Korean Journal of Microbiology (미생물학회지)

The Microbiological Society of Korea (한국미생물학회)
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Characteristics of Chungkookjang Prepared by Bacillus amyloliquefaciens with Different Soybeans and Fermentation Temperatures

Bacillus amyloliquefaciens를 이용하여 콩 종류와 발효온도를 달리하여 제조한 청국장의 특성

  • Lee, Na-Ri (College of Natural Resources and Life Science, Pusan National University) ;
  • Go, Tae-Hun (College of Natural Resources and Life Science, Pusan National University) ;
  • Lee, Sang-Mee (College of Natural Resources and Life Science, Pusan National University) ;
  • Hong, Chang-Oh (College of Natural Resources and Life Science, Pusan National University) ;
  • Park, Kyu-Min (Jangmaeul Co.) ;
  • Park, Geun-Tae (Research and University-Industry Cooperation, Pusan National University) ;
  • Hwang, Dae-Youn (College of Natural Resources and Life Science, Pusan National University) ;
  • Son, Hong-Joo (College of Natural Resources and Life Science, Pusan National University)
  • 이나리 (부산대학교 생명자원과학대학) ;
  • 고태훈 (부산대학교 생명자원과학대학) ;
  • 이상미 (부산대학교 생명자원과학대학) ;
  • 홍창오 (부산대학교 생명자원과학대학) ;
  • 박규민 (장마을) ;
  • 박근태 (부산대학교 산학협력단) ;
  • 황대연 (부산대학교 생명자원과학대학) ;
  • 손홍주 (부산대학교 생명자원과학대학)
  • Received : 2013.02.04
  • Accepted : 2013.03.07
  • Published : 2013.03.31
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Abstract

This study was carried out to investigate the characteristics of Chungkookjang depending on different soybeans and fermentation temperatures using Bacillus amyloliquefaciens C2 isolated from homemade Chungkookjang. The highest protease activity was 854 U/g in yellow soybean Chungkookjang and 847 U/g in black soybean Chungkookjang at $35^{\circ}C$. The highest amylase activity was 3.87 U/g at $40^{\circ}C$ in yellow soybean Chungkookjang and 4.96 U/g at $45^{\circ}C$ in black soybean Chungkookjang. The highest reducing sugar content was 16.11 mg/g at $40^{\circ}C$ in yellow soybean Chungkookjang and 19.08 mg/g at $45^{\circ}C$ in black soybean Chungkookjang. The highest amino type nitrogen content was 420 mg%/g in yellow soybean Chungkookjang and 194 mg%/g in black soybean Chungkookjang at $40^{\circ}C$. The highest pH was 7.92 at $40^{\circ}C$ in yellow soybean Chungkookjang and 7.59 at $45^{\circ}C$ in black soybean Chungkookjang. The highest number of viable cell was 9.3 log CFU/g at $40^{\circ}C$ in yellow soybean Chungkookjang and at $35^{\circ}C$ in black soybean Chungkookjang. On the other hand, the lowest ammonia type nitrogen content was 225 mg%/g at $45^{\circ}C$ in yellow soybean Chungkookjang and 80 mg%/g at $40^{\circ}C$ in black soybean Chungkookjang. Yellow soybean Chungkookjang showed high protease activity, pH and amino type nitrogen, whereas black soybean Chungkookjang showed high amylase activity and reducing sugar.

본 연구에서는 가정에서 제조한 청국장으로부터 순수분리한 Bacillus amyloliquefaciens C2를 이용하여 콩 종류와 발효온도에 따른 청국장의 품질 특성 변화를 조사하였다. Protease 활성은 $35^{\circ}C$에서 배양했을 때 황태 청국장에서 854 U/g, 흑태 청국장에서 847 U/g로 가장 높았다. Amylase 활성은 황태 청국장의 경우, $40^{\circ}C$에서 3.87 U/g, 흑태 청국장은 $45^{\cricr}C$에서 4.96 U/g로 가장 높았다. 환원당 함량은 황태 청국장의 경우, $40^{\circ}C$에서 16.11 mg/g, 흑태 청국장은 $45^{\circ}C$에서 19.08 mg/g으로 가장 높았다. 아미노태 질소 함량의 경우, 황태 청국장은 $40^{\circ}C$에서 420 mg%/g, 흑태 청국장은 194 mg%/g로 가장 높았다. pH의 경우, 황태 청국장은 $40^{\circ}C$에서 7.92, 흑태 청국장은 $45^{\circ}C$에서 7.59로 가장 높았다. 황태 및 흑태 청국장의 생균수는 각각 $40^{\circ}C$ 및 $35^{\circ}C$에서 9.3 log CFU/g로 가장 높았다. 반면에 암모니아태 질소 함량은 황태 청국장의 경우, $45^{\circ}C$에서 225 mg%/g, 흑태 청국장은 $40^{\circ}C$에서 80 mg%/g로 가장 낮았다. 황태 청국장은 높은protease 활성, pH 및 아미노태 질소함량을 나타내었다. 반면에, 흑태 청국장은 높은 amylase 활성과 환원당 함량 및 낮은 암모니아태 질소 함량을 나타내었다.

Keywords

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