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KMID : 1134820160450050702
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 5 p.702 ~ p.710
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Changes in Biological Qualities of Soy Grits Cheonggukjang by Fermentation with β-Glucosidase-Producing Bacillus Strains
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Lee Kyung-Ha
Choi Hye-Sun
Hwang Kyung-A
Song Jin
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Abstract
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The bioactivity of soy grits cheonggukjang was enhanced by fermentation using three β-glucosidase-producing Bacillus subtilis strains (HJ 18-9, HJ 25-8, and HJ 18-9+HJ 25-8) for 48 h at 37°C. The results indicate that protease, cellulase, and a-amylase activities significantly increased (P<0.05) with increasing fermentation time. In addition, the amino-type nitrogen content of B. subtilis-fermented soy grits cheonggukjang increased to 91.0∼168.0 mg% after 48 h of fermentation. Among the isoflavones in soy grits cheonggukjang, contents of β-glucosides or acetyl-glucosides were reduced while aglycone content increased upon fermentation. In particular, soy grits cheonggukjang fermented with B. subtilis HJ18-9 and HJ25-8 showed the largest increases in aglycone content compared to complex treatment. These results provide useful information for development starter (single and complex) as well as for production of high quality fermented soybean food.
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KEYWORD
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soybean, soy grits, isoflavone, Bacillus
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