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KMID : 0364820120480030216
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Korean Journal of Microbiology
2012 Volume.48 No. 3 p.216 ~ p.219
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Fermentation of Black-soybean Chungkookjang Using Bacillus licheniformis B1
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Hwang Jae-Sung
Kim Jae-Young
Sung Dae-Il
Yi Yong-Sub
Kim Han-Bok
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Abstract
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Chungkookjang, fermented soybean, is high in microorganism, enzymes, daidzein, and peptides. Using yellow,
black, Seoritae, small-black soybeans and Bacillus licheniformis B1, each Chungkookjang (YC, BC, SC, SBC) was
prepared, and their fermentation patterns were compared. Changes of pH and browning material formation were
taken as an indicative of fermentation. YC had a high pH increase at an early stage of fermentation, and a low
change at a late stage. BC, SC, and SBC showed different patterns with a low pH increase at an early stage and a
high pH increase at a late stage. Formation rate of browning material was fastest in YC and slow in the rest of BC,
SC, and SMC. SC showed the highest value of browning material formation 1 d after fermentation. Anthocyanin in
black soybeans seems to suppress the growth of bacteria at an early stage of fermentation. When anti-inflammatory
daidzein contents were analyzed by HPLC, BC, SC, SBC showed higher values than YC. It was demonstrated that
black soybeans can be fermented with B. licheniformis B1.
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KEYWORD
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Bacillus licheniformis, browning material, Chungkookjang, daidzein, fermentation
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