• Journal of Microbiology and Biotechnology
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• 제32권4호
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• pp.458-463
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• 2022

We evaluated the antibiotic susceptibilities, hemolytic activities, and technological properties of 36 Staphylococcus xylosus strains and 49 S. pseudoxylosus strains predominantly isolated from fermented soybean foods from Korea. Most of the strains were sensitive to chloramphenicol, erythromycin, gentamycin, kanamycin, lincomycin, oxacillin, tetracycline, and trimethoprim. However, 23 strains exhibited potential phenotypic acquired resistance to erythromycin, lincomycin, and tetracycline. Based on breakpoint values for staphylococci from the Clinical and Laboratory Standards Institute, >30% of the isolates were resistant to ampicillin and penicillin G, but the population distributions in minimum inhibitory concentration tests were clearly different from those expected for acquired resistance. None of the strains exhibited clear α- or β-hemolytic activity. S. xylosus and S. pseudoxylosus exhibited salt tolerance on agar medium containing 20% and 22% (w/v) NaCl, respectively. S. xylosus and S. pseudoxylosus strains possessed protease and lipase activities, which were affected by the NaCl concentration. Protease activity of S. pseudoxylosus was strain-specific, but lipase activity might be a characteristic of both species. This study confirms the potential of both species for use in high-salt soybean fermentation, but the safety and technological properties of strains must be determined to select suitable starter candidates.

• 한국식생활문화학회지
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• 제5권3호
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• pp.313-316
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• 1990

Soybean was originated from the regions of Manchuria where it was processed into Dujang, the fermented soybean souce. It was not until the Han dynasty in China that 'Shi', one type of Dujang, was introduced. 'Shi', which is also known as 'Sanguk'(loose soybean Meju), is made by first boiling and then fermenting the kernel of cooked soybean. It was admitted by the Chinese scholors that the 'Shi' which was used in China was introduced from Manchurian, the neighboring people to China at that time and the concestor of Korean. 'Maljang' is a form of caked-shaped 'Meju' which is made by formenting cooked and mashed soybean. The 'Maljang' of Manchuria was introduced to China, where it was called 'Maldo'. This fact is stated in a book, 'Saminwolyong', written during the 2nd century. 'Maljang' is presently used in Korea, but China has abandoned the use of 'Maljang' since the 6th century. It was introduced to Japan from Korea around the 7th century, and is remained in a few local regions. Although the term 'Jang' is representing all sort of fermented soybean preducts, including 'Shi' and 'Maljang', today, the definition of 'Jang' differs between China and Korea. According to the Chinese definition of 'Jang'. it is fermented soybean mixed with other cereal Koji. 'Jang' was first mentioned in 'Jaeminyo sool' in China and it was lator introduced to Japan However, in Korea, the Chinese type of 'Jang' was not commonly used due to the popularity of 'Maljang'.

• 한국식품과학회지
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• 제8권3호
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• pp.121-128
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• 1976

삶은 콩, 두부, 비지 및 메주장 제품들을 실험실에서 제조하여 이들 식품의 백미식이에 대한 단백질 보충 효과를 비교 관찰하였다. 식이의 총단백질의 20%에 상당하는 대두식품을 증숙된 쌀에 첨가하여 시험식이를 만들고 총 9일간의 백쥐사양시험으로 이들 식이의 단백질 소화율, 생물가(BV), NPU, PER 및 부분도체질소가를 측정하였다. 이들 시험결과에 의하면 일반적으로 비발효 대두제품 즉 삶은 콩, 두부, 비지는 백미식이의 단백가를 상당히 증진시키나, 메주 발효식품은 이를 별로 증진시키지 못하며 오히려 어떤 경우에는 저하시킴을 나타내었다. 또한 재래식 가정메주를 첨가한 식이에서 영양장애요소의 존재 가능성이 검측되었는데 이 재래식 메주의 생장저해효과는 6개월간의 메주장 숙성기간중에 소실되는 것으로 나타났다. 끝으로 본논문의 Part 1 부터 Part 4 까지의 전반에 걸친 결론을 기재하였다.

• 한국환경보건학회지
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• 제31권5호
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• pp.444-450
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• 2005

The present study was designed to investigate whether traditional Korean fermented soybean paste(doen-jang) and soybean extracts have inhibitory effects on the growth of KB cell, an oral epithelioid cancer cell. When KB cell ATCC CCL-17 was cultivated for 48 flours with the addition of 0.5% of the five types or doen-jang extract, the growth of KB cell was inhibited by all types of extract, and ethyl acetate extract showed the highest inhibitory effect. In case of soybean extract, all types of extract also showed KB cell inhibitory effects, however, generally less than those of doen-jang extract. When ethyl acetate extract of doen-jang was added in different concentrations and KB cell was cultivated for 24 hours and 45 hours, strong inhibitory effect began to appear from the concentration of 1.25 mg/ml. Although soybean extract showed such a tendency, its effect was lower than that of doen-jang extract. These results indicate that doen-jang extract has inhibitory effect against KB cell, and particularly ethyl acetate extract has the highest effect. The effect of doen-jang extract might be possibly enhanced by the fermentation of soybeans. It is assumed that doen-jang extract may be used to develop nontoxic medicines for preventing and treating oral diseases.

• 한국식품영양과학회지
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• 제43권5호
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• pp.756-762
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• 2014

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.

• 한국미생물·생명공학회지
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• 제26권6호
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• pp.551-557
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• 1998

콩알메주 발효의 pilot system에 4종의 Aspergillus 균주를 접종하여 45시간 발효시킨 후 메주의 효소활성, 영양성분, 향기성분 등을 분석하고 제조된 메주로 된장을 제조하여 제품의 관능을 평가하였다. 메주의 pH는 7.40~7.98, 환원당은 0.04~2.78%, 아미노태질소는 178~309 mg%, 유리지방산은 2.67~5.05%의 수준이었으며 아미노산, 유리당, 지방산, 유기산의 분석 결과, 각 균주에 따라 특징적인 구성비를 보여주었다. Amylase활성과 당류의 분해도는 A. usami가 가장 높았으며 protease와 lipase 활성, 그리고 단백질과 지질의 분해도는 각 균주별로 큰 차이를 보이지 않았다. 메주의 향기성분 분석 결과, Aspergillus속 균주들은 Bacillus속 균주들과는 다른 향기성분을 생산하는 것으로 조사되었는데 이 중 9-methyl-acridine, dl-limonene, 2,3-butanediol 등이 Aspergillus에서 특징적으로 검출된 성분이었고 ethanol, acetic acid의 함량도 Bacillus에 비하여 훨씬 높았다. 각 메주로 된장을 제조한 결과, A. oryzae가 가장 좋은 평가를 받았으며 A. sojae에서는 간장맛이, A. usami에서는 단맛이 특징적으로 나타났다.

• Food Science and Biotechnology
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• 제18권4호
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• pp.1030-1034
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• 2009

A fermenting microorganism involved in formation of ortho-dihydroxyisoflavones (ODIs) during aging of doenjang (Korean fermented soybean paste) has been investigated. Microorganisms in ODI-containing doenjang were isolated by cultivating on yeast mold (YM) agar medium containing 0-7% NaCl. ODI formation of the isolated strains was examined by gas chromatography/mass spectrometry (GC/MS) analysis after cultivation in modified YM broth or soybean extract medium. An ODI-producing microbe was identified as Bacillus subtilis HS-1 based on 16S rRNA gene sequence analysis. The strain has produced 8-hydroxydaidzein as a major product during growth in the modified YM broth or soybean extract medium. Therefore, it was concluded that one of the microorganisms involved in the formation of ODIs in doenjang was B. subtilis HS-1.

• 한국식품저장유통학회지
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• 제31권3호
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• pp.374-384
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• 2024

Soybean paste is a staple food used to make doenjang (DE), cheonggukjang (CGJ), and miso (MI). In this study, solid-phase microextraction followed by gas chromatography-mass spectrometry was used to identify volatile components in DE, CGJ, and MI, and principal component analysis (PCA) was performed to determine their correlation between soybean pastes. Esters and hydrocarbons accounted for more than 55% of the total volatile components. PCA showed that esters were highly correlated with DE; pyrazines were correlated with CGJ; and alcohols were highly correlated with MI. Because DE, CGJ, and MI are made of the same material, their overall volatile content tended to be similar. However, the main volatile components and fragrances were different. These findings will be used as basic research data to promote quality improvement of soybean-based fermented foods in Korea and Japan.

• 한국식품영양과학회지
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• 제31권2호
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• pp.177-183
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• 2002

대두 및 대두발효식품인 청국장과 된장의 cerebroside 구성성분인 지방산, 당 및 장쇄 sphingoid base들을 GC-MS로 분석하였다. Cerebroside 산-가수분해물의 지방산들을 O-TMS methylester 유도체로 만들어 분석하였으며 대두 및 청국장의 경우 2-hydroxyhexadecanoic acid(16 : 0h)가 각각 52.2% 및 62.0%로 가장 많았고 2-hydroxydocosanoic acid(22 : 0h) 및 2-hydroxytetracosanoic acid(24 : 0h)도 15.0~17.6%이었다. 그러나 된장의 경우 16 : 0h는 10.2%로 많은 감소를 보인 반면 24 : 0h는 40.9%, 22 : 0h는 23.4% 었으며 23 : 0h, 25 : 0h 및 26 : 0h도 대두 및 청국장에 비하여 많았다. Cerebroside 산-가수분해물의 장쇄 sphingoid base들은 N-acetyl-O-TMS 유도체로 분석하였으며 대두 및 청국장에서 4- trans, 8-trans-sphingadienine (d18 : 2 $\Delta$$^{4trans, 8trans}$) 는 59.9% 및 44.5%이었으며 4-hydroxy-8-trans, cis-sphingening (t18 : 1$\Delta$$^{8trans or cis}$)는 20.9% 및 35.9% 이었고 된장 cerebroside 역시 dl8 : 2$\Delta$$^{4trans, 8trans}$가 가장 많았다. 그러나 phytosphingosine(t18 : 0) 및 sphingosine 이 성질체(d18 : 1)들은 거의 보이지 않았다. 또한 된장의 경우 오랜 기간 미생물들에 의하여 발효되었지만 Aspergillus 속들의 cerebroside가 가지는 것으로 알려진 2-hydroxyoxtadec-3-enoic acid(18 : 1h) 및 9-methyl-4,8-sphingadienine 등은 발견되지 않았다. 대두, 청국장 및 된장 cerebroside의 당유도체 mass spectrum 분석 결과 99%이상이 glucose 1번 탄소가 ceramide backbone에 결합된 monoglucocerebroside 인 것으로 나타났다.

• 동아시아식생활학회지
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• 제27권2호
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• pp.223-234
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• 2017

The purpose of this study was to determine the possibilities of Korean fermented sauces including red pepper paste, soybean paste, soy sauce, and vinegar as ingredients for Western cuisine. Western cuisine professionals from US and Europe were interviewed for their experienced opinions. To classify the categories, the selected statements were given to other groups of foreign chefs, Korean cuisine professionals and students majoring culinary arts. The first category pointed out that Korean fermented sauces are healthy with 'umami' taste using only natural ingredients. They believe it has high possibilities of matching with many of other foods and also has unique tastes. Korean cuisine professionals were mostly occupied in this category. The second category had negative opinions matching with Western cuisines since Korean fermented sauces are rough and have a strong taste & smell. This category had many Western cuisine professionals. The last category was composed of mainly students majoring in culinary arts. They pointed out that Korean fermented sauces use natural ingredients and have a unique flavor with long-term shelf life. Use of Q methodology was significantly different from previous studies researched by quantitative methods especially for the Korea food service industry.