Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지
DOI QR코드

DOI QR Code

Manufacturing and Quality Characteristics of the Cheonggukjang Fermented Using Starter Derived from Rice Straw Removed Bacillus cereus Selectively

Bacillus cereus가 선택적으로 제거된 볏짚유래 스타터를 이용한 청국장의 제조 및 품질특성

  • 이은실 ((재)발효미생물산업진흥원) ;
  • 송예지 (농업회사법인순창장류(주)) ;
  • 김광표 (전북대학교 식품공학과) ;
  • 임은정 ((재)발효미생물산업진흥원) ;
  • 정도연 ((재)발효미생물산업진흥원) ;
  • 조성호 ((재)발효미생물산업진흥원)
  • Received : 2014.09.02
  • Accepted : 2015.02.11
  • Published : 2015.03.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study is to evaluate quality characteristics of the Cheonggukjang produced using rice straw-derived Bacillus cereus free starter culture (RiBS1). The Cheonggukjang was prepared in 0.1 and 1.0% inoculum concentrations of starter culture and fermented from 12 hr to 72 hr at 40 and $50^{\circ}C$. Amino-nitrogen contents after 48 hr fermentation were 559.6~590.2 mg% and 393.8~494.0 mg% at 40 and $50^{\circ}C$, respectively. Sensory evaluation showed that the Cheonggukjang fermented using RiBS1 starter for 48 hr at $50^{\circ}C$ was better than the control. And we inspected on B. cereus and biogenic amine in the Cheonggukjang produced using RiBS1 starter. As a results, B. cereus was not detected and histamine and tyramine of biogenic amine were $5.53{\pm}0.13{\sim}39.96{\pm}0.62mg/kg$. This research results showed that rice straw-derived B. cereus free starter culture (RiBS1) will be produce the Cheonggukjang with good flavour and taste.

Keywords

References

  1. Kim W.K., Choi K.H., Park H.H., Choi J.Y., Lee Y.S., Oh H.I., Kwon I.B., Lee S.Y.: Purification and characterization of fibrinolytic enzyme produced from Bacillus sp. strain CK11-4 screened from chungkookjang. Appl. Environ. Microbial., 62, 2482-2488 (1996).
  2. Cheigh, H.S., Lee J.S., Lee C.Y.: Antioxidative characteristics of soybean sauce. Korean J. Soc. Food Nutr., 22, 570-575 (1993).
  3. Yoo, J.Y.: Present status of industries and research activities of Korean fermented soybean products. Korean J. Appl. Microbiol. Biotechnol., 23, 13-30 (1997).
  4. Okamato A, Hanagata H, Matsumoto E, Kawamura T, Koizume Y, Yanagida F.: Angiotensin I converting enzyme inhibitory activities of various fermented foods. Biosci. Biotech. Bioch., 59, 1147-1149 (1995). https://doi.org/10.1271/bbb.59.1147
  5. Lee S.H., Baek L.M., Park L.Y.: Physiological characteristics of Bacillus spp. isolated from rice straw as cheonggukjang starter. Korean J. food sci. technol., 40, 562-567 (2008).
  6. Baek L.M.: Effect of soybean germination on the quality characteristics of cheongkookjang inoculated with Bacillus licheniformis B-59 isolated from rice straw. Catholic University of Daegu, The Graduate School (2009).
  7. Nadeeca B, Chung S.J., Jeong D.Y., Kim K.P.: The Use of the Pathogen-specific Bacteriophage BCP8-2 to Develop a Rice Straw-derived Bacillus cereus-free Starter Culture. Korean J. food sci. technol., 46, 115-120 (2014). https://doi.org/10.9721/KJFST.2014.46.1.115
  8. Anonymous.: Opinion of the scientific panel on biological hazards on Bacillus cereus another Bacillus spp. in foodstuffs. The EFSA Journal., 175, 1-48 (2005).
  9. KFDA.: Common standards & specifications for general foods. Korea (2007).
  10. 채수규: 기본 식품 분석학. 석학당, pp. 174-278 (2013).
  11. 유주현: 식품공학실험서(I). 탐구당, pp. 725 (1975).
  12. Yu, J.H.: Experiments in food science and engineering, Department of food engineering. Yonsei university (Ed.), Tamgudang, Seoul, 2, 476-478 (1984).
  13. Shin D.H., Kim D.H., Choi U, Lim D.K., Lim M.S.: Studies on the physicochemical characteristic of traditional kochujang. Korean J Food Sci Technol., 28, 157-161 (1996).
  14. The pharmaceutical society of japan. Methods of analysis in heath science. Kanehara & Co. Ltd., Tokyo, Japan. pp. 180-182 (2005).
  15. Lee B.Y., Kim D.M., Kim K.H.: Physico-Chemical Properties of Viscous Substance Extracted from Chungkook-jang, Koream J Food Sci Technol., 23, 599-604 (1991).
  16. Ko Y.J., Son Y.H., Kim E.H., Seol H.G., Lee G.R., Kim D.H., Ryu C.H.: Quality properites of commercial chungkukjang in korea. Journal of Agriculture & Life Science., 46, 1-11 (2012).
  17. Lee N.R., Park S.B., Lee S. M., Go T.H., Hwang D.Y., Kim D.S., Jeong S.Y., Son H.J.: Characteristics of White Soybean Chungkookjang Fermented by Bacillus subtilis D7, Journal of Life Science., 23, 529-536 (2013). https://doi.org/10.5352/JLS.2013.23.4.529
  18. Kim K.J., Ryu M.K., Kim S.S.: Chungkook-jang koji fermentation with rice straw, Korean J. Food sci. Technol., 14, 301-308 (1982).
  19. Baek L.M., Park L.Y., Park K.S., Lee S.H.: Effect of starter cultures on the fermentative characteristics of Cheonggukjang. Korean J Food Sci Technol, 40, 400-405 (2008).
  20. Lee N.R., Lee S.M., Go T.H., Jeong S.Y., Hong C.O., Kim K.K., Park H.C., Lee S.M., Kim Y.G., Son H.J.: Fermentation chracteristics of chungkookjang prepared using different soybean. J. of Environ. Sci. Inter., 22, 723-732 (2013). https://doi.org/10.5322/JESI.2013.22.6.723
  21. Sung N.J., Ji Y.A. Chung S.Y.: Changes in nitrogenous compounds of soybean during Chungkookjang koji fermentation. J Korean Soc Food Nutr., 13, 275-284 (1984).
  22. Youn K.C., Kim D.H., Kim J.O., Park B.J., Yook H.S., Cho J.M. Byun M.W.: 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 (2002). https://doi.org/10.3746/jkfn.2002.31.2.204
  23. Ann Y.G.: Changes in components and peptides during fermentation of cheonggukjang, Korean J. Food Nutr., 24, 124-131 (2011). https://doi.org/10.9799/ksfan.2011.24.1.124
  24. Joo H.K.: Studies on the Manufacturing of Chungkukjang, Korea J Food sci. Technol., 3, 64-67 (1971).
  25. Suh J.S., Ryu M.K., Hur Y.H.: Effect of bacillus strains on the Chungkookjang processing, Korea J Food sci. Technol., 15, 383-391 (1983).
  26. Hwang J.H.: The fermentative characteristics of Cheonggukjang prepared by starter culture of Bacillus spp. with fibrinolytic activity. J. Kor. Soc. Food Sci. Nutr., 39, 1832-1838 (2010). https://doi.org/10.3746/jkfn.2010.39.12.1832
  27. Kameda Y., et: All Anti-tumor activity of Bacillus natto. V. Isolation and characterization of sufactic in the culture medium of Bacillus nato KMD 2311, Chem. Pharm, Bull, 22, 938-944 (1974). https://doi.org/10.1248/cpb.22.938
  28. Youn, H.K., Choi, H.S., Hur, S.H., Hong, J.H.: Antimicrobial activities of viscous substances from Chongkukjang fermented with different Bacillus spp, J. Fd Hyg. Safety, 16, 188-193 (2001).
  29. Joo H.K.: Studies on chemical composition of commercial chungkukjang and flavor compounds by mugwort (Artimisia asiatica) or red pepper seed oil. J. Korean soybean digest, 13, 44-56 (1996).
  30. Kim J.S., Yoon S.M., Choe J.S., Park H.J., Hong S.P., Chang C.M.: Phycochemical properties of traditional cheonggukjang produced in different region. Agric. Chem. Biotech., 41, 377-383 (1998).
  31. Seok Y.R., Kim Y.H., Woo S.H.S., Kim T.W., Lee S.H., Choi C.: Change of protein and amino acid composition during cheonggukjang fermentation using Bacillus licheniformis CN-115. J. Korean Soc. Appl. Biol. Chem., 37, 65-71 (1994).