DOI QR코드

DOI QR Code

Characteristics of White Soybean Chungkookjang Fermented by Bacillus subtilis D7

Bacillus subtilis D7에 의하여 발효된 백태 청국장의 특성

  • Lee, Na-Ri (College of Natural Resources and Life Science, Pusan National University) ;
  • Park, Sung-Bo (College of Natural Resources and Life Science, Pusan National University) ;
  • Lee, Sang-Mee (College of Natural Resources and Life Science, Pusan National University) ;
  • Go, Tae-Hun (College of Natural Resources and Life Science, Pusan National University) ;
  • Hwang, Dae-Youn (College of Natural Resources and Life Science, Pusan National University) ;
  • Kim, Dong-Seob (College of Natural Resources and Life Science, Pusan National University) ;
  • Jeong, Seong-Yun (Department of Medical Life Science, Catholic University of Daegu) ;
  • Son, Hong-Joo (College of Natural Resources and Life Science, Pusan National University)
  • 이나리 (부산대학교 생명자원과학대학) ;
  • 박성보 (부산대학교 생명자원과학대학) ;
  • 이상미 (부산대학교 생명자원과학대학) ;
  • 고태훈 (부산대학교 생명자원과학대학) ;
  • 황대연 (부산대학교 생명자원과학대학) ;
  • 김동섭 (부산대학교 생명자원과학대학) ;
  • 정성윤 (대구가톨릭대 의생명과학과) ;
  • 손홍주 (부산대학교 생명자원과학대학)
  • Received : 2012.11.27
  • Accepted : 2013.03.27
  • Published : 2013.04.30

Abstract

This study was carried out to investigate the characteristics of white soybean Chungkookjang fermented by Bacillus subtilis D7. The highest germination rate was obtained under $25^{\circ}C$ when water was supplied for 4 days at intervals of 2 hr. The total isoflavone content was 971.3 ${\mu}g/g$ before germination and 1023.8 ${\mu}g/g$ after germination. The amino type- and ammonia type-nitrogen contents of Chungkookjang were proportional to the fermentation time. The pH values of all Chungkookjang soybeans increased up to pH 7.8-8.0 during fermentation. The number of viable cells in all Chungkookjang soybeans increased significantly up to 24 hr. The protease activity of all Chungkookjang soybeans increased up to 30-36 hr. The ${\alpha}$- and ${\beta}$-amylase activities of Chungkookjang fermented by B. subtilis D7 were enhanced with increasing fermentation time. Analysis of the effect of Chungkookjang intake on the liver function of mouse showed that the alkaline phosphatase (ALP) activity and the superoxide dismutase (SOD) activity in the Chungkookjang diet group were markedly higher than those in the control group. The asparatate aminotransferase (AST) activity in the germinated soybean Chungkookjang diet group was higher than that in the nongerminated soybean Chungkookjang diet group. Therefore, Chungkookjang soybeans fermented with B. subtilis D7 can be expected to have an increased content of functional components and improved quality characteristics.

본 연구에서는 Bacillus subtilis D7과 발아콩을 이용하여 발효된 청국장의 특성을 조사하였다. 백태는 6시간 침지 후, $25^{\circ}C$에서 2시간마다 4일 동안 물을 공급했을 때, 발아율이 가장 높았다. 총 이소플라본 함량은 발아 전 971.3 ${\mu}g/g$이었고, 발아 후 1023.8 ${\mu}g/g$이었다. 실험에 사용된 모든 청국장에서 아미노태 질소 및 암모니아태 질소 함량은 배양시간이 경과함에 따라 증가하였고, 청국장의 pH는 발효과정을 통하여 pH 7.8-8.0로 증가하였다. 청국장의 생균수는 발효 24시간까지 급증한 후, 약간 감소하였다. 청국장의 protease 활성은 발효 30-36시간까지 증가하였고, B. subtilis D7를 이용한 청국장의 ${\alpha}$- 및 ${\beta}$-amylase 활성은 발효 12-18시간까지 증가하였다. 청국장을 섭취한 마우스의 ALP 활성과 SOD 활성은 대조군보다 매우 높았다. AST 활성은 미발아콩 청국장 섭취군보다 발아콩 청국장 섭취군에서 더 높았다. 결론적으로 B. subtilis D7을 이용하여 조제된 발아콩 청국장은 품질 특성이 향상되었고, 기능성 성분의 함량이 증가되었다.

Keywords

References

  1. AOAC. 1990. Official Methods of Analysis. 15th ed. Association of official analytical chemists. Washington, DC.
  2. Cho, K. M., Hong, S. Y., Math, R. K., Lee, J. H., Kambiranda, D. M., Kim, J. M., Md. Islam, S. A., Yun, M. G., Cho, J. J., Lim, W. J. and Yun, H. D. 2009. Biotransformation of phenolics (isoflavones, flavanols and phenolic acids) during the Cheonggukjang by Bacillus pumilus HY1. Food Chem 114, 413-419. https://doi.org/10.1016/j.foodchem.2008.09.056
  3. Eom, S. M., Jung, B. Y. and Oh, H. I. 2009. Changes in chemical components of Cheonggukjang prepared with germinated soybeans during fermentation. J Appl Biol Chem 52, 133-141. https://doi.org/10.3839/jabc.2009.023
  4. Hosoi, T. 1996. Recent progress in treatment of osteroporosis. Nippon Ronen Igakkai Zasshi 33, 240-244.
  5. In, J. P. and Lee, S. K. 2004, Effect of yucca (Yucca shidigera) extract on quality characteristics of Chungkookjang using Bacillus subtilis p01. J Korean Soc Appl Biol Chem 47, 176-181.
  6. Jeong, W. J., Lee, A. R., Chun, J. Y., Cha, J. H., Song, Y. S. and Kim, J. H. 2009. Properties of Cheonggukjang fermented with Bacillus strains with high fibrinolytic activities. J Food Sci Nutr 14, 252-259. https://doi.org/10.3746/jfn.2009.14.3.252
  7. Jung, D. H. and Shim, S. K. 1994. Fermented Soy Foods, pp. 673-686, Spring of Knowledge, Seoul, Korea.
  8. Jung, J. B., Choi, S. K., Jeong, D, Y., KIm, Y. S. and Kim, Y. S. 2012. Effects of germination time of soybeans on quality characteristics of Cheonggukjang fermented with an isolated bacterial strain. Korean J Food Sci Technol 44, 69-75. https://doi.org/10.9721/KJFST.2012.44.1.069
  9. Kim, A. R., Lee, J. J., Cha, S. S., Chang, H. C. and Lee, M. Y. 2012. Effect of soybeans, Chungkukjang, and Doenjang on blood glucose and serum lipid profile in streptozotocin-induced diabetic rats. J Korean Soc Food Sci Nutr 41, 621-629. https://doi.org/10.3746/jkfn.2012.41.5.621
  10. Kim, J. S. 1996. Current research trends on bioactive function of soybean. Korean Soybean Digest 13, 17-24.
  11. Kim, M. H., Lee, N. H. and Choi, U. K. 2008. Fermentation characteristics of Cheonggukjang made of germinated soybean under light condition. J Life Sci 18, 1420-1425. https://doi.org/10.5352/JLS.2008.18.10.1420
  12. Kim, M. P., Lee, N. H. and Choi, U. K. 2008. Fermentation characteristics of Cheonggukjang made of germinated soybean under light condition. J Life Sci 13, 1420-1425. https://doi.org/10.5352/JLS.2008.18.10.1420
  13. Kim, W., Choi, K., Kim, Y., Park, H., Choi, J., Lee, Y., Oh, H., Kwoon, I. and Lee, S. 1996. Purification and characterization of a fibrinolytic enzyme produced from Bacillus sp. strain CK 11-4 screened from Chungkook-jang. Appl Environ Microbiol 62, 2482-2488.
  14. Kim, Y. S., Jung, H. J., Park, Y. S. and Yu, T. S. 2003. Characteristics of flavor and functionality of Bacillus subtilis K-20 Chunggukjang. Korean J Food Sci Technol 35, 475-478.
  15. Kwon, H. Y., Ryu, H. Y., Kwon, C. S., Lee, S. H. and Sohn, H. Y. 2007. Optimization of culture conditions of Bacillus pumilus JB-1 for Chungkook-jang fermentation in soybean boiling-waste liquor medium. Korean J Microbiol Biotechnol 35, 304-309.
  16. Lee, D. G., Kim, N. Y., Jang, M. K., Yoo, B. H., Kim, K. Y,, Kim, S. G., Jeong, Y. K. and Lee, S. H. 2006. Isolation of a fibrinolytic bacterium from Cheongkukjang and characterization of its bioactivity. Korean J Microbiol Biotechnol 34, 299-305.
  17. Lee, J. J., Kim, A. R., Lee, H., Kim, C. H., Chang, H. C. and Lee, M. Y. 2010. Effects of powders of soybean and Doenjang on cholesterol level and antioxidant activities in rats fed with a high cholesterol diet. J Life Sci 20, 1134-1142. https://doi.org/10.5352/JLS.2010.20.7.1134
  18. Lee, J. J., Lee, D. S. and Kim, H. B. 1999. Fermentation patterns of Chungkookjang and Kanjang by Bacillus licheniformis B1. Korean J Microbiol 35, 296-301.
  19. Lee, N. R. 2012. Production and functionality of amino acid biomaterial, poly-${\gamma}$-glutamic acid by Bacillus subtilis D7 isolated from Doenjang, a traditional Korean fermented food. M. S. Thesis. Pusan National University, Miryang, Korea.
  20. Lim, A. K., Jung, H. K., Hong, J. H., Oh, J. S., Kwak, J. H., Kim, Y. H. and Kim, D. I. 2008. Effects of the soybean powder with rich aglycone isoflavone on lipid metabolism and antioxidative activities in hyperlipidemic rats. J Korean Soc Food Sci Nutr 37, 302-308. https://doi.org/10.3746/jkfn.2008.37.3.302
  21. Miller, G. L. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31, 426-429. https://doi.org/10.1021/ac60147a030
  22. Oh, H. I and Eom, S. M. 2008. Changes in microflora and enzyme activities of Cheonggukjang prepared with germinated soybeans during fermentation. Korean J Food Sci Technol 40, 56-62.
  23. Park, S. K., Ryu. C. Y. and Lee, S. W. 2008. Establishment of preparation method of Dua-chungkukjang. J Life Sci 18, 1758-1763. https://doi.org/10.5352/JLS.2008.18.12.1758
  24. Reitman, S. and Frankei, G. 1957. A colorimetric method for the determination of serum glutamic oxaloacetic and glutamic pyruvic transaminase. Am J Clin Pathol 28, 56-63.
  25. Shon, M. Y., Kwon, S. H., Park, S. K., Park J. R. and Choi, J. S. 2001. Changes in chemical components of black bean Chungkugjang added with kiwi and radish during fermentation. Korean J Postarvest Sci Technol 8, 449-445.
  26. Shon, M. Y., Kwon, S. H., Sung, C. K., Lee, S. W. and Park, S. K. 2001. Isolation and microbiological characteristics of Bacillus megaterium SMY-212 for preparation of black bean Chungkugjang. J Life Sci 11, 304-310.
  27. Suh, J. S., Ryu, M. K. and Hur, Y. H. 1983. Effect of Bacillus strains on the Chungkookjang processing III. Changes of the components and enzyme activities during the storage of Chungkookjang. Korean J Food Sci Technol 14, 309-314.
  28. Sung, N. J., Ji, Y. A. and Chung, S. Y. 1984. Changes in nitrogenous compounds of soybean during Chungkookjang koji fermentation. J Korean Soc Food Nutr 13, 275-284.
  29. Tietze, F. 1969. Enzymatic method for quantitative determination of nanogram amounts of total and oxidized glutathione. Anal Biochem 27, 502-522. https://doi.org/10.1016/0003-2697(69)90064-5
  30. Wang, G., Kuan, S. S., Francis, O. J., Ware, G. M. and Carman, A. S. 1990. A simplicated HPLC method for the determination of phytoestrogens in soybean and its processed products. J Agr Food Chem 38, 185-190. https://doi.org/10.1021/jf00091a041
  31. Yoo, J. Y. 1997. Present status of industries and research activities of Korean fermented soybean products. Microorganism Industry 23, 13-30.
  32. Youn, K. C., Kim, D. H., Kim, J. O., Park, B. J., Yook, H. S., Cho, J. M. and Byun, M. W. 2002. Quality characteristics of the Chungkookjang fermented by the mixed culture of Bacillus natto and B. licheniformis. J Korean Soc Food Sci Nutr 31, 204-210. https://doi.org/10.3746/jkfn.2002.31.2.204
  33. Zhou, J. Y. and Prognon, P. 2006. Raw material enzymatic activity determination : A specific case for validation and comparison of analytical methods-The example of superoxide dismutase (SOD). J Pharm Biomed Anal 40, 1143-1148. https://doi.org/10.1016/j.jpba.2005.09.022

Cited by

  1. Quality Characteristics of Various Bean Varieties Fermented with Bacillus subtilis vol.32, pp.5, 2016, https://doi.org/10.9724/kfcs.2016.32.5.541
  2. Manufacturing and Quality Characteristics of the Cheonggukjang Fermented Using Starter Derived from Rice Straw Removed Bacillus cereus Selectively vol.30, pp.1, 2015, https://doi.org/10.13103/JFHS.2015.30.1.65