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전통장류 유래 Bacillus sp.를 이용한 콩 발효물의 품질 특성

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

  • 이선영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 엄정선 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최혜선 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
  • 투고 : 2014.04.01
  • 심사 : 2014.04.24
  • 발행 : 2014.05.31

초록

전통 장류 유래 효소 활성 및 항균 활성 우수 Bacillus sp.를 스타터로 한 콩 발효물의 품질 특성을 분석하였다. 총균수는 HJ5-2를 접종한 시료가 $3.00{\times}10^9CFU/mL$로 가장 높았으며, 유산균은 스타터 첨가 콩 발효물에서 $2.50{\times}10^2{\sim}7.30{\times}10^4CFU/mL$를 나타나는 것으로 보아 접종된 균주가 우점종이 된 것을 확인하였다. ${\alpha}$-Amylase 활성은 RD7-7(20.82 unit/mL)과 HJ18-4(18.45 unit/mL), protease 활성은 RD7-7(647.92 unit/mL)을 접종한 콩 발효물이 높은 활성을 나타내었다. 환원당 함량은 HJ18-4(2.35%), 아미노태 질소 함량은 RD7-7(227.96 mg%) 접종 콩 발효물에서 높은 함량을 나타내었다. 아미노산 함량은 glutamic acid, aspartic acid, leucine, lysine, arginine 순으로 검출되었다. 유기산은 oxalic acid(36.51~63.57 mg/100 g)가 모든 실험군에서 검출되었으며, succinic acid(600.15~429.49 mg/100 g)는 control과 RD7-7 접종 콩 발효물에서 검출되었다. 향기 성분을 분석한 결과 총 28종(esters 3종, ketones 6종, aldehydes 2종, alcohols 4종, hydrocarbons 2종, pyrazines 2종, acids 4종, 기타 4종)이 검출되었으며, RD7-7과 HJ18-4를 접종한 콩 발효물에서 23종의 향기 성분이 검출되었다. 본 연구는 고품질 장류용 스타터 개발을 위한 단일균 접종 콩 적용 시험으로 향후 혼합배양 스타터 개발 및 기능성 콩 발효소재 개발을 위한 기초자료로 제시하고자 한다.

과제정보

연구 과제 주관 기관 : 농촌진흥청

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  1. Analysis of Protein Function and Comparison of Protein Expression of Different Environment in Soybean using Proteomics Techniques vol.60, pp.1, 2015, https://doi.org/10.7740/kjcs.2014.60.1.033
  2. Changes in Biological Qualities of Soy Grits Cheonggukjang by Fermentation with β-Glucosidase-Producing Bacillus Strains vol.45, pp.5, 2016, https://doi.org/10.3746/jkfn.2016.45.5.702
  3. Effects of mixed culture of Bacillus subtilis and Lactobacillus acidophilus on Cheonggukjang quality vol.25, pp.5, 2018, https://doi.org/10.11002/kjfp.2018.25.5.527