• Food Science and Preservation
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• v.9 no.2
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• pp.205-211
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• 2002

In order to selection of the suitable soybean varieties, the quality characteristics of meju and doenjang on 4 domestic soybean cultivars(Daeweon, Sodam, Jinpeum and Hwangkeum) were evaluated. Crude protein and lipid content was 26.7∼30.5% and 16.89∼19.31%. The content of total free sugar among 4 soybean cultivars were 4.99∼5.26% and composed mainly stachyose(2.59∼3.51%), raffinose and sucrose. The content of total free sugar of meju were the highest in Jinpeum among 2.10∼2.66% and composed mainly glucose. The lightness of meju lump in Hwangkeum was larger decrease than the others, the redness were higher in Daeweon and Hwangkeum, the yellowness was the highest in Sodam. The lightness of meju powder was the highest in Sodam, the redness was the lowest in Sodam, the yellowness was the highest in Hwangkeum. The chemical composition of doenjang were that : was the highest in Jinpeum among the 7.90∼9.71% crude lipid, in Daeweon among 9.67∼13.50% crude protein, in Sodam among 2739∼3825 mg% Formol nitrogen and in Daeweon among 6.88∼8.36% crude saponin, respectively. The content of total free sugar of doenjang were the highest in Hwangkeum among 1.88∼2.22% and composed mainly fructose and glucose. The lightness and yellowness of doenjang was the highest in Sodam, the redness was the highest in Hwangkeum. Doenjang by Hwangkeum had good score for taste, texture and overall quality in sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.904-909
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• 2005

To produce functional food ingredient from the soybean curd residue (SCR), alkaline fermentation was performed with SCR from cold processed (D-SCR) or hot processed (P-SCR) tofu. The solid- state fermentation was performed by Bacillus firmus NA-1 at $42^{\circ}C$. The fermentation of heat-treated D- SCR resulted in higher production of peptides and fibrinolytic enzyme compared with D-SCR without heating. The P-SCR showed higher production of peptides, fibrinolytic enzyme, indicating alkaline pH after fermentation for 18 hr. When the moisture content of P-SCR was reduced to $60\%$, the production of peptides and fibrinolytic enzyme were enhanced. The P-SCR fortified with $10\%$ MFS (micronized full-fat soy flour) showed higher fibrinolytic enzyme activity and consistency index by fermentation of Bacillus firmus NA-1 Furthermore, the P- SCR fortified with $20\%$ MFS indicated relatively higher peptide content, fibrinolytic enzyme activity and enhanced flavor. By increasing the addition of MFS, the peptide content of fermented P-SCR was increased significantly, but fibrinolytic enzyme was slightly decreased.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.7 no.3
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• pp.476-482
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• 2006

The aim of this work was to perform the screening and identification of the bacterium, MK-15 having the activity of fibrinolytic enzyme for the commercial use. Initially, strain MK-15 was enriched and isolated from naturally fermented soybean. Morphological and various physiological characteristics of the strain MK-15 was examined. The activity of fibrinolytic enzyme derived from supernatants of test culture MK-15 was performed by fibrin plate method for solid fibrinolytic activity. As the result, the fibrinolytic activity of MK-15 grown on the soybean media was about 2.7 times greater than that of plasmin used as stardard. 16S rRNA analyses revealed that strain MK-15 was 99.9% similar to Bacillus subtilis species cluster, and the bacterium was designated as Bacillus sp. MK-15. Strain MK-15 was registered in GenBank as [DQ163021].

• Journal of Life Science
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• v.32 no.10
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• pp.803-811
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• 2022

Despite the importance of traditional Korean fermented foods, little is known about the microbial communities and diversity of fermented soy products. To gain insight into the unexplored microbial communities of both Doenjang (DJ) and Ganjang (GJ) that may contribute to the fermentation in Korean traditional foods, we carried out next-generation sequencing (NGS) based on the V3-V4 region of 16S rDNA gene analysis. The alpha diversity analysis results revealed that both the Shannon and Simpson diversity indices were significantly different between the two groups, whereas the richness indices, including ACE, CHAO, and Jackknife, were not significant. Firmicutes were the most dominant phylum in both groups, but several taxa were found to be more abundant in DJ than in GJ. The proportions of Bacillus, Kroppenstedtia, Clostridium, and Pseudomonas and most halophiles and halotolerant bacteria, such as Tetragenococcus, Chromohalobacter, Lentibacillus, and Psychrobacter, were lower in DJ than in GJ. Linear discriminant effect size (LEfSe) analysis was carried out to discover discriminative functional biomarkers. Biomarker discovery results showed that Bacillus and Tetragenococcus were identified as the most important features for the classification of subjects to DJ and GJ. Paired-permutational multivariate analysis of variance (PERMANOVA) further revealed that the bacterial community structure between the two groups was statistically different (p=0.001).

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.337-345
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• 2006

The properties of various grains used for the solid-state cultivation of basidiomycetes were examined. The hydration time with cold water was 10 hours for malt soybean. The required hydration time for Job's tears, barley and wheat was 4, 6 and 12 hours, respectively, but the final moisture content ranged from 30 to 48 %, which was much less than the optimum moisture content for mycelial growth. For the mass cultivation of mycelia, the hydrated grains with cold water were placed in plastic bottles. The mycelial growth ra in e bottled grains was high in the early stage with inoculation of homogenized mycelium. The mycelium activity was maintained by adding sterilized water in the middle of the cultivation period. Jupjang underwent sensory evaluation to examine the possibility of utilizing basidiomycetes in functional foods. The grains fermented with Ganoderma lucidum was the best for Jupjang. The combination of malt soybean and Job's tears was the best for Jupjang. The acceptability of Jupjang was improved during the period of aging time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1253-1257
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• 2017

The general characteristics, anti-mutagenicity, and in vitro anti-cancer effects of Chungkukjang, Shuidouchi, and Natto were studied. Representative brands of the three types of soybean-based short-term-fermented foods were chosen and evaluated. Chungkukjang showed the highest amino and ammonia type nitrogen contents, although Natto exhibited lower levels, and Shuidouchi showed the lowest pH and high acidity. Anti-mutagenicity was assessed by the Ames test and in vitro anti-cancer effects were assessed in HT-29 human colon cancer cells. Chungkukjang exhibited the highest anti-mutagenicity and anti-cancer effects. Based on these results, Chungkukjang showed the best functional effects, and Shuidouchi showed better functional effects than Natto. Even if such efficacies depend on raw materials and processing methods, our comparison of three types of foods from representative brands shows that Chungkukjang was the best soybean-derived product in terms of overall quality, followed by Shuidouchi and Natto. These results might be due to differences in duration of fermentation, processing method, and quality of raw materials, but further research on the basis of ethnic culture and administration method of each nation should follow.

• Food Industry
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• s.168
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• pp.28-31
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• 2002

한국산 콩 발효식품인 청국장과 된장의 생리활성효과에 대한 감마선의 영향을 살펴보았다. 청국장과 된장은 시중에서 구입하였으며 5,10,20 kGy의 선량으로 조사하였다. 생리활성효과로 angiotensin converting enzyme inhibition, xanthine oxidase inhibition, tyrosinase inhibition과 전자공여능을 살펴본 결과 10 kGy 보다 낮은 조사선량에서는 어떠한 영향도 끼치지 않는 것으로 나타났다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2007.11a
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• pp.195.2-195.2
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• 2007

• 건강소식
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• v.34 no.6
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• pp.40-41
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• 2010

우리나라의 대표적인 발효식품인 김치는 세계 5대 건강식품 중 하나이다. 세계 5대 건강식품은 스페인의 올리브오일, 그리스의 요구르트, 일본의 낫토, 인도의 렌틸콩이다. 세계의 대표적인 건강식품도 우리 몸에 당연히 좋겠지만 세계적인 장수촌의 식생활을 살펴보면 오염되지 않은 제철 채소가 장수의 으뜸비결이다. 한마디로 신토불이 식생활이 세계 최고의 건강식품이라는 것이다.

• Proceedings of the Korean Nutrition Society Conference
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• 2003.05a
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• pp.252.2-252.2
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• 2003