Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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The Bacterial Biological Response Modifier Enriched Chungkookjang Fermentation

면역증강물질 강화 청국장 발효

  • Hong, Sung-Wook (Department of Biological Research and Technology, Yonsei University) ;
  • Kim, Joo-Young (Department of Microbiology, College of Medicine, Yonsei University) ;
  • Lee, Bong-Ki (Department of Microbiology, College of Medicine, Yonsei University) ;
  • Chung, Kun-Sub (Department of Biological Research and Technology, Yonsei University)
  • 홍성욱 (연세대학교 생물자원공학과) ;
  • 김주영 (연세대학교 의과대학 미생물학교실) ;
  • 이봉기 (연세대학교 의과대학 미생물학교실) ;
  • 정건섭 (연세대학교 생물자원공학과)
  • Published : 2006.08.01
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Abstract

The aim of this study was to produce Chungkookjang-a food produced through fermentation with Bacillus licheniformis E1-that contains an increased concentration of a bacterial biological response modifier (B-BRM). Unfortunately, sensory studies have indicated that B. licheniformis E1-fermented Chungkookjang is unacceptable for commercial use. We isolated another bacterial strain from this food product: B. subtilis S2. The optimum time and temperature for Chungkookjang fermentation with B. licheniformis E1 and B. subtilis S2 were 48 hr and $40^{\circ}C$, respectively. Sensory studies showed that Chungkookjang fermented by both B. licheniformis E1 and B. subtilis S2 was more acceptable than B. licheniformis E1 only. The amino nitrogen and crude protein content of the product were 359 mg% and 45.6% respectively. Additionally, it was confirmed that the proliferation of mouse splenic lymphocytes increased significantly, when the cells were treated with the BRM from Chungkookjang fermented using the mixture of bacterial strains in vitro. These results suggest that the enriched Chungkookjang may help patients who are medically in need of potentiation of lymphocytes proliferation.

전통된장에서 B 세포만을 선택적으로 증가시키는 면역증강 물질을 생산하는 B. licheniformis E1을 분리한 바 있다(22). 이를 이용하여 면역증강 청국장을 제조하였으나 관능적인 측면에서 기호도가 좋지 않았고 아미노태 질소함량이 식품공전의 규격(280 mg%)에 적합하지 않았다. 이를 보완하기 위해 시판 청국장으로부터 발효미생물을 분리하였다. 단백질 분해효소 활성과 청국장 발효제조시 기호도에서도 가장 우수한 청국장 발효미생물이 선발되었고 동정한 결과 B. subtilis S2로 명명하였다. 청국장 발효에 있어서 최적 발효온도와 최적 발효시간을 조사한 결과 $40^{\circ}C$에서 48시간 동안 발효하였을 때의 기호도가 가장 우수하였다. 단일균주 B. licheniformis E1, B. subtilis S2 및 B. licheniformis E1과 B. subtilis S2의 혼합균주를 각각 접종하여 발효제조한 청국장과 시판 청국장을 대조구로 사용하여 청국장의 기호도, 이화학적 특성조사와 면역증강 활성 비교를 조사하였는데, B. licheniformis E1과 B. subtilis S2의 혼합균주를 접종하여 제조한 청국장에서 기호도가 가장 우수하였고 아미노태 질소함량과 조단백질 함량은 359 mg%와 45.6%로 식품공전의 규격에 적합하였다. 청국장으로부터 면역증강 물질을 분리하여 마우스 비장 림프구의 증식 및 억제 현상을 측정한 결과, 20,480 unit으로 림프구의 증식에 있어서도 가장 효과적인 것으로 확인되었다.

Keywords

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