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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Fermented Soybean Products by Bacillus sp. Isolated from Traditional Soybean Paste

전통장류 유래 Bacillus sp.를 이용한 콩 발효물의 품질 특성

  • 이선영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 엄정선 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최혜선 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
  • Received : 2014.04.01
  • Accepted : 2014.04.24
  • Published : 2014.05.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study evaluated the quality characteristics of soybean fermented with several Bacillus sp., which were selected based on their high enzymatic and antimicrobial activities. Total aerobic bacterial counts of fermented soybeans with HJ5-2 ($3.00{\times}10^9CFU/mL$) were the highest among all strains. Lactic acid bacteria numbered $2.50{\times}10^2{\sim}7.30{\times}10^4CFU/mL$ in soybeans fermented with isolates. Amylase and protease activities of the RD7-7 sample were the highest among all strains. Reducing sugar and amino-type nitrogen contents of fermented soybeans with HJ18-4 (2.35%) and RD7-7 (227.96 mg%) were the highest. Total amino acid contents of the samples were 16.62~18.38%, and glutamic acid, aspartic acid, leucine, lysine, arginine were major amino acids. Oxalic acid (36.51~63.57 mg/100 g) and succinic acid (429.49~600.15 mg/100 g) were the predominant organic acid. These results provide useful information for development starter (single and complex) as well as for the production of high quality fermented soybean foods.

전통 장류 유래 효소 활성 및 항균 활성 우수 Bacillus sp.를 스타터로 한 콩 발효물의 품질 특성을 분석하였다. 총균수는 HJ5-2를 접종한 시료가 $3.00{\times}10^9CFU/mL$로 가장 높았으며, 유산균은 스타터 첨가 콩 발효물에서 $2.50{\times}10^2{\sim}7.30{\times}10^4CFU/mL$를 나타나는 것으로 보아 접종된 균주가 우점종이 된 것을 확인하였다. ${\alpha}$-Amylase 활성은 RD7-7(20.82 unit/mL)과 HJ18-4(18.45 unit/mL), protease 활성은 RD7-7(647.92 unit/mL)을 접종한 콩 발효물이 높은 활성을 나타내었다. 환원당 함량은 HJ18-4(2.35%), 아미노태 질소 함량은 RD7-7(227.96 mg%) 접종 콩 발효물에서 높은 함량을 나타내었다. 아미노산 함량은 glutamic acid, aspartic acid, leucine, lysine, arginine 순으로 검출되었다. 유기산은 oxalic acid(36.51~63.57 mg/100 g)가 모든 실험군에서 검출되었으며, succinic acid(600.15~429.49 mg/100 g)는 control과 RD7-7 접종 콩 발효물에서 검출되었다. 향기 성분을 분석한 결과 총 28종(esters 3종, ketones 6종, aldehydes 2종, alcohols 4종, hydrocarbons 2종, pyrazines 2종, acids 4종, 기타 4종)이 검출되었으며, RD7-7과 HJ18-4를 접종한 콩 발효물에서 23종의 향기 성분이 검출되었다. 본 연구는 고품질 장류용 스타터 개발을 위한 단일균 접종 콩 적용 시험으로 향후 혼합배양 스타터 개발 및 기능성 콩 발효소재 개발을 위한 기초자료로 제시하고자 한다.

Keywords

References

  1. Kim JS. 1996. Current research trends on bioactive function of soybean. Korean Soybean Digest 13(2): 17-24.
  2. Eom SM, Jung BY, OH HI. 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
  3. Lee JO, Ha SD, Kim AJ, Yuh CS, Bang IS, Park SH. 2005. Industrial application and physiological functions of cheonggukjang. Food Sci Ind 38: 69-78.
  4. Cho YJ, Cha WS, Chun SS, Choi UK, Bok SK, Kim MU. 2000. Production and separation of anti-hypertensive peptide during chunggugjang fermentation with Bacillus subtilis CH-1023. J Korean Soc Agric Chem Biotechnol 43: 247-252.
  5. Kim IJ, Kim HK, Chung JH, Jeong YK, Ryu CH. 2002. Study of functional chungkukjang contain fibrinolytic enzyme. Korean J Life Sci 12: 357-362. https://doi.org/10.5352/JLS.2002.12.3.357
  6. Zheng YF, Jeong JK, Choi HS, Park KY. 2011. Increased quality characteristics and physiological effects of chunggukjang fermented with Bacillus subtilis-SKm. J Korean Soc Food Sci Nutr 40: 1694-1699. https://doi.org/10.3746/jkfn.2011.40.12.1694
  7. Lee JJ, Cho CH, Kim JY, Lee DS, Kim HB. 2001. Antioxidant activity of substances extracted by alcohol from Chungkookjang powder. Kor J Microbiol 37: 177-181.
  8. Hwang HA, Lee NK, Cho IJ, Hahm YT, Kwon KO, Kim BY. 2008. Selection of microorganisms and optimization of manufacture process for cheonggukjang. Korean J Food Sci Technol 40: 406-411.
  9. Son DH, Kwon OJ, Ji WD, Choi UK, Kwon OJ, Lee EJ, Cho YJ, Cha WS, Chung YG. 2000. The quality changes of cheonggukjang prepared with Bacillus sp. CS-17 during fermentation time. J Korean Soc Agric Chem Biotechnol 43: 1-6.
  10. Allagheny N, Obanu ZA, Campbell-Platt G, Owens JD. 1996. Control of ammonia formation during Bacillus subtilis fermentation of legumes. Int J Food Microbiol 29: 321-333. https://doi.org/10.1016/0168-1605(95)00069-0
  11. Kim YS, Jung HJ, Park YS, Yu TS. 2003. Characteristics of flavor and functionality of Bacillus subtilis K-20 chunggukjang. Korean J Food Sci Technol 35: 475-478.
  12. Youn KC, Kim DH, Kim JO, Park BJ, Yook HS, Cho JM, Byun MW. 2002. Quality characteristics of the chungkookjang fermented by the mixed culture of Bacillus natto and B. lichniformis. J Korean Soc Food Sci Nutr 31: 204-210. https://doi.org/10.3746/jkfn.2002.31.2.204
  13. Ashiuchi M, Kamei T, Baek DH, Shin SY, Sung MH, Soda K, Yagi T, Misono H. 2001. Isolation of Bacillus subtilis (chungkookjang), a poly-gamma-glutamate producer with high genetic competence. Appl Microbiol Biotechnol 57: 764-769. https://doi.org/10.1007/s00253-001-0848-9
  14. Yoon KH. 2012. Properties of ${\beta}$-galactosidase from Bacillus licheniformis isolated from Cheongkookjang. Korean J Microbiol Biotechnol 40: 17-22. https://doi.org/10.4014/kjmb.1202.02002
  15. Yoon KH, Shin HY. 2010. Medium optimization for the protease production by Bacillus licheniformis isolated from Cheongkookjang. Kor J Mocrobiol Biotechnol 38: 385-390.
  16. Kim SS, Lee JH, Ahn YS, Kim JH, Kang DK. 2003. A fibrinolytic enzyme from Bacillus amyloliquefaciens D4-7 isolated from Chungkook-Jang: its characterization and influence of additives on thermostability. Kor J Microbiol Biotechnol 31: 271-276.
  17. Lee DG, Kim NY, Jang MK, Yoo BH, Kim KY, Kim SG, Jeong YK, Lee SH. 2006. Isolation of a fibrinolytic bacterium from Cheongkukjang and characterization of its bioactivity. Kor J Microbiol Biotechnol 34: 299-305.
  18. Kwon HY, Kim YS, Kwon GS, Kwon CS, Sohn HY. 2004. Isolation of immuno-stimulating strain Bacillus pumilus JB-1 from Chungkook-jang and fermentational characteristics of JB-1. Kor J Microbiol Biotechnol 32: 291-296.
  19. Woo SM, Kwon SH, Jeong YJ. 2006. Selection and fermentation characteristics of cheongkukjang stains. Korean J Food Preserv 13: 77-82.
  20. Choi UK, Son DH, Ji WD, Im MH, Choi JD, Chung YG. 1998. Changes of taste components and palatability during chungkukjang fermentation by Bacilllus subtillis DC-2. J Koream Soc Food Sci Nutr 27: 840-845.
  21. Kim HJ, Lee JJ, Cheigh MJ, Choi SY. 1998. Amylase, protease, peroxidase and ascorbic acid oxidase activity of kimchi ingredients. Korean J Food Sci Technol 30: 1333-1338.
  22. Yoon KS. 1988. Changes of enzymatic activities during the fermentation of soybean-soy paste by Aspergillus spp. MS Thesis. Kunkuk University, Seoul, Korea.
  23. Choi HS, Joo SJ, Song IG, Min KB, Kim KS, Yoon HS. 2007. Quality characteristic of hwangki (Astragalus membranaceus) chungkukjang during fermentation. Korean J Food Preserv 14: 356-363.
  24. Miller GL, Blum R, Glennon WE, Burton AL. 1960. Measurement of carboxymethylcellulase activity. Anal Biochem 2: 127-132.
  25. Lee SY, Park NY, Kim JY, Choi HS. 2012. Quality characteristics of rice-doenjang during fermentation by differently shaped meju and adding starter. Korean J Food & Nutr 25: 505-512. https://doi.org/10.9799/ksfan.2012.25.3.505
  26. Lee NR, Go TH, Lee SM, Hong CO, Park KM, Park GT, Hwang DY, Son HJ. 2013. Characteristics of chungkookjang prepared by Bacillus amyloliquefaciens with different soybeans and fermentation temperatures. Kor J Microbiol 49: 71-77. https://doi.org/10.7845/kjm.2013.007
  27. Suk AR. 2006. Quality of chungkookjang with wild microorganisms. MS Thesis. Kyungpook National University, Daegu, Korea.
  28. Park JS, Lee MY, Lee TS. 1995. Compositions of sugars and fatty acids in soybean paste (doenjang) prepared with different microbial sources. J Korean Soc Food Nutr 24: 917-924.
  29. Hong SW, Kim JY, Lee BK, Chung KS. 2006. The bacterial biological response modifier enriched cheongkukjang fermentation. Korean J Food Sci Technol 38: 548-553.
  30. Baek LM, Park LY, Park KS, Lee SH. 2008. Effect of starter cultures on the fermentative characteristics of cheonggukjang. Korean J Food Sci Technol 40: 400-405.
  31. Rozan P, Kuo YH, Lambein F. 2000. Free amino acids presentin commercially available seedlings sold for human consumption. A potential hazard for consumers. J Agric Food Chem 48: 716-723. https://doi.org/10.1021/jf990729v
  32. Park JH, Han CK, Choi SH, Lee BH, Lee HJ, Kim SS. 2011. Development of odor-reduced Korean traditional cheonggukjang added with job's tears. J Korean Soc Food Sci Nutr 40: 259-266. https://doi.org/10.3746/jkfn.2011.40.2.259

Cited by

  1. Analysis of Protein Function and Comparison of Protein Expression of Different Environment in Soybean using Proteomics Techniques vol.60, pp.1, 2015, https://doi.org/10.7740/kjcs.2014.60.1.033
  2. Changes in Biological Qualities of Soy Grits Cheonggukjang by Fermentation with β-Glucosidase-Producing Bacillus Strains vol.45, pp.5, 2016, https://doi.org/10.3746/jkfn.2016.45.5.702
  3. Effects of mixed culture of Bacillus subtilis and Lactobacillus acidophilus on Cheonggukjang quality vol.25, pp.5, 2018, https://doi.org/10.11002/kjfp.2018.25.5.527
  4. $CO_2$농도와 온도 상승에 따른 백태와 서목태(Glycine max (L.) Merrill)의 식물계절학 및 번식생태학적 반응 vol.28, pp.6, 2014, https://doi.org/10.13047/kjee.2014.28.6.634
  5. 전통 장류 유래 유산균을 이용한 콩 발효물의 품질특성 vol.24, pp.2, 2014, https://doi.org/10.11002/kjfp.2017.24.2.187
  6. 장류용 콩 품종별 발효물의 품질 특성 vol.32, pp.2, 2019, https://doi.org/10.9799/ksfan.2019.32.2.114
  7. Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation vol.28, pp.4, 2019, https://doi.org/10.1007/s10068-018-00549-6
  8. 콩 품종에 따른 발효물의 아미노산과 향기성분 특성 vol.32, pp.5, 2014, https://doi.org/10.9799/ksfan.2019.32.5.434
  9. Quality Change of Fermented Soybean Products by Aspergillus spp. from Soybean Cultivar vol.23, pp.4, 2014, https://doi.org/10.13050/foodengprog.2019.23.4.258
  10. Aspergillus속 균주를 이용한 콩 발효물의 이화학적 특성 vol.33, pp.3, 2014, https://doi.org/10.9799/ksfan.2020.33.3.279
  11. Bacillus amyloliquefaciens로 제조한 콩 발효물의 발효시간에 따른 품질 변화 vol.33, pp.4, 2014, https://doi.org/10.9799/ksfan.2020.33.4.381
  12. Properties of Antioxidant Activities and Volatile Flavor Compounds of Fermented Black Soybean Products by Soybean Cultivar vol.24, pp.4, 2014, https://doi.org/10.13050/foodengprog.2020.24.4.358
  13. Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang) vol.26, pp.16, 2014, https://doi.org/10.3390/molecules26165067