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KMID : 1007520200290070953
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Food Science and Biotechnology
2020 Volume.29 No. 7 p.953 ~ p.959
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Improvement of viscous substance production during Cheonggukjang fermentation added with glycine
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Na Ha-Gyoon
Kim Min-Ah
Shin Ji-Woo
Cha Yun-Ju
Park Beom-Soon
Kim Mi-Ja
Lee Jae-Cheol
You Sang-Guan
Jang Ki-Hyo
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Abstract
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When Bacillus subtilis NB-NUC1 associated with Cheonggukjang fermentation was aerobically grown in a synthetic medium containing 1 to 2% glycine (w/v), cell growth was inhibited in a dose-dependent manner. Subsequently, different concentrations of glycine (0, 1, and 2%) were used in Cheonggukjang fermentation for 96 h at 40 °C. Supplementation of 1% glycine increased extracellular γ-glutamyl transpeptidase (γ-GTPase), responsible for the production of viscous substance. Based on correlation studies, we conclude that the production of viscous substance is correlated with viscous extension (r?=?0.867), extracellular proteins contents (r?=?0.821), and γ-GTPase activity (r?=?0.807). The molecular weight of the viscous substance obtained during Cheonggukjang fermentation by B. subtilis NB-NUC1 was also affected by glycine supplementation. Our results demonstrate that glycine supplementation before solid-state fermentation may increase the mass production of mucilage in food industry.
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KEYWORD
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Bacillus spp., Cheonggukjang, Glycine, Secretion, Viscous substance
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