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KMID : 0881720150300010065
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Journal of Food Hygiene and Safety
2015 Volume.30 No. 1 p.65 ~ p.73
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Manufacturing and Quality Characteristics of the Cheonggukjang Fermented Using Starter Derived from Rice Straw Removed Bacillus cereus Selectively
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Lee Eun-Sil
Yim Eun-Jung
Jeong Do-Youn
Cho Sung-Ho
Song Ye-Ji
Kim Kwang-Pyo
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Abstract
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The purpose of this study is to evaluate quality characteristics of the Cheonggukjang produced using rice straw-derived Bacillus cereus free starter culture (RiBS1). The Cheonggukjang was prepared in 0.1 and 1.0% inoculum concentrations of starter culture and fermented from 12 hr to 72 hr at 40 and 50o C. Amino-nitrogen contents after 48 hr fermentation were 559.6~590.2 mg% and 393.8~494.0 mg% at 40 and 50o C, respectively. Sensory evaluation showed that the Cheonggukjang fermented using RiBS1 starter for 48 hr at 50o C was better than the control. And we inspected on B. cereus and biogenic amine in the Cheonggukjang produced using RiBS1 starter. As a results, B. cereus was not detected and histamine and tyramine of biogenic amine were 5.53 ± 0.13 ~ 39.96 ± 0.62 mg/ kg. This research results showed that rice straw-derived B. cereus free starter culture (RiBS1) will be produce the Cheonggukjang with good flavour and taste.
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KEYWORD
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Cheonggukjang, Bacillus cereus, rice straw, starter culture
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