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KMID : 1134820160450050736
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 5 p.736 ~ p.745
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Inhibition of Bacillus cereus in Cheonggukjang Fermented with Bacillus Starters with Antimicrobial Activities
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Lee Jae-Yong
Shim Jae-Min
Liu Xiaoming
Yao Zhuang
Lee Kang-Wook
Cho Kye-man
Kim Gyoung-min
Shin Jung-Hye
Kim Jeong-Sang
Kim Jeong-Hwan
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Abstract
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Cheonggukjang, a traditional Korean fermented soy food, was prepared by inoculation of Bacillus subtilis EMD4 or Bacillus amyloliquefaciens EMD17 with anti-bacterial or anti-fungal activities into soybeans. Cheonggukjang was also prepared by co-inoculation of EMD4 and EMD17 (1:1, v/v). Control cheonggukjang was prepared by using B. subtilis KACC16450 (Natto strain). Growth of B. cereus cells spiked with starter organisms was completely inhibited by B. amyloliquefaciens EMD17 after 12 h of fermentation at 37°C. Growth of B. cereus was also inhibited by B. subtilis EMD4, but the degree of inhibition was weaker. After 48 h of fermentation, cheonggukjang samples were stored for 10 days at 4°C. B. cereus cells were not detected from cheonggukjang inoculated with EMD4, whereas significant numbers still present in control. The pH values of cheonggukjang samples were not significantly different. During fermentation, cheonggukjang fermented with EMD17 showed the highest fibrinolytic activity and during storage, cheonggukjang fermented with a Natto strain was the highest. Cheonggukjang fermented with a Natto strain also showed the highest amount of total phenolic compounds. The results show that control of B. cereus in cheonggukjang is possible by using starters such as B. amyloliquefaciens EMD17.
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KEYWORD
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cheonggukjang, starter, Bacillus subtilis, Bacillus amyloliquefaciens
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