한국식품저장유통학회지 (Food Science and Preservation)

  • 제22권4호
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  • Pages.545-552
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  • 2015
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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Bacillus subtilis 균주를 이용하여 제조한 팽화미 된장의 품질 특성

Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains

  • 이경하 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김은주 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 최혜선 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 박신영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김재현 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 송진 (농촌진흥청 국립농업과학원 농식품자원부)
  • 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)
  • 투고 : 2015.07.22
  • 심사 : 2015.08.18
  • 발행 : 2015.08.30
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초록

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.

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.

키워드

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피인용 문헌

  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