Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains

Bacillus subtilis 균주를 이용하여 제조한 팽화미 된장의 품질 특성

  • Lee, Kyung Ha (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Eun Ju (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Choi, Hye Sun (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Park, Shin Young (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Jae Hyun (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Song, Jin (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
  • 이경하 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김은주 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 최혜선 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 박신영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김재현 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 송진 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2015.07.22
  • Accepted : 2015.08.18
  • Published : 2015.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the quality characteristics of popped rice Doenjang prepared with different Bacillus strains (Bacillus subtilis KACC 15935, and Bacillus subtilis HJ18-9). The changes in the enzyme activity (protease, cellulase, and ${\alpha}$-amylase), amino-type nitrogen and ammonia-type nitrogen contents, and the reducing sugar were investigated during the fermentation period. Enzymes such as protease, cellulase, and a-amylase plays an important role in the changes in composition of nutrients, and in flavor and taste of popped rice Doenjang. Protease activities of the popped rice deonjang fermented with different Bacillus strains (control, B. subtilis KACC 15935, and B. subtilis HJ18-9) was in the range of 171.77-185.97 unit/g at the beginning of fermentation, and there were no significant differences among the samples. On the other hand, the protease activity in popped rice Doenjang fermented with B. subtilis HJ18-9 increased significantly up to $248.77{\pm}4.53unit/g$ at the end of fermentation (p<0.05). Cellulase activity and a-amylase activity of popped rice Doenjang in HJ18-9 was higher than these of other samples. After 56 days of fermentation, amino-type nitrogen in popped rice deonjang fermented with control, B. subtilis KACC 15935, and B. subtilis HJ18-9 increased significantly up to $174.99{\pm}3.70$, $166.59{\pm}1.40$, $225.39{\pm}3.70mg%$, respectively (p<0.05). These results suggested that B. subtilis HJ18-9 was a suitable starter for the preparation of soybean paste.

본 연구는 된장 제조 시 자연발효 시킨 control과, B. subtilis KACC15935, B. subtilis HJ18-9균주를 starter로 접종하여 발효시킨 팽화미된장의 효소활성과 품질특성을 측정하였다. 환원당을 유리하는데 관여하는 ${\alpha}$-amylase 효소활성의 경우 control과 HJ18-9를 접종한 시료에서 높게 나타났다. 또한 된장의 단백질을 분해하여 특유의 구수한 맛 성분을 유리하는 protease 활성의 경우도 control과 HJ18-9를 접종한 시료에서 높게 나타났으며, 이는 아미노태질소 함량에서도 같은 경향을 나타냈다. 또한 cellulose를 분해할 수 있는 능력을 가지고 있어 유용성분의 장내 이용성 증진을 위해 널리 사용되는 효소인 cellulase활성이 있는 HJ18-9균주를 처리한 접종구에서 $115.45{\pm}30.05unit/g$로 control과 B. subtilis KACC15935 처리구에서 $53.75{\pm}15.91$, $43.75{\pm}13.51unit/g$ 인 것에 비해 높게 나왔다. 이러한 결과로 본 연구를 통해 선별한 균주를 스타터로 접종하여 된장 제조에 알맞은 균주를 개발, 평가하여 가공품으로 개발의 기초연구가 되고자 하였다.

Keywords

References

  1. Jung SW, Kwon DJ, Koo MS, Kim YS (1994) Quality characteristics and acceptance for Doenjang prepared with rice. J Korean Agric Chem Sci, 37, 266-271
  2. 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
  3. Kim YS, Kim JY, Choi HS (2011) Quality characteristics of commercial rice soybean paste. Korean J Food Preserv, 18, 853-858 https://doi.org/10.11002/kjfp.2011.18.6.853
  4. Kim YJ, Choi YH, Park SY, Choi HS, Jeong ST, Kim EM (2012) Quality characteristics of Kochujang with different ratios of rice-nuruk. Korean J Community Living Sci, 23, 339-346 https://doi.org/10.7856/kjcls.2012.23.3.339
  5. Kim JS (1996) Current research trends on bioactive function of soybean Korean soybean digest. Korean J Food Sci Technol, 13, 17-24
  6. Ryun YR, Kook MC, Cho SC, Shin HH, Kim BC, Cho HY, Cho EK (2011) Development of pretreatment and mixed culture processes for plant originated lactic acid to produce a functional lactic acid beverage. Korean J Food Nutr, 24, 117-123 https://doi.org/10.9799/ksfan.2011.24.1.117
  7. Park JS (1992) Histological changes of Doenjang during the fermentation with different strains. Korean J Food Sci Technol, 24, 477-481
  8. Jeong MW, Jeong JK, Kim SJ, Park KY (2013) Fermentation characteristics and increased functionality of doenjang prepared with bamboo salt. J Korean Soc Food Sci Nutr, 42, 1915-1923 https://doi.org/10.3746/jkfn.2013.42.12.1915
  9. Rho JD, Choi Y, Lee SJ (2008) Quality chracteristics of soybean pastes (doenjang) prepared using different types of microorganisms and mixing ratios. Korean J Food Cookery Sci, 24, 243-250
  10. Lee SY, Kim JY, Baek SY, Yeo SH, Koo BS, Park HY, Choi HS (2011) Isolation and identification characteristics of oligotrophic strains with high enzyme activity from buckwheat sokseongjang. Korean J Food Sci Technol, 43, 735-741 https://doi.org/10.9721/KJFST.2011.43.6.735
  11. Yoon KS (1998) Changes of enzymatic activities during the fermentation food soybean-soypaste by Aspergillus spp. MS Thesis. Konkuk University, Seoul, Korea
  12. KFDA (2005) Food Code. Korea Food & Drug Administration, Cheongwon, Korea
  13. Chae SK, Kang KS, Ma SJ, Bang GW, Oh MH, Oh SH (2000) In Standard Food Analysis. Gigu-Munhwasa, Seoul, Korea, p 299-301
  14. Uzzan M, Labuza TP (2004) Critical issue in R&D of soy isoflavone enriched foods and dietary supplement, J Food Sci, 69, 77-86
  15. Weatherburn MW (1967) Phenol-hypochorite reaction for determination of ammonia. J Anal Chem, 39, 971-974 https://doi.org/10.1021/ac60252a045
  16. Yoon IS, Kim HO, Yoon SE, Lee KS (1977) Studies on the changes of N-compounds during the fermentation process of the Korean Doenjang. Korean J Food Sci Technol, 9, 131-137
  17. Kim SH, Kim SJ, Kim BH. Kang SG, Jung ST (2000) Fermentation of Doenjang prepared with sea salts. Korean J Food Sci Technol, 32, 1365-1370
  18. Mok CK, Song KT, Lee JY, Park YS, Lim SB (2005) Changes in microorganisms and enzyme activity of low salt soybean paste (doenjang) during fermentation. Food Engin Prog, 14, 153-158
  19. Ra KS, Oh SH, Kim JM, Suh HJ (2004) Isolation of fibrinolytic enzyme and ${\beta}$-glucosidase producing strains from Doenjang and optimum conditions of enzyme production. J Korean Soc Food Sci Nutr, 33, 439-442 https://doi.org/10.3746/jkfn.2004.33.2.439
  20. Ryu BH (2003) Development of functional Doenjang for antioxidative and fibrinolytic activity. J Life Sci, 13, 559-568 https://doi.org/10.5352/JLS.2003.13.5.559
  21. Kim JH, Yoo JS, Lee CH, Kim SY, Lee SK (2006) Quality properties of soybean pastes made from meju with mold producing protease isolated from traditional meju. J Korean Soc Appl Biol Chem, 49, 7-14
  22. No JD, Lee DH, Lee DH, Choi SY, Kim NM, Lee JS (2006) Changes of quality and physiological functionality during the fermentation of Doenjangs made by isolated Nuruk mold and commercial Nuruk mold. J Korean Soc Food Sci Nutr, 35, 1025-1030 https://doi.org/10.3746/jkfn.2006.35.8.1025
  23. 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
  24. Lee JY, Mok CK (2010) Changes in physicochemical properties of low salt soybean paste (doenjang) during fermentation. Food Engin Prog, 14, 153-158
  25. Lee GR, Ko YJ, Kim EJ, Kim IH, Shin KH, Kim YG, Ryu CH (2013) Quality characteristic of wheat Doenjang according to mixing ratio of meju. Korean J Food Preserv, 20, 191-198 https://doi.org/10.11002/kjfp.2013.20.2.191
  26. Kim DH, Kim SH (1999) Biochemical characteristics of whole soybean cereals fermented with Mucor and Rhizopus strains. Korean J Food Sci Technol, 31, 176-182
  27. Hwang HA, Lee NK, Choi IJ, Hagm YT, Kwon KO, Kim BY (2008) Selected of microorganisms and optimimization of manufacture process for cheonggukjang. Korean J Food Sci Techol, 40, 406-411
  28. Lee GY, Kim SI, Jung MG, Seong JH, Lee YG, Kim HS (2014) Characteristics of Chungkookjang that enhance the flavor and GABA content in a mixed culture of Bacillus subtilis MC31 and Lactobacillus sakei 383. J Life Sci, 24, 1102-1109 https://doi.org/10.5352/JLS.2014.24.10.1102
  29. Hong JS, Park JR, Jeon JR, Cha MH, Kim J, Kim JH (2004) Quality characteristics and angiotensin converting enzyme inhibitory activity of doenjang prepared with Bacillus subtilis SS103. J East Asian Soc Dietary Life, 15, 363-369
  30. Kim HL, Lee TS, Noh BS, Park JS (1998) Characteristics of samjangs prepared with different doenjangs as a main material. Korean J Food Sci Technol, 30, 54-61
  31. Lee JY, Mok CK (2010) Changes in physicochemical properties of low salt soybean pastes (doenjang) during fermentation. Food Engin Prog, 14, 153-158
  32. Seo JS, Han EM, Lee TS (1986) Effect of Meju shapes and strains on the chemical composition of soybean paste. J Korean Soc Food Nutr, 15, 1-9

Cited by

  1. 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
  2. Quality Changes in Doenjang upon Fermentation with Two Different Bacillus subtilis Strains vol.26, pp.2, 2016, https://doi.org/10.17495/easdl.2016.4.26.2.163
  3. Quality Characteristics of Doenjang Added with Root Vegetables Powder vol.29, pp.4, 2015, https://doi.org/10.17495/easdl.2019.8.29.4.326