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KMID : 1024520130220060723
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Journal of the Environmental Sciences
2013 Volume.22 No. 6 p.723 ~ p.732
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Fermentation Characteristics of Chungkookjang Prepared Using Different Soybean
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Lee Na-Ri
Lee Sang-Mee
Go Tae-Hun
Jeong Seong-Yun
Hong Chang-Oh
Kim Keun-Ki
Park Hyean-Cheal
Lee Sang-Mong
Kim Yong-Gyun
Son Hong-Joo
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Abstract
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This study was carried out to investigate changes of protease and amylase activities and nitrogen content in Chungkookjang prepared by Bacillus subtilis S8 and different soybean. Amino-type nitrogen and ammonia-type nitrogen contents increased with an increase in fermentation time and was the highest in black soybean Chungkookjang. The number of viable cells increased up to 24 h of fermentation at all temperatures tested; especially, their levels were the highest at 40℃. Protease activity was the highest in black soybean Chungkookjang. α-amylase activity increased significantly up to 6 h of fermentation at 30℃and 40℃and then maintained constantly. It also increased up to 30-36 h of fermentation at 45℃and then decreased. β-amylase activity was the highest in black soybean Chungkookjang at 35℃and 40℃and in yellow soybean Chungkookjang at 45℃. Production pattern of reducing sugar was similar to that of β-amylase. Amino-type nitrogen, viable cell number and reducing sugar content and β-amylase activity was the highest in Chungkookjang fermented at 40℃. Considering amino-type and ammonia-type nitrogen contents, Chungkookjang fermentation using yellow soybean was favorable. However, the fermentation using black soybean was favorable, considering protease and amylase activities and reducing sugar content.
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KEYWORD
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Bacillus subtilis, Chungkookjang, Fermentation, Soybean cultivar
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