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KMID : 0613820130230040529
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Journal of Life Science
2013 Volume.23 No. 4 p.529 ~ p.536
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Characteristics of White Soybean Chungkookjang Fermented by Bacillus subtilis D7
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Lee Na-Ri
Park Sung-Bo
Lee Sang-Mee
Go Tae-Hun
Hwang Dae-Youn
Kim Dong-Seob
Jeong Seong-Yun
Son Hong-Joo
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Abstract
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This study was carried out to investigate the characteristics of white soybean Chungkookjang fermented by Bacillus subtilis D7. The highest germination rate was obtained under 25℃ when water was supplied for 4 days at intervals of 2 hr. The total isoflavone content was 971.3 μg/g before germination and 1023.8 μg/g after germination. The amino type- and ammonia type-nitrogen contents of Chungkookjang were proportional to the fermentation time. The pH values of all Chungkookjang soybeans increased up to pH 7.8-8.0 during fermentation. The number of viable cells in all Chungkookjang soybeans increased significantly up to 24 hr. The protease activity of all Chungkookjang soybeans increased up to 30-36 hr. The α- and β-amylase activities of Chungkookjang fermented by B. subtilis D7 were enhanced with increasing fermentation time. Analysis of the effect of Chungkookjang intake on the liver function of mouse showed that the alkaline phosphatase (ALP) activity and the superoxide dismutase (SOD) activity in the Chungkookjang diet group were markedly higher than those in the control group. The asparatate aminotransferase (AST) activity in the germinated soybean Chungkookjang diet group was higher than that in the nongerminated soybean Chungkookjang diet group. Therefore, Chungkookjang soybeans fermented with B. subtilis D7 can be expected to have an increased content of functional components and improved quality characteristics.
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KEYWORD
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Chungkookjang, Bacillus subtilis, fermentation, functional food
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