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KMID : 0665220200330040381
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Korean Journal of Food and Nutrition
2020 Volume.33 No. 4 p.381 ~ p.389
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Changes in Quality of according to Fermentation Time of Fermented Soybean Produced Made with Bacillus amyloliquefaciens
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Shin Dong-Sun
Choi In-Duck
Park Ji-Young
Kim Nam-Geol
Lee Seuk-Ki
Jeong Kwang-Ho
Park Chang-Hwan
Choi Hye-Sun
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Abstract
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The purpose of this study was to evaluate the appearance, physicochemical, physical, and fermentation properties of the fermented soybean produced by manufacturing with inoculation the different types of microbial strains. The strains were inoculated by the NSI (natural strains inoculation), and the SSI (selective strain inoculation) were treatments. The appearance showed differences in color, viscous substance, and hardness depending on strains inoculation and fermentation duration. The pH, and total acidity were 6.40~7.26%, and 0.10~0.39% respectively with differences depending on the samples. The moisture content as the fermentation duration increased, the NSI (56.03~57.66%) decreased and the SSI (56.71~58.63%) increased. The physical characteristics of the hardness increased as the fermentation duration increased for the NSI and the SSI decreased. The color values for the L, a, and b values were 47.64~58.56, 7.15~9.08, and 12.41~17.30, respectively. The α-amylase and protease activities of the SSI were the highest among all treatments. The total viable cell counts of the fermented soybean products by strains were 5.02 to 9.77 log CFU/g, and SSI (fermentation, 48 hours) was the highest. The amino-type nitrogen contents of all samples were 301.62~746.97 mg% and the SSI showed the highest content. The amino acid had the highest glutamic acid content.
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KEYWORD
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soybean, fermented soybean products, strains inoculation, quality
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