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KMID : 0665420170320060566
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Korean Journal of Food Culture
2017 Volume.32 No. 6 p.566 ~ p.575
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Development of Lentil Cheonggukjang Fermented by Bacillus subtilis Isolated from Traditional Soy Sauce
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Lee Yeon-Jeong
Kim Na-Young
Kim Up-Sik
Han Myung-Joo
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Abstract
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This study was conducted to screen for superior strains for preparation of Cheonggukjang and identify the optimal fermentation time based on fermentation of lentils by various Bacillus subtilis strains. Bacillus count was significantly high at 48 hrs of fermentation (9.22-9.51 log CFU/g). In addition, the pH was significantly high in the range of 7.60-7.92 at 48 hrs fermentation, and the reducing sugar content was significantly high (0.89-1.45). The amino-type nitrogen content and ammonia-type nitrogen content were significantly increased with fermentation time. Additionally, the amylase activity was significantly high (3.05-4.22) at 48 hrs of fermentation, as was the protease activity (4.80-5.63). Bacillus subtilis S3 (5.63), S4 (5.60) were higher than S1 (4.80), S2 (4.92). The viscous substances and DPPH radical scavenging activity increased at 48 hrs, then decreased. Sensory evaluation revealed that lentil Cheonggukjang fermented by S3 showed the highest scores in color, smell, savory taste, sweet taste, viscous substance and overall acceptability. Therefore, 48 hrs of fermentation should be suitable for lentil Cheonggukjang fermented by Bacillus subtilis S3.
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KEYWORD
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Lentil Cheonggukjang, Bacillus subtilis, amino-type nitrogen content, DPPH radical scavenging activity, sensory evaluation
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