Characteristics of Flavor and Functionality of Bacillus subtilis K-20 Chunggukjang

Bacillus subtilis K-20에 의한 청국장의 향미성분 및 기능성식품에 관한 연구

  • Published : 2003.06.01

Abstract

Bacillus subtilis K-20 chunggukjang is widely used in making soy sauces and bean pastes which are Korean traditional fermented foods. Bacillus subtilis K-20 chunggukjang was cultured, and fermented at $40^{\circ}C$ and 90% humidity for 96 hr after homogenizing with garlic, garlic and onion, and garlic, onion, and ginger. As a result, a product with pizza flavor and taste was obtained from Bacillus subtilis K-20. This product could be used as a functional food to promote immunity.

Keywords

Bacillus subtilis K-20;chunggukjang;regular onion;flavor determination

References

  1. Esmon, C.T. The regulation of natural anticoagulant parthway. Science 235: 1348 (1987) https://doi.org/10.1126/science.3029867
  2. Sumi, H., Hamada, H., Nakanishi, K. and Hiratani, H. Enhancement of the fibrinolytic activity in plasma by oral administration of nattokinase. Acta Aematologoca 84: 139 (1990) https://doi.org/10.1159/000205051
  3. Sumi, H., Tsushima, H. and Muraki, H. A novel fibrinolytic activity (nattokinase) in the vegetable cheese natto; A typical and popular soybean food in the Japan diet, Experientia. 43: 1110 (1987) https://doi.org/10.1007/BF01956052
  4. Joo, H.K. Studies on the manufacturing of. Korean J. Food Sci. Technol. 1: 64-67 (1971)
  5. Kim, W.K., Choi, K.H., Kim, Y.T. Park, H.H., Choi, J.Y., Lee, Y.S., Oh, H.I. Kwon, I.B. and Lee, S.Y. Purification and characterization of fibrinolytic enzyme produced from Bacillus sp. strains CK 11-4 screened from chungkookjang. Appl. Environ Microbiol. 62: 2482-2488 (1996)
  6. Allagheny, N., Obanu, Z.A., Campbell-platt, G. and Owens, J.D. Control of ammonia formation durinfg, Bacillus subtilis fermentation oflegumes. Int. J. Food Microbiol. 29: 321-333 (1996) https://doi.org/10.1016/0168-1605(95)00069-0
  7. Choi, S.H. and Ji, Y.A. Changes in flavor of chungkookjang during fermentation. Korean J. Food Sci. Technol. 21: 229-234 (1989)
  8. Lee, B.Y., Lim, D.M. and Kim, K.H. Physico-chemical propertiesof viscous substance extracted from chungkookjang. Korean J. Food Sci. Technol. 23: 599-604 (1991)
  9. Cheigh, H.S., Lee, J.S. and Lee, C.Y. Antioxidative characteristics of melanoidin related products fraction.ated from fermented soybean sauce. J. Food Soc. Food Nutr. 22: 570-575 (1993)
  10. Rhee, S.H., Kim, S.K. and Cheigh, H.S. Studies on the lipids on the Korean soybean fermentation foods: 1. Changes of lipids composition during chungkookjang fermentation Korean J. Food Sci. Technol. 15: 399-403 (1983)
  11. Youn, K.C., Kim, D.H., Kim, J.O., Park, B.J., Yook, H.S., Cho, J.M. and Byun, M.W. quality characteristics of the chungkookjang fermented by the mixed culture of Bacillus natto and B. licheniformis. J. Korean Soc. Food Sci. Nutr. 31: 204-210 (2002) https://doi.org/10.3746/jkfn.2002.31.2.204
  12. Lee, B.K. 1 Immunomodulation material of fermented soybean products. Lecture 3 presented at 2nd Symposium for Soybean Fermentation Foods, The Research Institute of Soybean Fermentation Foods, Yeungnam Univ., Korea (1999)
  13. Choe, J.S., Kim, J.S., Yoo, S.M., Park, H.J., Kim, T.Y., Chang, C.M. and Shin, S.Y. Survey on preparation methodand consumer response of chungkukjang. Korean J. Soybean Res. 13: 29-43 (1996)
  14. Kil, J.O., Kim, G.N. and Park, I.S. Production and characterization characterization of fibrinolytic enzyme: optimal condition for production of the enzyme from Bacillus sp. KP-6408 isolated from chungkookjang. J. Korean Soc. Food Sci. Nutr. 27: 51-56 (1998)
  15. Her, S., Lee, S.K. and Joo, H.K. Isolation and identification of the fibrinolytic bacteria from korean traditional chungkookjang. J. Korean Soc. Agric. Chem. Biotechnol. 41: 119-124 (1998)
  16. Suh, J.S., Lee, S.G. and Ryu, M.K. Effect of Bacillus strains on the chungkookjang processing, II. Changes of the free components and enzyme activites during the storage of chungkookjang. Korean J. Food Sci. Technol. 14: 309-314 (1982)
  17. Lee, B.Y., Kim, D.M. and Kim, K.H. Studies on the change in rheological properties of chungkookjang. Korean J. Food Sci. Technol. 23: 478-484 (1991)