Quality Characteristics of Fermented Soybean Products by Bacillus sp. Isolated from Traditional Soybean Paste

전통장류 유래 Bacillus sp.를 이용한 콩 발효물의 품질 특성

  • 이선영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 엄정선 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최혜선 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
  • Received : 2014.04.01
  • Accepted : 2014.04.24
  • Published : 2014.05.31


This study evaluated the quality characteristics of soybean fermented with several Bacillus sp., which were selected based on their high enzymatic and antimicrobial activities. Total aerobic bacterial counts of fermented soybeans with HJ5-2 ($3.00{\times}10^9CFU/mL$) were the highest among all strains. Lactic acid bacteria numbered $2.50{\times}10^2{\sim}7.30{\times}10^4CFU/mL$ in soybeans fermented with isolates. Amylase and protease activities of the RD7-7 sample were the highest among all strains. Reducing sugar and amino-type nitrogen contents of fermented soybeans with HJ18-4 (2.35%) and RD7-7 (227.96 mg%) were the highest. Total amino acid contents of the samples were 16.62~18.38%, and glutamic acid, aspartic acid, leucine, lysine, arginine were major amino acids. Oxalic acid (36.51~63.57 mg/100 g) and succinic acid (429.49~600.15 mg/100 g) were the predominant organic acid. These results provide useful information for development starter (single and complex) as well as for the production of high quality fermented soybean foods.


Supported by : 농촌진흥청


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