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KMID : 1007520040130020185
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Food Science and Biotechnology
2004 Volume.13 No. 2 p.185 ~ p.190
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High Temperature Soybean Fermentation Using Microbial Strains Isolated at High Temperatures
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Lee, Na-Young
Kim, Yong-Suk/Byun, Myung-Woo/Shin, Dong-Hwa
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Abstract
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Microbial strains isolated from the soil in Korea were used to ferment soybeans. Volatile aldehyde concentrations of soybeans fermented at 50℃ were higher than those fermented at 60℃. Soybeans fermented for 72 hr at 50℃ or 48 hr at 60℃ with HT-24 strain scored highest in sensory evaluation compared to commercially produced Chungkukjang. Highly viscous residue produced during fermentation reduced growths of Escherichia coli O157：H7 and Listeria monocytogenes by 4-5 and 5 log CFU/g, respectively. Protease from soybeans fermented with HT-24 strain showed stable activity above pH 8 between 50 and 70℃. Our results indicate that the isolated microbial strains may be valuble for improving industrial production of soybean products through high-temperature fermentation.
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