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Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 4,  2015, pp.545-552
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.4.545
 Title & Authors
Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains
Lee, Kyung Ha; Kim, Eun Ju; Choi, Hye Sun; Park, Shin Young; Kim, Jae Hyun; Song, Jin;
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 Abstract
This study investigated the quality characteristics of popped rice Doenjang prepared with different Bacillus strains (Bacillus subtilis KACC 15935, and Bacillus subtilis HJ18-9). The changes in the enzyme activity (protease, cellulase, and -amylase), amino-type nitrogen and ammonia-type nitrogen contents, and the reducing sugar were investigated during the fermentation period. Enzymes such as protease, cellulase, and a-amylase plays an important role in the changes in composition of nutrients, and in flavor and taste of popped rice Doenjang. Protease activities of the popped rice deonjang fermented with different Bacillus strains (control, B. subtilis KACC 15935, and B. subtilis HJ18-9) was in the range of 171.77-185.97 unit/g at the beginning of fermentation, and there were no significant differences among the samples. On the other hand, the protease activity in popped rice Doenjang fermented with B. subtilis HJ18-9 increased significantly up to at the end of fermentation (p<0.05). Cellulase activity and a-amylase activity of popped rice Doenjang in HJ18-9 was higher than these of other samples. After 56 days of fermentation, amino-type nitrogen in popped rice deonjang fermented with control, B. subtilis KACC 15935, and B. subtilis HJ18-9 increased significantly up to , , , respectively (p<0.05). These results suggested that B. subtilis HJ18-9 was a suitable starter for the preparation of soybean paste.
 Keywords
soybean;popped rice;Doenjang;Bacillus subtilis;
 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.
Quality Changes in Doenjang upon Fermentation with Two Different Bacillus subtilis Strains, Journal of the East Asian Society of Dietary Life, 2016, 26, 2, 163  crossref(new windwow)
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