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Fermentation of Black-soybean Chungkookjang Using Bacillus licheniformis B1

Bacillus licheniformis B1을 이용한 검은콩 청국장 발효

  • Hwang, Jae-Sung (Department of Biotechnology, The Research Institute for Basic Sciences, Hoseo University) ;
  • Kim, Jae-Young (Department of Herbal Cosmetic Science, Hoseo University) ;
  • Sung, Dae-Il (Department of Biotechnology, The Research Institute for Basic Sciences, Hoseo University) ;
  • Yi, Yong-Sub (Department of Herbal Cosmetic Science, Hoseo University) ;
  • Kim, Han-Bok (Department of Biotechnology, The Research Institute for Basic Sciences, Hoseo University)
  • 황재성 (호서대학교 생명공학과, 기초과학연구) ;
  • 김재영 (호서대학교 한방화장품학과) ;
  • 성대일 (호서대학교 생명공학과, 기초과학연구) ;
  • 이용섭 (호서대학교 한방화장품학과) ;
  • 김한복 (호서대학교 생명공학과, 기초과학연구)
  • Received : 2012.08.23
  • Accepted : 2012.09.13
  • Published : 2012.09.30

Abstract

Chungkookjang, fermented soybean, is high in microorganism, enzymes, daidzein, and peptides. Using yellow, black, Seoritae, small-black soybeans and Bacillus licheniformis B1, each Chungkookjang (YC, BC, SC, SBC) was prepared, and their fermentation patterns were compared. Changes of pH and browning material formation were taken as an indicative of fermentation. YC had a high pH increase at an early stage of fermentation, and a low change at a late stage. BC, SC, and SBC showed different patterns with a low pH increase at an early stage and a high pH increase at a late stage. Formation rate of browning material was fastest in YC and slow in the rest of BC, SC, and SMC. SC showed the highest value of browning material formation 1 d after fermentation. Anthocyanin in black soybeans seems to suppress the growth of bacteria at an early stage of fermentation. When anti-inflammatory daidzein contents were analyzed by HPLC, BC, SC, SBC showed higher values than YC. It was demonstrated that black soybeans can be fermented with B. licheniformis B1.

Keywords

Bacillus licheniformis;browning material;Chungkookjang;daidzein;fermentation

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