Journal of Environmental Science International (한국환경과학회지)

The Korean Environmental Sciences Society (한국환경과학회)
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Fermentation Characteristics of Chungkookjang Prepared Using Different Soybean

콩 종류에 따른 청국장의 발효특성

  • Lee, Na-Ri (Department of Life Science and Environmental Chemistry, Pusan National University) ;
  • Lee, Sang-Mee (Department of Life Science and Environmental Chemistry, Pusan National University) ;
  • Go, Tae-Hun (Department of Life Science and Environmental Chemistry, Pusan National University) ;
  • Jeong, Seong-Yun (Department of Medical Life Science, Catholic University of Daegu) ;
  • Hong, Chang-Oh (Department of Life Science and Environmental Chemistry, Pusan National University) ;
  • Kim, Keun-Ki (Department of Life Science and Environmental Chemistry, Pusan National University) ;
  • Park, Hyean-Cheal (Department of Life Science and Environmental Chemistry, Pusan National University) ;
  • Lee, Sang-Mong (Department of Life Science and Environmental Chemistry, Pusan National University) ;
  • Kim, Young-Gyun (Department of Life Science and Environmental Chemistry, Pusan National University) ;
  • Son, Hong-Joo (Department of Life Science and Environmental Chemistry, Pusan National University)
  • 이나리 (부산대학교 생명환경화학과) ;
  • 이상미 (부산대학교 생명환경화학과) ;
  • 고태훈 (부산대학교 생명환경화학과) ;
  • 정성윤 (대구가톨릭대학교 의생명과학과) ;
  • 홍창오 (부산대학교 생명환경화학과) ;
  • 김근기 (부산대학교 생명환경화학과) ;
  • 박현철 (부산대학교 생명환경화학과) ;
  • 이상몽 (부산대학교 생명환경화학과) ;
  • 김용균 (부산대학교 생명환경화학과) ;
  • 손홍주 (부산대학교 생명환경화학과)
  • Received : 2012.12.14
  • Accepted : 2013.03.14
  • Published : 2013.06.28
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Abstract

This study was carried out to investigate changes of protease and amylase activities and nitrogen content in Chungkookjang prepared by Bacillus subtilis S8 and different soybean. Amino-type nitrogen and ammonia-type nitrogen contents increased with an increase in fermentation time and was the highest in black soybean Chungkookjang. The number of viable cells increased up to 24 h of fermentation at all temperatures tested; especially, their levels were the highest at $40^{\circ}C$. Protease activity was the highest in black soybean Chungkookjang. ${\alpha}$-amylase activity increased significantly up to 6 h of fermentation at $30^{\circ}C$ and $40^{\circ}C$ and then maintained constantly. It also increased up to 30-36 h of fermentation at $45^{\circ}C$ and then decreased. ${\beta}$-amylase activity was the highest in black soybean Chungkookjang at $35^{\circ}C$ and $40^{\circ}C$ and in yellow soybean Chungkookjang at $45^{\circ}C$. Production pattern of reducing sugar was similar to that of ${\beta}$-amylase. Amino-type nitrogen, viable cell number and reducing sugar content and ${\beta}$-amylase activity was the highest in Chungkookjang fermented at $40^{\circ}C$. Considering amino-type and ammonia-type nitrogen contents, Chungkookjang fermentation using yellow soybean was favorable. However, the fermentation using black soybean was favorable, considering protease and amylase activities and reducing sugar content.

Keywords

References

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