Quality Characteristics of Defatted Soybean Grits Fermented by Bacillus subtilis NUC1

고초균에 의한 탈지대두 Grits(Defatted Soybean Grits) 발효물의 품질 특성

  • Kim, Hyun-Jeong (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • Lee, Sung-Gyu (Dept. of Food and Technology, Keimyung University) ;
  • Ji, Young-Ju (Dept. of Food and Technology, Keimyung University) ;
  • HwangBo, Mi-Hyang (Dept. of Food and Technology, Keimyung University) ;
  • Lee, Eun-Ju (Bio Research Institute, NUC Electronics Co., Ltd.) ;
  • Lee, Sam-Pin (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • Lee, In-Seon (The Center for Traditional Microorganism Resources, Keimyung University)
  • 김현정 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터) ;
  • 이성규 (계명대학교 식품가공학과) ;
  • 지영주 (계명대학교 식품가공학과) ;
  • 황보미향 (계명대학교 식품가공학과) ;
  • 이은주 ((주)엔유씨전자 바이오연구소) ;
  • 이삼빈 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터) ;
  • 이인선 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터)
  • Published : 2008.11.28


This study was conducted to investigate the quality characteristics of fermented-defatted soybean grits (DSG). Fermented-DSG was prepared by inoculating Bacillus subtilis NUCI into steamed DSG at 2% (v/w) concentration and fermenting at $40^{\circ}C$ for 24 hr. The protein contents of DSG and fermented-DSG were higher by $57.2{\sim}61.0%$ than those of Chungkukjang, but lipid contents of these samples were not detected. The protease and $\alpha$-amylase activities, and solid contents in DSG were not shown. However, the activities of protease and $\alpha$-amylase, tyrosine contents, fluid consistency, and viscous substance contents of fermented-DSG were higher than those of Chungkukjang. The levels of free amino acids and isoflavone of fermented-DSG tended to increase more than those of DSG. The sensory score of fermented-DSG were higher in odor and taste than those of Chungkukjang groups, while lower in color and overall acceptability.


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