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Quality Characteristics of Black Soybean Paste (Daemaekjang) Prepared with Bacillus subtilis HJ18-4

Bacillus subtilis HJ18-4를 이용하여 제조한 대맥장의 품질 특성

  • Received : 2012.09.04
  • Accepted : 2012.11.10
  • Published : 2012.12.31

Abstract

Black soybean paste (BSP) is a bealmijang manufactured with barley flour and black soybeans. This study investigated the quality characteristics of BSP prepared with Bacillus subtilis HJ18-4 (HJ18-4). ${\alpha}$-Amylase and protease activities of BSP rapidly increased on day 6 and day 9, respectively, ($41.45{\pm}0.3-42.72{\pm}0.16$, $21.84{\pm}0.24-23.11{\pm}0.35unit/g$) after which the activities were constant or decreased slightly. Amino type nitrogen contents increased until day 23 ($173.78{\pm}3.51-195.63{\pm}1.51mg\;%$), whereas ammonia type nitrogen sharply decreased on day 9. On day 30, lactic acid bacteria counts were higher compared with the initial count ($7.91{\pm}0.05-8.17{\pm}0.02log\;CFU/g$). Meanwhile, B. cereus and total aerobic counts in HJ18-4 added BSP were lower than that in the control. These results implied that BSP could be edible after 30 days of fermentation, and the addition of HJ18-4 in meju could contribute to the safety of the black soybean paste by the inhibition of B. cereus growth.

Keywords

black soybean paste;quality characteristics;B. subtilis HJ18-4;safety

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Acknowledgement

Supported by : 농촌진흥청