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KMID : 0903520040470020176
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2004 Volume.47 No. 2 p.176 ~ p.181
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Effect of Yucca (Yucca shidigera) Extract on Quality Characteristics of Chungkookjang using Bacillus subtilis p01
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In Jae-Pyung
Lee Si-Kyung
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Abstract
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This study was carried out to investigate the effect of yucca extract on the quality characteristics of Chungkookjang using Bacillus subtilis p01. The changes in the contents of amino-type N, ammonia type N, volatile compounds and organic acids, and those in the activities of α-amylase and protease were also determined during aging of Chungkookjang. The amount of amino-type N increased gradually with time for aging. The content of amino-type N was slightly higher in Chungkookjang fermented by adding yucca extract than in the control without yucca extract. The content of ammonia-type N was slightly lower in Chungkookjang with yucca extract than in the control without yucca extract. The activities of amylase and protease were higher in Chungkookjang with yucca extract than in the control and the highest in Chungkookjang containing 0.5 mg/g of yucca extract. Organic acid contents in Chungkookjang was the highest at the initial period of fermentation. The contents of organic acids in Chungkookjang with yucca extract was higher than that in control for 48 hr of aging. The amounts of 2,5- dimethylpyrazine were increased by addition of yucca extract, while those of cis-3-hexanol were decreased.
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KEYWORD
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Yucca, chungkookjang, enzyme activity, amino type-N, aging
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