Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Starter Cultures on the Fermentative

발효 균주에 따른 청국장의 발효특성

  • Baek, Lag-Min (Faculty of Food Technology and Service, Catholic University of Daegu) ;
  • Park, La-Young (Faculty of Food Technology and Service, Catholic University of Daegu) ;
  • Park, Kuem-Soon (Faculty of Food Technology and Service, Catholic University of Daegu) ;
  • Lee, Shin-Ho (Faculty of Food Technology and Service, Catholic University of Daegu)
  • 백낙민 (대구가톨릭대학교 식품외식산업학부) ;
  • 박나영 (대구가톨릭대학교 식품외식산업학부) ;
  • 박금순 (대구가톨릭대학교 식품외식산업학부) ;
  • 이신호 (대구가톨릭대학교 식품외식산업학부)
  • Published : 2008.08.01
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Abstract

The effects of different starter cultures on the fermentative characteristics of cheonggukjang were examined by using three Bacillus strains. The strains included Bacillus subtilis KCTC 1021 as a control, Bacillus sp. Kn-10 (Kn-10) isolated from a commercial cheonggukjang, and Bacillus sp. B-59 (B-59) isolated from rice straw. There were no significant differences in pH or viable cells among the different cheonggukjang samples during fennentation for 72 hr at $40^{\circ}C$. However, the sample prepared with B-59 had higher slime content and protease activity than the controls and Kn-10 samples. DPPH free radical scavenging activity was higher in the B-59 sample and lower in the control and Kn-10 samples when compared to steamed soybeans after fermentation for 72 hr at $40^{\circ}C$. The total amino acid contents the cheonggukjangs were 34869.98 mg% (B-59), 34481.89 mg% (control), and 31791.09 mg% (Kn-10). Glutamic acid and lysine contents were higher in the B-59 sample than in the control. Finally, the cheonggukjang fermented using the B-59 strain had improved sensory qualities such as color, taste, texture, and overall acceptability compared to the control and Kn-10 samples.

일반적으로 청국장 제조 시 첨가하는 Bacillius subtilis와 기존 청국장에서 분리한 Bacillus sp. Kn-10, 볏짚에서 분리한 Bacillus sp. B-59를 사용하여 청국장을 조제하고 그 청국장의 품질 특성을 비교하였다. 균주에 따른 청국장 발효과정 중 pH와 총 균수는 뚜렷한 차이를 나타내지 않았다. 배양 48시간째 청국장의 점질물량은 Bacillus sp. B-59의 경우 6.28%로 가장 높았으며 , Bacillus sp. Kn-10, B. subtillis 순으로 나타났다. 모든 처리구에서 L 값은 발효가 진행됨에 따라 어두워지는 경향을 보였으며, a 값과 b 값은 감소하는 경향을 나타내었다. 환원당은 발효 24시간까지 증가하였다가 감소하는 경향을 나타내었다. 청국장의 protease 활성도는 Bacillus sp. B-59(117.19 unit), B. subtillis(109.93 unit)는 Bacillus sp. Kn-10(90.97 unit) 보다 우수하였다. B. subtillis 또는 Bacillus, sp. Kn-10 접종구의 DPPH radical 소거능은 증자콩에 비해 감소하였으나 Bacillus sp. B-59 접종구는 발효 기간 동안 증가하였다. 발효 균주에 따른 청국장의 총 아미노산 함량은 Bacillus sp. B-59(34,869.98 mg%), B. subtillis(34,481.89 mg%), Bacillus sp. Kn-10(31,791.09 mg%) 순으로 나타났으며 , Bacillus sp. B-59는 glutamic acid와 lysine 함량이 다른 처리구에 비해 높았다. 관능검사 결과, Bacillus sp. B-59로 제조한 청국장의 색, 맛, 조직감, 종합적기호도에서 가장 양호하였다.

Keywords

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