Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
권호 표지

Effect of Yucca (Yucca shidigera) Extract on Quality Characteristics of Chungkookjang using Bacillus subtilis p01

유카(Yucca shidigera)추출물의 첨가가 Bacillus subtilis p01을 이용한 청국장의 품질 특성에 미치는 영향

  • In, Jae-Pyung (Department of Appl. Biol. & Chem., Konkuk University) ;
  • Lee, Si-Kyung (Department of Appl. Biol. & Chem., Konkuk University)
  • 인재평 (건국대학교 응용생물화학과) ;
  • 이시경 (건국대학교 응용생물화학과)
  • Published : 2004.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the effect of yucca extract on the quality characteristics of Chungkookjang using Bacillus subtilis p01. The changes in the contents of amino-type N, ammonia type N, volatile compounds and organic acids, and those in the activities of ${\alpha}-amylase$ and protease were also determined during aging of Chungkookjang. The amount of amino-type N increased gradually with time for aging. The content of amino-type N was slightly higher in Chungkookjang fermented by adding yucca extract than in the control without yucca extract. The content of ammonia-type N was slightly lower in Chungkookjang with yucca extract than in the control without yucca extract. The activities of amylase and protease were higher in Chungkookjang with yucca extract than in the control and the highest in Chungkookjang containing 0.5 mg/g of yucca extract. Organic acid contents in Chungkookjang was the highest at the initial period of fermentation. The contents of organic acids in Chungkookjang with yucca extract was higher than that in control for 48 hr of aging. The amounts of 2,5-dimethylpyrazine were increased by addition of yucca extract, while those of cis-3-hexanol were decreased.

Bacillus subtilis p01 균주를 사용한 청국장 제조 시 유카 추출물의 첨가가 청국장의 숙성중 품질 특성에 미치는 영향을 검토하고자 청국장 숙성 과정중의 아미노태 질소, 암모니아태 질소, amylase 활성, pretense 활성, 유기산 성분의 변화, 향기성분의 변화를 조사하였다. 청국장의 숙성 중 아미노태질소 함량은 유카 첨가구에서 증가 하였으며, 암모니아태 질소는 유카 첨가구에서 감소하였다. Amylase 활성은 유카 첨가구들이 대조구와 비교 시 높게 나타났으며, 유카 추출물을 0.5 mg/g 첨가 시 효소활성이 가장 높았다. Pretense 활성 역시 유카 추출물 첨가구가 무첨가구보다 다소 높게 나타났다. 유기산은 유카 첨가구들에서 citric acid, acetic acid, malic acid가 검출되었고, 2,5-Dimethylpyrazine이 증가하였고, 불쾌취로 작용되는 cis-3-hexane이 숙성 기간 중 감소함을 보였다.

Keywords

References

  1. Piya, C, Hong, S. H., Cho~ Y J., Hwang, I. H., Lee, S. S. and Ha, J. K. (2001) Effect of yucca exctract on in vitro fermentation by mixed ruminal microorganism.J. Anim. Sci. Technol. 43, 707-720
  2. Robert B., Harris, D. H. and Tom, L. (1978) Yucca plant saponin in the treatment of hypertension and hypercholesterolemia. J. Appl. Nutr. 30, 374-38
  3. Segal, R. and Schlosser, E. (1975) Role of glycosidases in the membranlytic, antifungal action of saponins. Arch. Microbiol. 104, 147-150
  4. Wallace, R. J., Arthaud, L. and Newbold, C J. (1994) Influence of Yucca shidigera extract on ruminal ammonia concentration and ruminal microorganisms. Appl. Environ. Microbiol. 60, 1762-1767
  5. Yeo, J. and Kim, K. I. (1997) Effect of feeding diets containing an antibiotic, a probiotic or yucca extract on gr6wth and intestinal urease activity in broiler chicks. Poultry Science 76, 381-385
  6. In, J. P., Lee, S. K., Ahn, B. K., Chung, I. M. and Jang, C H. (2002) Flavor improvement of Chungkookjang by addition of Yucca (Yucca shidigera) extract. Kor. J. Food Sci. Technol. 34, 57-64
  7. Yoon, K S. (1988) Changes of enzymatic activities during the fermentation of soybean-soypaste by Aspergillus spp. MS Thesis, Konkuk University, Korea
  8. Anson, M. L. (1939) The estimation of pepsin, trypsin, papain and cathepsin with hemoglobin. J. Gen. Physiol. 22, 79-85 https://doi.org/10.1085/jgp.22.1.79
  9. Official Methods of Analysis Association of Official Analytical Chemists (1995) Vol. 2, 11-16
  10. Joo, H. K, and Yun, S. E.(1997) Improvement on flavor and taste of Chungkookjang by freeze denaturation of soybean. Daesan Nonchong 5, 161-174
  11. Choi, B. D. (1997) Studies on the changes of the quality and chemical compositions in the aging of the Chunglwokjang prepared with frozen soybeans. MS Thesis, Konkuk University, Korea
  12. Lee, B. Y., Kim, D. M. and Kim, K H. (1991) Studies on the change in rheological properties of Chunglwokjang. Kor. J. Food Sci. Technol. 23, 478-484
  13. Wang, Y., Mcallister, T. A, Newbold, C. J., Rode, L. M., Cheeke, P. R. and Cheng, K J. (1998) Effect of Yucca schidigera extract on fermentation and degradation of steroidal saponins in the rumen simulation technique (Rusitec). Animal Feed Sci. Technol. 74, 143-153 https://doi.org/10.1016/S0377-8401(98)00137-0
  14. Makkar, H. S., Sen, S., Blummel, M. and Becker, K (1998) Effects of fraction containing saponins from Yucca schidigera, Quillaja saponaria and Acacia auriculoformis on rumen fermentation. J. Agri. Food Chern. 46, 4324-4328 https://doi.org/10.1021/jf980269q
  15. Masazumi, M., Yukiyishi, T., Hitoshi, M., Kenji, M., Osamu, T., Takao, I., Kazuhiro, O., Ryoji, K and Kazuo, Y. (2000) Antiyeast steroidal saponins from Yucca schidigera (Mohave Yucca), a new anti-food-deteriorating agent. J. Nat. Prod. 63, 332-338 https://doi.org/10.1021/np9904354
  16. Valdez, F. R., Bush, L. J., Goetsch, A. L. and Owens, N. (1986) Effect of steroidal sapogenins on ruminal fermentation and on production of lactating dairy cows. J. Dairy Sci. 69, 1568-1575 https://doi.org/10.3168/jds.S0022-0302(86)80573-2
  17. Suh, J. S., Lee, S. G. and Ryu, M. K (1982) Effect of Bacillus strains on the Chungkookjang processing II. Change of the components and enzyme activities during the storage of Chunglwolqang. Kor. J. Food Sci. Technol. 14, 309-314
  18. Ko, T. G., Kim, J. D., Bae, S. H., Han, Y. K and Han. I. K (2000) Study for the development of antibiotics-free diet for weanling pigs. Kor. J. Anim. Sci. 42, 37-44
  19. Bae, K H., Ko, T. G., Kim, J. H., Cho, W. T., Han, Y. K and Han, J. K (1999) Use of metabolically active substance to substitute for antibiotics in finishing pigs. Kor. J. Anim. Sci. 41, 23-30
  20. Sulistyo, J., Naotoshi, T., Kazumi, F. and Kan, K. (1988) Production of Natto starter. Nippon shokuchin Kogyo Gakkaishi 35, 280-281
  21. Son, D. H., Kwon, O. J., Ji, W. D., Choi, U. K, Kwon, O. J., Lee, E. J., Cho, Y. J., Cha, W. S. and Chung, Y. G. (2000) The quality of Chungkookjang prepared by Bacillus CS-17 during fermentation time. J. Kor. Soc. Agric. Chern. Biotechnol. 43, 16
  22. Sugahara, E., Ito, T., Odagiri, S., Kubota, K and Kobayashi, A (1985) Comparision of odor components of natto and cooked soybean. Agri. Bioi. Chern. 49, 311-318 https://doi.org/10.1271/bbb1961.49.311