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KMID : 1134820140430050756
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 5 p.756 ~ p.762
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Quality Characteristics of Fermented Soybean Products by Bacillus sp. Isolated from Traditional Soybean Paste
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Lee Sun-Young
Eom Jeong-Seon
Choi Hye-Sun
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Abstract
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This study evaluated the quality characteristics of soybean fermented with several Bacillus sp., which were selected based on their high enzymatic and antimicrobial activities. Total aerobic bacterial counts of fermented soybeans with HJ5-2 (3.00×109 CFU/mL) were the highest among all strains. Lactic acid bacteria numbered 2.50×102 ～7.30×104 CFU/mL in soybeans fermented with isolates. Amylase and protease activities of the RD7-7 sample were the highest among all strains. Reducing sugar and amino-type nitrogen contents of fermented soybeans with HJ18-4 (2.35%) and RD7-7 (227.96 mg%) were the highest. Total amino acid contents of the samples were 16.62～18.38%, and glutamic acid, aspartic acid, leucine, lysine, arginine were major amino acids. Oxalic acid (36.51～63.57 mg/100 g) and succinic acid (429.49～600.15 mg/100 g) were the predominant organic acid. These results provide useful information for development starter (single and complex) as well as for the production of high quality fermented soybean foods.
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KEYWORD
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fermented soybean products, Bacillus sp., quality characteristics
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