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The Antioxidant Effect of Cheonggukjang, Fermented Using the New Strain, Bacillus amyloliquefaciens NBF11-1
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 Title & Authors
The Antioxidant Effect of Cheonggukjang, Fermented Using the New Strain, Bacillus amyloliquefaciens NBF11-1
Kim, Han Soo; Yun, Hyun;
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 Abstract
This study aims to compare and analyze the antioxidant effect of Cheonggukjang`s traditional fermentation strain, Bacillus subtilis NG24 which was a control of the study, in order to see the biological activity effect of the new strain, Bacillus amyloliquefaciens NBF11-1 that was first found in the surface of the bamboo stem, but hasn`t been insufficiently researched. In the antioxidant activity experiment of the Cheonggukjang extract, the B.amyloliquefaciens NBF11-1 sample showed a significant increase in the total polyphenol extract content, compared to B.subtilis NG24(p
 Keywords
Antioxidant activity;Bamboo;B.subtilis;B.amyloliquefaciens;Cheonggukjang;
 Language
Korean
 Cited by
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