• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.840-845
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• 1998

This study was conducted to produce the high quality of chunggugjang. The taste compounds of chunggugjang produced with Bacillus subtilis DC-2, pigment producing bacterium, were analysed, and palatability of chunggugjang was compared to that of commercial chunggugjang. Among the volatile organic acids, the contentof acetic acid was contained more than any other volatile organic acid. The major nonvolatile organic acid was lactic acid, followed by oxalic acid and citric acid. Tartaric acid was not detected. In case of free sugars, raffinose was sharply decreased between 72 and 96 hours after fermentation. Free amino acid was increased to 20 folds at 48 hours after fermentation compared to that of stemed soybean. As a result of sensory test, it was founded that the chunggujang fermented by Bacillus subtilis DC-2 was suitable to produce for commercial purpose.

• Environmental Analysis Health and Toxicology
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• v.21 no.2 s.53
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• pp.139-146
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• 2006

The purpose of this study was to investigate the effects of dietary chungguajang powder on blood glucose level and hepatic activities of antioxidant enzymes in normal and streptozotocin (STZ)-induced diabetic rats. Sprague-Dawley male ratt ($200{\sim}220g$) of six groups including normal group fed normal diet (N), diabetic group fed normal diet (C), diabetic groups fed chunggugjang powder diet (DC-1%, DC-5%, DC-10%, DC-20%) were used for the experiments. Diabetes was induced by single intraperitoneal injection of streptozotocin as a dose of 70 mg/kg body weight. After 3 weeks the animals were sacrificed and hepatic activities of antioxidant enzymes, serum level of glucose and organ weight were evaluated. Food and water intakes were higher in diabetic groups than normal group. Body weight gain and food efficiency ratio were lower in diabetic groups. However, they were higher in chunggugjang diet groups (DC) than normal diet group (C). The serum glucose levels were significantly lower (p<0.05) in the diabetic groups fed chunggugjang diet (DC-10%, DC-20%) than diabetic group fed normal diet (C). Hepatic activities of superoxide dismutase, catalase, glutathione peroxidase and glutathione S-transferase were lower in diabetic groups than normal group and they were significantly lower in diabetic groups fed chunggugjang diet (DC-20%) compared to diabetic rats fed normal diet (p<0.05). In conclusion, these results indicated that chunggugjang powder would have antidiabetic and antioxidant effects in STZ-induced diabetic rats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.846-851
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• 1998

Characteristics of chunggugjang fermented by Bacillus subtilis DC-2, a pigment producing bacterium, were investigated. More water soluble browning materials were produced with fermentation time. The pH was gradually alkalized. The contents of amino nitrogen were extraordinarily increased with fermentation time. Both strength and hardness were gradually decreased during fermentation. Total 30 volatile compounds were identified in the chunggugjang fermented by B. subtilis DC-2. The pyrazines were detected more than any other compounds. The good aroma of the chunggujang fermented by B. subtilis DC-2 was considered to be contributed by tetramethylpyrazine, trimethylpyrazine, 1-octen-3-ol, 2, 5-dimethylpyrazine and guaiacol.

• Applied Biological Chemistry
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• v.43 no.4
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• pp.247-252
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• 2000

As functionality investigation of Korean traditional soybean fermentation foods, an antihypertensive peptide was separated during Chunggugjang fermentation by Bacillus subtilis CH-1023 and investigated inhibitory effect against angiotensin converting enzyme. After incubation at $20^{\circ}C,\;30^{\circ}C,\;40^{\circ}C,\;50^{\circ}C,\;60^{\circ}C$ for the $0{\sim}72$ hrs, protein content, protease activity and angiotensin converting enzyme inhibitory rate were determined. The protein content and protease activity were increased and reached maximum at 60 hrs fermentation with $40^{\circ}C$ and decreased after the 60 hrs fermentation. The optimum condition for antihypertensive peptide from Chunggugjang was appeared for 60 hrs at $40^{\circ}C$. Crude extract of Chunggugjang was partially purified by Amicon YM-3 membrane filtration and Sephadex G-10, G-25 gel filtration. The purified peptide showed inhibitory rate of 94.3% with 0.5 mg peptide content. The most prominent amino acid composition of the peptide from Chunggugjang was alanine, followed by phenylalanine, histidine.

• The Korean Journal of Community Living Science
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• v.17 no.3
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• pp.123-131
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• 2006

To compare the quality characteristics, chunggugjang was prepared with Bacillus subtilis NRLSI IV on the different inoculum levels$(10^2,\;10^4,\;10^6,\;and\;10^8 CFU/ml)$ and fermentation times(0, 12, 24, 36, and 48 hours). Although significant change in total nitrogen content was not found, the content of amino type, soluble and ammonia type nitrogen was generally increased according to the increase in fermentation time. Decomposition rate of nitrogen was also increased by fermentation time and nitrogen solubility was the highest value(62-75.9%) at 48 hour fermentation. In results of color changes, it was found that L and a value were decreased but there was no significant changes in b value as fermentation time was increased. In chunggugjang made with long fermentation time, hardness was decreased and relative viscosity of viscous substance was gradually decreased after little increase at initial fermentation time. The effect of inoculum level on hardness and relative viscosity were similar to that of fermentation time, i.e. the decrease of these at high inoculum level. In activity of V-GTP, 36 hour incubation could produce the highest value whereas no effect of inoculum level was found during fermentation except at 48 hour. In chunggugjang made with $10^2CFU/mL$ of Bacillus subtilis NRLSI IV, the content of glucose, sucrose, raffinose and stachyose was dramatically decreased at initial fermentation time and that of phytic acid, oxalic acid, citric acid, tartaric acid and malic acid was also decreased during fermentation, although the increase in acetic acid was found.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.291-298
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• 2006

This study, investigated the effect of changes in inoculum levels and fermentation temperature of chunggugjang prepared with Bacillus subtilis(B. subtilis) NRLSI IV on the quality characteristics. In chunggugjang prepared at different inoculum levels, viable cell count, reducing sugar and amino type nitrogen were maximized at $10^6\;CFU/mL$, whereas relative viscosity of viscous substance and hardness peaked at $10^2\;CFU/mL$. In sensory evaluation, chunggugjang made with $10^2\;CFU/mL$ showed higher values of appearance, color, taste and viscosity and a lower value of off-flavor than that made at other inoculum levels. Based on the results of ammonia type nitrogen, relative viscosity and sensory evaluation, the optimum inoculum level for chunggugjang prepared by B. subtilis NRLSI IV was $10^2\;CFU/mL$. In the second step, the effect of different fermentation temperatures on the quality changes of chunggugjang incubated with $10^2\;CFU/mL$ of B. subtilis NRLSI IV were investigated. The viable cell count was maximized at $40^{\circ}C$, but minimized at $45^{\circ}C$. Reducing sugar was not significantly different from $30^{\circ}C$ to $40^{\circ}C$ but was increased at $45^{\circ}C$. Increasing fermentation temperature decreased the content of amino type and ammonia type nitrogen. Chunggugjang prepared at $40^{\circ}C$ showed high sensory evaluation result in microorganism growth, appearance, taste and viscosity and particularly had low off-favor.

• Proceedings of the Zoological Society Korea Conference
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• 1999.10b
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• pp.245.2-245
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• 1999

No Abstract, See Full Text

• Applied Biological Chemistry
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• v.43 no.1
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• pp.1-6
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• 2000

The quality changes of chunggugjang produced by Bacillus sp. CS-17 was investigated with fermentation time. The pH was gradually alkalized. L-value became low while b-value became high. Both strength and hardness extraordinarily decreased during fermentation. Total content of free amino acid was $8274.7{\sim}9301.4\;mg%$ and phenylalanine, lysine, leucine and tyrosine were the most abundant components among the amino acids. The ratio of essential amino acid was $66.6{\sim}71.8%$. As a result of sensory test, it was found that the chunggugjang fermented by Bacillus sp. CS-17 was suitable enough to be produced for commercial purpose.

• The Korea Journal of Herbology
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• v.37 no.4
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• pp.49-57
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• 2022

Objective : This study was conducted to investigate antidiabetic effects of chunggugjang with medicinal herbal complex (CJ) in streptozotocin (STZ)-induced animal models. Method : STZ (65 mg/kg) was injected intraperitoneally to induce diabetes. Then rats were divided into 5 groups ; NG (normal diet + 0.9% saline), COS (STZ +saline 5 mL/kg), COB (STZ + fermented soybean(100 mg/kg), CJ 100/200 (STZ+CJ(100 and 200 mg/kg), CJ 300/600 (STZ+CJ(300 and 600 mg/kg). 4 weeks later, oral glucose tolerance test (OGTT) was performed. After sacrificing rats, serum levels of blood urea nitrogen (BUN), creatinine, aspartate amino transferase (AST), alanine amino transferase (ALT), total cholesterol (TC), and triglyceride (TG) were measured and histological changes were observed. Result : Body weight change and food efficiency ratio (FER) were decreased in the CJ 300/600 group than in the COS group. But, there was no change in water intake. Serum levels of glucose, AST, ALT and BUN were lower in the CJ 300/600 group than in the COS group. Also, TG, TC, and creatinine were decreased in the CJ 300/600 group than in the COS group. According to OGTT, 120 minutes postprandial glucose levels were lower in the CJ 300/600 group than in the COS group. In addition, administration of CJ extracts restored histopathological damage. Conclusion : The results suggest that CJ can be used as a functional material for diabetes treatment as it has the effect to improve pathological symptoms in STZ-induced diabetic rats.