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KMID : 0364820130490030262
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Korean Journal of Microbiology
2013 Volume.49 No. 3 p.262 ~ p.269
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Fermentation and Quality Characteristics of Cheonggukjang Fermented with Bacillus subtilis BC-P1
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Park Sung-Yong
Bang Mi-Ae
Oh Boung-Jun
Park Jeong-Hoon
Song Won-Seob
Choi Kyung-Min
Choung Eui-Su
Boo Hee-Ock
Cho Seung-Sik
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Abstract
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The object of this study was to improve the quality of Cheonggukjang with new starter, Bacillus subtilis BC-P1.
Twenty strains were isolated from the commercial cheonggukjang and 1 Bacillus strain (BC-P1) with protease
activity was selected. The 16S rRNA gene sequence revealed that the BC-P1 was closely related to B. subtilis with
99% homology. The quality characteristics of chunggukjang fermented with B. subtilis BC-P1, Bacillus nato (PC)
and commercial chunggukjang (NC) were investigated. The characteristics of fermentation were determined by
protease, lipase, xylanase, chitinase, and fibrinolytic activities, reducing sugar, nutrient composition and amino acid
contents of cheonggukjang sample. Cheonggukjang fermented with B. subtilis BC-P1 showed the strongest
fibrinolytic, xylanase, and chitinase activities. Reducung sugar contents of Cheonggukjang samples were 30.16±2.11
mg/g (NC), 28.56±1.52 mg/g (PC), 32.39±1.87 mg/g (BC-P1). And their total amino acid contents were 338.99
mg% (NC), 445.19 mg% (PC), 741.35 mg% (BC-P1). These results suggested that B. subtilis BC-P1 was suitable to
be used as a starter to enhance the quality and effects of cheonggukjang.
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KEYWORD
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Bacillus subtilis, Cheonggukjang, fermentation
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