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KMID : 1134820100390121832
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 12 p.1832 ~ p.1838
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The Fermentative Characteristics of Cheonggukjang Prepared by Starter Culture of Bacillus spp. with Fibrinolytic Activity
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Hwang Jong-Hyun
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Abstract
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The objective of this study was to improve the flavor of Cheonggukjang prepared by the culture optimization of starter with the fibrinolytic activity. After 25 strains isolated from the commercial Cheonggukjang and Doenjang in different regions were compared, 7 Bacillus strains with proteolytic and slime-producing activities were selected. When the fibrin plate method for fibrinolytic activity was applied, CJJN-4 and 5 showed the higher activity in tripticase soy broth (TSB). All Cheonggukjang prepared with CJJN-4 and 5 also had the fibrinolytic activity, regardless of culture temperature or time. Especially, Cheonggukjang prepared at 40℃ showed higher activity than 45oC, and Cheonggukjang prepared with CJJN-4 for 48 hr at 40℃ showed the highest fibrinolytic activity. Although there was no significant difference in pH of Cheonggukjang prepared with CJJN-4 or 5 during 72 hr at 40℃, Cheonggukjang prepared with CJJN-4 at 45℃ had lower pH until 60 hr than 40℃ or CJJN-5. The total amino type nitrogen contents of Cheonggukjang were 1,139.6 (CJJN-4) and 1,027.6 ㎎% (CJJN-5) for 72 hr at 40℃, and their producing rates were also higher at 40℃ fermentation than 45℃. Meanwhile, the contents of ammonia type nitrogen induced unpleasant flavor were lower in Cheonggukjang with CJJN-4 and 5 at 40℃ than CJJN-5 at 45℃. Therefore, Cheonggukjang fermented with CJJN-4 starter at 40℃ had the improved flavor, such as change of amino or ammonia type nitrogen production, and higher fibrinolytic activity.
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KEYWORD
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Cheonggukjang, Bacillus spp., starter, fibrinolytic activity
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