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Bioactive compounds of Cheonggukjang prepared by different soybean cultivars with Bacillus subtilis HJ18-9
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 4,  2015, pp.535-544
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.4.535
 Title & Authors
Bioactive compounds of Cheonggukjang prepared by different soybean cultivars with Bacillus subtilis HJ18-9
Song, Jin; Lee, Kyung-Ha; Choi, Hye-Sun; Hwang, Kyung-A;
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 Abstract
This study was conducted to investigate the changes of isoflavone composition (glycoside and bio-active aglycone) in Cheonggukjang and to evaluate its quality characteristics depending on different soybean cultivars (Daewon, Daepoong, Wooram, Hwangkeumol and Saedanback). The bioactivity of Cheonggukjang was enhanced during fermentation at for 48 h. Activities of -amylase, protease, and cellulase increased significantly after 48 h fermentation (p<0.05). In addition, amino-type nitrogen and reducing sugar contents in Cheonggukjang fermented with B. subtilis increased significantly after 48 h fermentation (p<0.05). Among the isoflavones, the content of -glucosides and acetyl-glucosides decreased, while aglycone content increased during fermentation. Especially, Cheonggukjang fermented with Daepoong cultivars showed the greatest increase in daidzein, genistein and glycitein contents. After 48 h fermentation, the contents of daidzein, genistein and glycitein in the Cheonggukjang fermented with Daepoong cultivars increased significantly up to , , and (p<0.05), respectively. Total aerobic and anaerobic cell counts increased with increase in fermentation time. Therefore, it would be beneficial for the food industry if components of Cheonggukjang could be separated and used to develop functional products.
 Keywords
soybean;Cheonggukjang;isoflavone;protease;
 Language
Korean
 Cited by
1.
Changes in Biological Qualities of Soy Grits Cheonggukjang by Fermentation with β-Glucosidase-Producing Bacillus Strains, Journal of the Korean Society of Food Science and Nutrition, 2016, 45, 5, 702  crossref(new windwow)
2.
Functional Components and Radical Scavenging Activity of Germinated Brown Rice according to Variety, The Korean Journal of Food And Nutrition, 2016, 29, 2, 145  crossref(new windwow)
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