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KMID : 0380620120440060743
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 6 p.743 ~ p.749
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Quality Characteristics of Black Soybean Paste (Daemaekjang) Prepared with Bacillus subtilis HJ18-4
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Kim Ji-Yeun
Lee Sun-Young
Park Na-Young
Choi Hye-Sun
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Abstract
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Black soybean paste (BSP) is a bealmijang manufactured with barley flour and black soybeans. This study investigated the quality characteristics of BSP prepared with Bacillus subtilis HJ18-4 (HJ18-4). α-Amylase and protease activities of BSP rapidly increased on day 6 and day 9, respectively, (41.45±0.3-42.72±0.16, 21.84±0.24-23.11±0.35 unit/ g) after which the activities were constant or decreased slightly. Amino type nitrogen contents increased until day 23 (173.78±3.51-195.63±1.51 mg %), whereas ammonia type nitrogen sharply decreased on day 9. On day 30, lactic acid bacteria counts were higher compared with the initial count (7.91±0.05-8.17±0.02 log CFU/g). Meanwhile, B. cereus and total aerobic counts in HJ18-4 added BSP were lower than that in the control. These results implied that BSP could be edible after 30 days of fermentation, and the addition of HJ18-4 in meju could contribute to the safety of the black soybean paste by the inhibition of B. cereus growth.
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KEYWORD
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black soybean paste, quality characteristics, B. subtilis HJ18-4, safety
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