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KMID : 0364820130490010071
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Korean Journal of Microbiology
2013 Volume.49 No. 1 p.71 ~ p.77
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Characteristics of Chungkookjang Prepared by Bacillus amyloliquefaciens with Different Soybeans and Fermentation Temperatures
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Lee Na-Ri
Go Tae-Hun
Lee Sang-Mi
Hong Chang-Oh
Park Kyu-Min
Park Geun-Tae
Hwang Dae-Youn
Son Hong-Joo
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Abstract
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This study was carried out to investigate the characteristics of Chungkookjang depending on different soybeans and
fermentation temperatures using Bacillus amyloliquefaciens C2 isolated from homemade Chungkookjang. The
highest protease activity was 854 U/g in yellow soybean Chungkookjang and 847 U/g in black soybean
Chungkookjang at 35℃. The highest amylase activity was 3.87 U/g at 40℃ in yellow soybean Chungkookjang and
4.96 U/g at 45℃ in black soybean Chungkookjang. The highest reducing sugar content was 16.11 mg/g at 40℃ in
yellow soybean Chungkookjang and 19.08 mg/g at 45℃ in black soybean Chungkookjang. The highest amino type
nitrogen content was 420 mg%/g in yellow soybean Chungkookjang and 194 mg%/g in black soybean
Chungkookjang at 40℃. The highest pH was 7.92 at 40℃ in yellow soybean Chungkookjang and 7.59 at 45℃ in
black soybean Chungkookjang. The highest number of viable cell was 9.3 log CFU/g at 40℃ in yellow soybean
Chungkookjang and at 35℃ in black soybean Chungkookjang. On the other hand, the lowest ammonia type nitrogen
content was 225 mg%/g at 45℃ in yellow soybean Chungkookjang and 80 mg%/g at 40℃ in black soybean
Chungkookjang. Yellow soybean Chungkookjang showed high protease activity, pH and amino type nitrogen,
whereas black soybean Chungkookjang showed high amylase activity and reducing sugar
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KEYWORD
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Bacillus amyloliquefaciens, chungkookjang, fermentation, soybean cultivar
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