Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Selection of Microorganisms and Optimization of Manufacture Process for Cheonggukjang

고품질의 청국장 생산 발효균주 선별 및 최적화

  • Hwang, Hyun-Ae (Department of Food Science & Biotechnology, Institute of Life Science and Resource, Kyung Hee University) ;
  • Lee, Nam-Kuen (Department of Biotechnology, Chung Ang University) ;
  • Cho, Il-Jae (Department of Biotechnology, Chung Ang University) ;
  • Hahm, Young-Tae (Department of Biotechnology, Chung Ang University) ;
  • Kwon, Ki-Ok (Sangchon Food) ;
  • Kim, Byung-Yong (Department of Food Science & Biotechnology, Institute of Life Science and Resource, Kyung Hee University)
  • 황현애 (경희대학교 식품공학과 및 생명자원연구소) ;
  • 이남근 (중앙대학교 생명공학과) ;
  • 조일재 (중앙대학교 생명공학과) ;
  • 함영태 (중앙대학교 생명공학과) ;
  • 권기옥 ((주)상촌식품) ;
  • 김병용 (경희대학교 식품공학과 및 생명자원연구소)
  • Published : 2008.08.01
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Abstract

This study was conducted to examine the quality enhancement of fermented soybean pastes (cheonggukjang) using microorganisms with high enzyme activities and proper experimental design. The microorganisms for soybean paste fermentation were selected from a specific area of Gyeonggi and were idenlified by 16S rDNA sequence analysis. To prepare the cheonggukjang, an optimum mixing ratio of selected microorganisms was determined using contour plots and numerical optimization methods. A total of 39 microorganisms were isolated from the soybean paste, consisting primarily of Bacillus subtilis and Bacillus licheniformis, and no mold was found. Three microorganisms showing high enzyme activities were selected and used to formulate an optimum mixing ratio for cheonggukjang preparation. Based on levels of amino-nitrogen, ammonium-nitrogen, antioxidant activity values, and sensory preference results, the optimum mixing ratio of 50% of Bacillus sp. SC-1 and 50% SC-3 was suggested for the manufacture of high quality of cheonggukjang.

본 연구는 청국장의 품질을 향상시키고 최적화시키기 위해 경기도 이천에서 높은 효소가를 가진 균주를 분리 동정하며 선택된 균주들을 이용하여 최적배합비를 산출하고자 하였다. 16S rDNA와 PCR을 이용하여 균주를 동정한 결과, 39개의 균주 대부분이 B. subtilis와 B. licheniformis이었으며 곰팡이는 검출되지 않았고 그 중 5개의 균주가 높은 역가를 나타내었다. 고품질의 장류생산 및 최적화 공정을 확립하기 위해 분리 동정한 균주중에서 amylase, protease, lipase와 cellulase의 활성이 높은 균주를 3개 선택하여 최적화 공정작업에 이용하였고 실험법에 의해 청국장을 제조하였다. 암모니아태질소, 선호도, 아미노태질소 및 항산화가에 근거를 두어 contour map과 numerical 최적화를 한 결과, 50%의 Bacillus sp. SC-l과 50% SC-3을 섞었을 때 최적의 청국장이 만들어졌다.

Keywords

References

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