Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Isolation, Identification and Growth Characteristics of Main Strain Related to Meju Fermentation

메주발효에 관여하는 우량균주의 분리, 동정 및 생육특성

  • 최경근 (농협식품연구소) ;
  • 최승필 (강원대학교 바이오산업공학부) ;
  • 함승시 (강원대학교 바이오산업공학부) ;
  • 이득식 (동해대학교 외식산업학과)
  • Published : 2003.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to select Meju of a good quality through general composition analysis, organoleptic evaluation, and to conduct isolation, identification, and growth characteristics of main strain related to fermentation from selected Meju. Moisture and crude protein of Meju were 7.2∼28.8% and 32.7∼42.3%, respectively. The amino nitrogen contents of Kyongbuk and Chonbuk Mejus were 770.8 mg% and 239.9 mg%, respectively. And also, free amino acid and glutamic acid contents of Doenjangs made from Chonbuk and Kyongbuk Mejus were 4,169.6 mg% and 499.4 mg%, respectively. The result of sensory evaluation of Mejus collected from several regions showed Kyongbuk was the most suitable Meju in items of color, flavor, appearance and overall (p<0.05). The typical properties of B. lichenifomis NH20 strain isolated from Kyongbuk Meju showed gram positive, aerobic rod cell and motility. As major component among its cellular fatty acid composition, $C_{15:0}$ anteiso fatty acid, $C_{15:1}$ iso fatty acid, $C_{17:0}$ anteiso fatty acid, and $C_{17:0}$ iso fatty acid were 30.7, 28.9, 13.3 and 11.2%, respectively. It showed the same identification coefficient (0.653) compared to the standard strain. Therefore, it was identified to be B. licheniformis NH20 according to Bergey's Manual of Systematic Bacteriology and its fatty acid profiles. The optimum pH, temperature, salt content, and culture time of B. licheniformis NH20 were 7.0, 32$^{\circ}C$, 2%, and 9 hours, respectively.ctively.

전국에 분포되어 있는 우수메주를 일반분석 및 관능평가를 통해 선발하고 선발된 메주의 우수 균주를 분리 동정하여 형태학적 생육특성을 조사하였다. 지역별 메주의 성분분석 결과, 수분함량은 7.2∼28.8%, 조단백질 함량은 32.7∼42.3%의 범위를 나타내었다. 아미노태질소 함량은 경북지역의 메주가 770.8 mg%이었고, 전북지역 메주가 239.9 mg%로 가장 낮았다. 각 지역에서 생산된 메주로 만든 된장의 유리아미노산 함량은 전북 된장이 4,169.6 mg%, glutamic acid는 경북이 499.4 mg%로 가장 높은 함량을 나타내었다. 그리고 메주의 관능검사 결과 경북지역에서 수거한 메주가 색상, 외관, 종합적 품질평가에서 타지역과 유의성(p<0.05) 있게 좋은 것으로 나타났다. 경북지역 메주에서 분리한 균의 형태학적 특성은gram 양성, 호기성 간균이며 운동성이 있었다. 세포의 지방산 조성중 주요 성분의 함량은 $C_{15:0}$ anteiso 지방산이 30.7%, $C_{15:1}$ iso 지방산이 28.9%, $C_{17:0}$ anteiso 지방산이 13.3%,그리고 $C_{17:0}$ iso지방산이 11.2%를 나타내었다. 이 균주의 identification coefficient는 표준균주와 같은 0.653을 나타내었으며, Bergey의 매뉴얼과 지방산 profile에 따라서 분석한 결과 B. licheniformis NH20으로 동정되었다. B. licheniformis NH20의 최적 생육 온도는 32$^{\circ}C$, 최적 초기 pH는 7.0, 최적 염도는 2%, 그리고 배양시간은 9시간이었다. 9시간이었다.

Keywords

References

  1. Yang SH, Choi MR, Ji WD, Chung YG, Kim JK. 1994. The quality of doenjang (soybean paste) manufactured with Bacillus brevis. J Korean Soc Food Nutr 23: 980-985.
  2. Lee KH, Kim ND, Yoo JY. 1997. Survey on the manufacturing process of traditional meju for and of kanjang (Korean soy sauce). J Korean Soc Food Nutr 26: 390-396.
  3. Park SK, Seo KI, Choi SH, Moon JS, Lee YH. 2000. Quality assesment of commercial doenjang prepared by traditional method. J Korean Soc Food Nutr 29: 211-217.
  4. Kim GT, Hwang YI, Lim SI, Lee DS. 2000. Carbon dioxide production and quality changes in Korean fermented soybean paste and hot pepper-soybean paste. J Korean Soc Food Nutr 29: 807-813.
  5. Kim SR, Huh DJ. 1954. Studies on improvement of traditional condiment (Research Report). National Defense and Science Institute. Vol 56, p 9277-9281.
  6. Han YS, Park BD. 1957. Studies on the manufacturing of soysauce (part I); “Aspergillus oryzae from ordinary Meju and Gokja” In Research Report. Central Industrial Research Institute. Vol 7, p 51-56.
  7. Jung YS. 1963. Microbiological studies of soysauce: identification and isolation of bacteria from traditional soysauce. Korean J Microbiol 1: 30-35.
  8. Park KI, Kim KJ. 1970. Studies on manufacturing of the korean soysauce (part I) In Research Report. Central Industrial Research Institute. Vol 20, p 89-93.
  9. Lee WJ, Cho DH. 1971. Microbiological studies of Korea native soysauce fermentation. J Korea Agricultural Chemical Society 14: 32-36.
  10. Cho DH, Lee WJ. 1970. Microbiological studies of Korea native soysauce fermentation. J Korea Agricultural Chemical Society 13: 43-47.
  11. Kwon OD, Kim JK, Jung YK. 1986. The characteristics of bacteria isolated from ordinary Korean soysauce and soybean paste. J Korea Agricultural Chemical Society 29: 47-51.
  12. Shin HS. 1989. Food Analysis (Theory and Expeiment). Shinkwong Press, Seoul. p 69-107.
  13. Yonsei University. 1975. Engineering Division, Food Science and Technology, Food Science and Technology Experiment. Tamgudang, Seoul. p 725-727.
  14. 日本醬類硏究所. 1990. 試驗法. 三雄舍印刷株式會社, 東京, 日本. p 140-150.
  15. Butler JP. 1986. Bergey's manual of systematic bacteriology. Williams & Wilkins, Baltimore. Vol II, p 1104-1113.
  16. MacFaddin JF. 1980. Biochemical tests for identification of medical bacteria. 2nd ed. Williams & Wilkins, Baltimore. p 36.
  17. Miller LT. 1982. Single derivatization method for routine analysis of bacterial whole cell fatty acid methyl esters, including hydroxy acid. J Clin Microbiol 18: 861-867.
  18. Park TW, Hwang KS, Park SW, Kim SH. 1959. A study on soybean paste (part III); change of free amino acid contents during aging process. Kwayonshuibo 4: 31-36.
  19. Kim SY, Lee KD, Kim MH, Yoo CK. 1968. Investigation on amino acid contents of soybean paste. Modern Medicine 9: 183-190.
  20. Lee CH. 1973. Studies on the amino acid composition of Korean fermented soysauce Meju products and the evaluation of the protein quality. Korean J Food Sci Technol 5: 210-215.
  21. Cho DH, Lee WJ. 1970. Microbiological studies of Korea native soysauce fermentation; fermentation microorganism of Korea native soysauce Meju. J Korea Agricultural Chemical Society 13: 33-42.
  22. Park SO, Lee TS. 1983. Studies on flavor components of traditional soybean paste by yeast addition. Collection of Papers, Seoul Women's University. Vol 12, p 329-334.
  23. Shin YS, Kim YB, Yoo TJ. 1985. Taste improvement of soybean paste by addition of Bacillus licheniformis and Saccharomyces rouxii Korean. J Food Sci Technol 17: 8-14.

Cited by

  1. Determination of microbial diversity in meju, fermented cooked soya beans, using nested PCR-denaturing gradient gel electrophoresis vol.51, pp.4, 2010, https://doi.org/10.1111/j.1472-765X.2010.02906.x
  2. Quality Characteristics of Doenjang Meju Fermented with Aspergillus Species and Bacillus subtilis during Fermentation vol.18, pp.3, 2011, https://doi.org/10.11002/kjfp.2011.18.3.397
  3. Amylase activity and characterization of Bacillus subtilis CBD2 isolated from Doenjang vol.21, pp.2, 2014, https://doi.org/10.11002/kjfp.2014.21.2.286
  4. Analysis of microflora in gochujang, Korean traditional fermented food vol.20, pp.5, 2011, https://doi.org/10.1007/s10068-011-0197-0
  5. Quality characteristics of gochujang meju prepared with different fermentation tools and inoculation time of Aspergillus oryzae vol.19, pp.6, 2010, https://doi.org/10.1007/s10068-010-0224-6
  6. Characteristics of Rice Doenjang Prepared with Brown Rice Koji vol.18, pp.6, 2011, https://doi.org/10.11002/kjfp.2011.18.6.859
  7. Protease and γ-glutamyltranspeptidase activities of bacillus spp. isolated from rice straw vol.21, pp.1, 2012, https://doi.org/10.1007/s10068-012-0039-8
  8. Analyses of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods vol.49, pp.3, 2011, https://doi.org/10.1007/s12275-011-0302-3
  9. Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation vol.51, 2015, https://doi.org/10.1016/j.fm.2015.06.001
  10. Effect of glasswort (Salicornia herbacea L.) and rice (oryza sativa L.) on quality of Ganjang (Korean Soy Sauce) vol.20, pp.4, 2011, https://doi.org/10.1007/s10068-011-0135-1
  11. Catabolic Enzyme Activities and Physiological Functionalities of Lactic Acid Bacteria Isolated from Korean Traditional Meju vol.39, pp.12, 2010, https://doi.org/10.3746/jkfn.2010.39.12.1854
  12. Growth Inhibition against Contaminants in Aseptic Chocolate Milk Using Physicochemical Methods vol.40, pp.8, 2011, https://doi.org/10.3746/jkfn.2011.40.8.1157
  13. 고추씨 첨가 된장의 품질 특성 vol.38, pp.11, 2003, https://doi.org/10.3746/jkfn.2009.38.11.1587
  14. Bacterial Community Migration in the Ripening of Doenjang, a Traditional Korean Fermented Soybean Food vol.24, pp.5, 2014, https://doi.org/10.4014/jmb.1401.01009
  15. 김치로부터 단백질 분해 효소활성이 우수한 Bacillus subtilis 균주의 분리 vol.45, pp.1, 2003, https://doi.org/10.4014/mbl.1611.11006
  16. Effects of Starter Candidates and NaCl on the Production of Volatile Compounds during Soybean Fermentation vol.29, pp.2, 2019, https://doi.org/10.4014/jmb.1811.11012
  17. The Impact of Microbial Diversity on Biogenic Amines Formation in Grasshopper Sub Shrimp Paste During the Fermentation vol.11, pp.None, 2020, https://doi.org/10.3389/fmicb.2020.00782
  18. Enterococcus 속 박테리아의 안전성과 식품발효용 종균 개발의 방향성 vol.52, pp.1, 2003, https://doi.org/10.9721/kjfst.2020.52.1.11
  19. Isolation of Microorganism with High Protease Activity from Doenjang and Production of Doenjang with Isolated Strain vol.50, pp.1, 2003, https://doi.org/10.3746/jkfn.2021.50.1.79
  20. Functional Annotation Genome Unravels Potential Probiotic Bacillus velezensis Strain KMU01 from Traditional Korean Fermented Kimchi vol.10, pp.3, 2003, https://doi.org/10.3390/foods10030563
  21. Genetic Background Behind the Amino Acid Profiles of Fermented Soybeans Produced by Four Bacillus spp. vol.31, pp.3, 2003, https://doi.org/10.4014/jmb.2012.12051