• Title, Summary, Keyword: Bacillus sp. SP-KSW3

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Changes of Enzyme Activity and Physiological Functionality of Traditional Kanjang(Soy Sauce) during Fermentation in the Using Bacillus sp. SP-KSW3 (Bacillus sp. SP-KSW3을 이용하여 제조한 간장의 발효 기간에 따른 효소 활성 및 기능성의 변화)

  • Kim, Byoung-Soo;Rhee, Chang-Ho;Hong, Young-Ah;Kwon, Tae-Hyung;Shin, Mi-Kyoung;Kim, Jin-Hui;Woo, Cheol-Joo;Kim, Young-Bae;Park, Heui-Dong
    • Korean Journal of Food Preservation
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    • v.15 no.2
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    • pp.293-299
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    • 2008
  • Bacillus sp. SP-KSW3 is an auxothroph bacteria that is being used for starter in fermentation. Physico-chemical characteristics, enzyme activities, ACE inhibitor and antimutagenicity in fermented soybean (Kanjang) inoculated with Bacillus sp. SP-KSW3 starter was investigated for the ripening duration of fermentation. Tyrosinase and ACE showed 7% higher activity degree on the Kanjang maturated fermented 2 years with Bacillus sp. SP-KSW3 (Type I) than test field than Kanjang maturated 2 years (control). For antimutagenicity using S. enterica serovar Typhimurium TA100 against MNNG and NPD showed 35.17% and 28.37% (Type I). Similarly, S. enterica serovar Typhimurium TA98 was used against NPD and NQO showed 25.48% and 21.64% (Type I), respectively. Hydrogen donating ability 2 year for maturing (Type I) appeared most highly in the test eulogy 83.1% which it makes. Daidzin of isoflavone in fermented soybean showed similarly. Genistein was not detected The initial test field for daidzin and genistein contained 3.95 mg/kg and 1.25 mg/kg (Type I), respectively.

Changes of Enzyme Activity and Physiological Functionality of Traditional Doenjang during Fermentation Using Bacillus sp. SP-KSW3 (Bacillus sp. SP-KSW3를 이용하여 제조한 된장 발효 과정중의 효소 활성 및 기능성의 변화)

  • Kim, Byoung-Soo;Rhee, Chang-Ho;Hong, Young-Ah;Woo, Cheol-Joo;Jang, Cheol-Min;Kim, Young-Bae;Park, Heui-Dong
    • Korean Journal of Food Preservation
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    • v.14 no.5
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    • pp.545-551
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    • 2007
  • Bacillus sp. SP-KSW3 is an auxothroph bacteria that is being used for starter in fermentation. Physico-chemical characteristics, enzyme activities, ACE inhibitor and antimutagenicity in fermented soybean inoculated with Bacillus sp. SP-KSW3 starter was investigated for the ripening duration of fermentation. Tyrosinase and ACE showed 10% higher activity degree on test field than control. for antimutagenicity using S. enterica serovar Typhimurium TA100 against MNNG and NPD showed 86.24% and 75.63% Similarly, S. enterica serovar Typhimurium TA98 was used against NPD and NQO showed 60.28% and 50.92% respectively. Hydrogen donating ability increased compared to the control having 81.7% and 80.1% respectively. Daidzin of isoflavone in fermented soybean showed higher concentration in control than in the test field. Genistein from two years of ripening test field contained 11.67 mg/kg compared to the test field. The initial test field for daidzin contained 389.96 mg/kg which increased to 453.67 mg/kg after two years and the initial genistein contained 402.68 mg/kg which also increased to 556.86 mg/kg.