of Natural Resources and Life Science, Pusan National University) ;
  • Kim, Dong-Seob (College of Natural Resources and Life Science, Pusan National University) ;
  • Park, Geun-Tae (Research and University-Industry Cooperation, Pusan National University) ;
  • Son, Hong-Joo (College of Natural Resources and Life Science, Pusan National University)
  • 이나리 (부산대학교 생명자원과학대학) ;
  • 고태훈 (부산대학교 생명자원과학대학) ;
  • 박성보 (부산대학교 생명자원과학대학) ;
  • 이상미 (부산대학교 생명자원과학대학) ;
  • 황대연 (부산대학교 생명자원과학대학) ;
  • 김동섭 (부산대학교 생명자원과학대학) ;
  • 박근태 (부산대학교 산학협력단) ;
  • 손홍주 (부산대학교 생명자원과학대학)
  • Received : 2012.11.28
  • Accepted : 2013.02.05
  • Published : 2013.06.28
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Abstract

In order to investigate changes in quality and enzyme activity during Chungkookjang fermentation, germinated- and nongerminated yellow soybeans were fermented by Bacillus subtilis and traditional methods. When the soybean was soaked for 6 h and then watered for 4 days with 2 h-interval at $25^{\circ}C$, the highest germination rate was obtained. The germinated soybeans had a higher total isoflavone ($988.4{\mu}g/g$) than that of the nongerminated soybeans ($859.5{\mu}g/g$). Amino type nitrogen contents, protease and amylase activities were higher in germinated soybean Chungkookjang, which was fermented with B. subtilis, than nongerminated soybean Chungkookjang, which was fermented with B. subtilis and traditional methods. Reducing sugar and amino type nitrogen contents, the number of viable cells and protease and amylase activities, were higher for Chungkookjang fermented with B. subtilis, than Chungkookjang fermented by traditional methods. ALP and SOD activities in the Chungkookjang diet group were considerably higher than in the control group. AST activity in the germinated soybean Chungkookjang diet group was higher than in the nongerminated soybean Chungkookjang diet group. In conclusion, it is suggested that Chungkookjang prepared with germinated soybeans using B. subtilis D7 could be practically used as a functional product.

Keywords

References

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