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KMID : 1007520030120040390
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Food Science and Biotechnology
2003 Volume.12 No. 4 p.390 ~ p.398
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Characterization of Microbes for High Temperature Fermentation and the Effect of High Temperature Fermentation of Soy
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Lee, Na-Young
Kim, Yong-Suk/Shin, Dong-Hwa
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Abstract
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Potential microbial strains were selected from soil that produced soybean with favorable fermentation aroma and protease activity. The isolated strains HT-12, HT-14, HT-21, HT-22, HT-23 and HT-24 were used for soybean fermentation at 50℃, 60℃, 70℃ and 80℃. Protease, α-and β-amylase activities were high during fermentation at 50℃ for 72 hr. The protease and β-amylase activity at 48 hr and α-amylase activity at 72 hr were high during fermentation at 60℃. The enzyme activities at 70℃ and 80℃ fermentation were low. The content of amino type nitrogen was the highest during the fermentation at 50℃, and ammonia type nitrogen was the lowest at 60℃. The concentrations of free amino acid in fermented soybean at 50℃ and 60℃ were higher than non-fermented soybean, in which glutamic acid and aspartic acid had high concentrations. Characterizations of HT-14, HT-23 and HT-24 strains showed that they belonged to Bacillus licheniformis (99％). The results obtained indicate that the microbial strain identified may be valuable in improving industrial production of soybean paste by suing high temperatures.
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