Increased Quality Characteristics and Physiological Effects of Chunggukjang Fermented with Bacillus subtilis-SKm

Bacillus subtilis-SKm를 스타터로 이용하여 제조한 청국장의 품질 및 기능성 증진 효과

  • Zheng, Yanfei (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Jeong, Ji-Kang (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Choi, Hye-Sun (National Academy of Agricultural Science, Rural Development Administration) ;
  • Park, Kun-Young (Dept. of Food Science and Nutrition, Pusan National University)
  • 정연비 (부산대학교 식품영양학과) ;
  • 정지강 (부산대학교 식품영양학과) ;
  • 최혜선 (농촌진흥청 국립농업과학원) ;
  • 박건영 (부산대학교 식품영양학과)
  • Received : 2011.10.28
  • Accepted : 2011.12.07
  • Published : 2011.12.31


The quality characteristics and physiological effects of chunggukjang fermented naturally (NF-c), with Bacillus subtilis-SKm (BS-c), with Bacillus subtilis HJ18-4 (BH-c), and with Bacillus subtilis KCCM 42923 (BK-c) were investigated. The characteristics of fermentation were determined by protease, ${\alpha}$-amylase and ${\gamma}$-GTP activities, and additionally the amounts of amino-type and ammonia-type nitrogens. BS-c showed the highest protease, ${\alpha}$-amylase, and ${\gamma}$-GTP activities, and also amino-type nitrogen content among the four types of chunggukjang. The ammonia-type nitrogen content in BS-c was similar to that of BK-c and NF-c. BH-c showed the lowest enzyme activities and amino-type and ammonia-type nitrogen content. BS-c, BH-c, BK-c, and NF-c showed a similar overall acceptability during sensory evaluation. BS-c also showed the strongest DPPH free radical scavenging and anti-proliferative activities in HT-29 human colon carcinoma cells. These results suggested that B. subtilis-SKm was suitable to be used as a starter to enhance the quality and effects of chunggukjang.


Supported by : 농촌진흥청


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