Differences in Manufacturing Process and Quality between Cheonggukjang for Use in the Raw and Cheonggukjang for Stew

  • Seo, Byoung-Joo (Department of Applied Microbiology, Yeungnam University) ;
  • Kim, Young-Ho (School of Life Sciences and Biotechnology, Kyungpook National University) ;
  • Kim, Jong-Kyu (Department of Applied Microbiology, Yeungnam University)
  • Published : 2008.12.31

Abstract

When cheonggukjgang was manufactured using a Bacillus subtilis CH10-1 starter culture, a short-term fermentation for 14-18 hr appeared to be the optimal for the raw cheonggukjang to avoid the formation of a bitter taste and to contain a high concentration of free sugars, whereas a long-term fermentation for more than 4 days was the optimal for the cheonggukjang for stew in order to contain a high concentration of free amino and organic acids, which are responsible for sweet, savory, and bitter tastes present in stewed cheonggukjang, During activation of murine splenic T cells with phytohemagglutinin (PHA), the presence of either poly-$\gamma$-glutamic acid ($\gamma$-PGA) or partially hydrolyzed $\gamma$-PGA resulted in reduction in the level of interferon-$\gamma$ production and enhancement in the level of interleukin-5 production, possibly due to suppression of Th1 activity and augmentation of Th2 activity. Taken together these results indicate that the raw cheonggukjang and the cheonggukjang for stew are different in their quality and taste as well as immunomodulating activity.

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