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KMID : 0380620090410040399
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 4 p.399 ~ p.404
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Effect of the Mixed Culture of Bacillus subtilis andLactobacillus plantarum on the Quality of Cheonggukjang
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Ju Kyung-Eun
Oh Nam-Soon
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Abstract
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The goal of this study was to improve the quality of cheonggukjang by the optimization of the inoculationmethods of the Bacillus subtilis (B. subtilis) and Lactobacillus plantarum (L. plantarum) strains. In order to optimize themixed cultivation of B. subtilis and L. plantarum, the B. subtilis strain was inoculated into steamed soybeans after cultivationof L. plantarum. Inoculation size of B. subtilis was changed to the simultaneous inoculation method in order to stimulate thegrowth of the L. plantarum in cheonggukjang. The viable cell count of L. plantarum increased from 2×107 CFU/g to 2-6×108CFU/g and B. subtilis grew to 9×108 CFU/g. These results showed that 2 strains were successfully able to grow in thesteamed soybean for good quality of cheonggukjang by optimization of the inoculation methods. The sensory evaluationindicated that a favorable aroma and overall acceptance of cheonggukjang by the optimized mixed cultivation of B. subtilisand L. plantarum, which was relatively higher than those of cheonggukjang by single strain inoculation of B. subtilis.
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KEYWORD
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cheonggukjang, Bacillus subtilis, Lactobacillus plantarum, mixed culture, product quality
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