Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Increased Quality Characteristics and Physiological Effects of Chunggukjang Fermented with Bacillus subtilis-SKm

Bacillus subtilis-SKm를 스타터로 이용하여 제조한 청국장의 품질 및 기능성 증진 효과

  • Zheng, Yanfei (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Jeong, Ji-Kang (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Choi, Hye-Sun (National Academy of Agricultural Science, Rural Development Administration) ;
  • Park, Kun-Young (Dept. of Food Science and Nutrition, Pusan National University)
  • 정연비 (부산대학교 식품영양학과) ;
  • 정지강 (부산대학교 식품영양학과) ;
  • 최혜선 (농촌진흥청 국립농업과학원) ;
  • 박건영 (부산대학교 식품영양학과)
  • Received : 2011.10.28
  • Accepted : 2011.12.07
  • Published : 2011.12.31
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Abstract

The quality characteristics and physiological effects of chunggukjang fermented naturally (NF-c), with Bacillus subtilis-SKm (BS-c), with Bacillus subtilis HJ18-4 (BH-c), and with Bacillus subtilis KCCM 42923 (BK-c) were investigated. The characteristics of fermentation were determined by protease, ${\alpha}$-amylase and ${\gamma}$-GTP activities, and additionally the amounts of amino-type and ammonia-type nitrogens. BS-c showed the highest protease, ${\alpha}$-amylase, and ${\gamma}$-GTP activities, and also amino-type nitrogen content among the four types of chunggukjang. The ammonia-type nitrogen content in BS-c was similar to that of BK-c and NF-c. BH-c showed the lowest enzyme activities and amino-type and ammonia-type nitrogen content. BS-c, BH-c, BK-c, and NF-c showed a similar overall acceptability during sensory evaluation. BS-c also showed the strongest DPPH free radical scavenging and anti-proliferative activities in HT-29 human colon carcinoma cells. These results suggested that B. subtilis-SKm was suitable to be used as a starter to enhance the quality and effects of chunggukjang.

B. subtilis-SKm, B. subtilis HJ18-4, B. subtilis KCCM 42923을 스타터로 이용하여 $40^{\circ}C$에서 72시간 발효시켜 청국장(BS-c, BH-c, BK-c)을 제조하였으며, 이때 자연 발효하여 제조한 청국장(NF-c)과 함께 발효 특성을 비교, 관찰하였다. pH는 BS-c, BK-c 및 NF-c에서 7.6으로 비슷하게 나타났고, BH-c가 5.9로 가장 낮았다. 호기성 균수는 BS-c, BK-c, NF-c에서 10.0 log cfu/g대로 비슷한 분포를 보였고, BH-c의 경우는 9.7 log cfu/g로 비교적 낮게 나타났다. 아미노태 및 암모니아태 질소 함량과 ${\gamma}$-GTP의 역가의 결과를 관찰한 결과, 모두 BS-c에서 높게 나타나 발효가 가장 잘 이루어졌음을 알 수 있었으며, BH-c의 경우 발효 정도가 낮음을 알 수 있었다. Protease와 ${\alpha}$-amylase 활성 역시 BS-c에서 높게 나타났다. 관능평가에서는 4종의 청국장이 대체로 비슷한 기호도를 나타냈으나, 종합적인 맛과 종합적인 평가에서 BS-c가 가장 높은 선호도를 나타내었다. 또한 DPPH free radical 소거 효과와 HT-29 암세포 성장 억제효과는 스타터를 이용하여 제조된 청국장인 BS-c, BH-c, BK-c가 NF-c에 비해 우수한 효과를 보였으며, 역시 BS-c가 가장 높은 효과를 나타냈다. 따라서 스타터의 종류에 따라 청국장의 품질 및 기능성에 차이가 나타나며, B. subtilis-SKm을 스타터로 이용할 경우 청국장의 품질 및 기능성 증진 효과를 기대할 수 있다.

Keywords

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