• Preventive Nutrition and Food Science
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• 제9권2호
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• pp.138-143
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• 2004

Soybean curd residues (SCR) obtained from hot and cold manufacturing processes were fermented by indigenous microorganisms, Lactobacillus rhamnosus LS and Bacillus firmus NA-l for 15 h at 37$^{\circ}C$. The pH, acidity, viable cell counts, and tyrosine content were evaluated in samples with variations in sugar, starter and type of SCR. The raw Doowon SCR (D-SCR, cold-processed) fermented by indigenous microorganism had a 0.9% acidity and 6.7 ${\times}$ 10$^{7}$ CFU/g viable cell counts, compared with the 0.11 % acidity and 6.7 ${\times}$ 10$^{6}$ CFU/g viable cell counts of raw fermented Pulmuwon SCR (P-SCR, hot-processed). After fermentation of raw P-SCR with 1 % glucose and 1 % L. rhamnosus LS starter, the viable cell counts, tyrosine content and acidity were 4.7 ${\times}$ 10$^{8}$ CFU/g, 16.3 mg% and 0.9%, respectively. In addition, the raw P-SCR fermented with Bacillus firmus NA-l as co-starter had a 0.45% acidity, 2.4 ${\times}$ 10$^{8}$ CFU/g lactic acid bacteria, and 3.3 ${\times}$ 10$^{6}$ CFU/g Bacillus sp. In particular, the tyrosine content was increased 5 fold. The drying of fermented SCR was completed by hot-air drying (5$0^{\circ}C$) within 12 h; the dried P-SCR and D-SCR had 1.8 ${\times}$ 10$^{7}$ CFU/g and 5.3 ${\times}$ 10$^{6}$ CFU/g viable cell counts, respectively. The concentrate of methanol extract from fermented D-SCR inhibited the initial cell growth of E. coli, Staphylococcus aureus and Pseudomonas aeruginosa in liquid culture.

• Food Science and Biotechnology
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• 제16권4호
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• pp.509-514
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• 2007

In this study, we optimized the production of ${\gamma}-polyglutamic$ acid (PGA) in soybean milk cakes (SMC) fermented with Bacillus subtilis GT-D and B. subtilis KU-A, to be utilized as a functional food ingredient. PGA production was dependent upon the glutamate content, fermentation time, and type of Bacillus sp. The consistencies of the SMCs fermented by B. subtilis GT-D and B. subtilis KU-A were highest after 36 hr of fermentation, and then decreased gradually. The SMC fermented by B. subtilis KU-A had a higher consistency than the SMC fermented by B. subtilis GT-D. In the presence of 10% defatted soy flour (DFS), 5% glutamate in the SMC was efficiently converted into polyglutamic acid (PGA) for 24 hr, indicating a conversion yield above 96%, but its conversion then decreased with higher concentrations of glutamate. The soluble solid content (mucilage) of the SMC fermented with B. subtilis KU-A was 9.5%(w/w), and composed of 65.6% PGA (Mw 1,536 kDa) and some polysaccharides. However, the SMC fermented with B. subtilis GT-D had a mucilage content of 7.8%(w/w), and was composed of 66.4% PGA (Mw 1,409 kDa), 11.5% levan, and some polysaccharides. The viscoelastic values of the mucilage obtained using B. subtilis KU-A were much higher than those of mucilage obtained using B. subtilis GT-D. Also, the G'-value (elastic modulus) was higher than the G"-value (viscous modulus).

• 동아시아식생활학회지
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• 제21권4호
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• pp.545-552
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• 2011

Fernbraken is a popular and well-known wild grass, but the physiochemical properties of Korean Traditional pickling (Jangachi) during aging have been little reported. Therefore, this study was carried out to investigate the physiochemical properties of Fernbraken Jangachi treated with a soybean sauce mixture for 6 weeks (1st pretreatment) as well as fermented with soybean paste, red hot pepper paste and soybean sauce for 7 weeks. Total polyphenol contents, acidity, salinity, sweetness (Brix), and ${\alpha}$-tocopherol of Fernbraken Jangachi all increased with aging period. On the other hand, pH and total acidity of Fernbraken Jangachi did not change much. Among the three kinds of Jangachies, Jangachi fermented with soybean sauce showed 2 fold higher salinity and total acidity levels compared to the others. Therefore, the physiochemical properties of Fernbraken Jangachi were dependent on the pickling properties, such as soybean paste, hot pepper paste or soybean sauce, and these properties maintained a certain level after 5~6 weeks of aging. Further, proper aging period for Fernbraken Jangachi was suggested as 10 weeks.

• 한국식품조리과학회지
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• 제14권5호
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• pp.509-512
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• 1998

본 연구는 콩이 발효에 의해 메주, 된장으로 가공되면서 장내 가스 발생 인자인 stachyose, raffinose의 함량 변화와 $\alpha$-galactosidase의 활성 변화를 살펴보기 위하여 수행되었다. Stachyose, raffinose는 각각 콩 31.8239 mg/g, 2.6914 mg/g, 메주 4.2217 mg/g, 1.7413 mg/g, 숙성 된장 2.1184mg/g, trace로 나타나 대두 발효 과정에 따라 감소하였다. $\alpha$-Galactosidase 활성은 콩 14.5954 units/mg protein, 메주 13.1489 units/mg protein으로 차이가 적었으나 된장에서는 1.9157 units/mg protein으로 나타나 현격한 감소 양상을 보였다.

• 농업과학연구
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• 제49권4호
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• pp.995-1001
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• 2022

The purpose of this study was to compare the effect of solid-state fermentation on soybean using three microbial strains under four different fermentation times. Soybean was fermented for 12, 24, 36 or 48 hours with highly proteolytic microbes, either Bacillus amyloliquefaciens (BA), B. subtilis (BS), or B. subtilis var. natto (BN), and levels of total protein concentration, protein distribution, and antioxidant activity were analyzed. Total protein was highest in the BS 12 h group (9.21 ㎍·µL^-1) and lowest in BN 48 h (6.80 ㎍·µL^-1), respectively (p < 0.001). Furthermore, three microbes decomposed large molecular weight proteins as well as major allergens of soybean such as β-conglycinin, Gly m Bd 30K, and glycinin. Each treatment group showed the highest degradation rate at 48 h fermentation and among the three microbes, BS showed a relatively higher degradation rate. The radical scavenging ability, known as an indicator of antioxidant activity, showed a significant increase in all treatment groups except BA 24 h. The results from this study suggest that protein concentration, and degradation and antioxidant activity were affected by different types of microbial trains and fermentation period and that B. subtilis fermentation might be the most effective way to increase nutritional and functional properties of soybean.

• 대한지역사회영양학회지
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• 제7권5호
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• pp.715-723
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• 2002

In recent yearn, eating habit that is not right causes disease the dietary fiber (DF) intakes of Korean decreases. Occurrence of chronic disease such as constipation increased gradually. This study was performed to investigate of high fiber standard recipes for one day including major source of DF such as vegetables, cereals and grain products, seaweeds, fruits, fungi and mushrooms, and legumes and products for improving constipation through dietary treatment. Nutrient analysis per person marked energy, protein, fat and DF content. The food of high I : S ratio (Insoluble fibers: Soluble fibers) are soybean sprout salad, rice gruel with vegetables, pan fried mushroom with vegetables. The food of low I:S ratio are fermented soybean paste stew, fried rice with kimchi, fruits salad with yogurt dressing and seasoned noodle with vegetables. The representative high fiber diet menu is rice gruel with vegetable, rice with radish and oyster, fermented soybean paste stew, kimchi stew, assorted soybean sprout salad, three kinds of pancake roll, pan fried mushroom with vegetables, fruits salad with yogurt dressing and seasoned noodle with vegetables. The menu developed in this study, contains fiber of at least 8.97 times of RDA and in point view of 1 day intake, that is similar to the scope of RDA, 20-25 g per day. This findings should be appliable to nutritional education and medical food for constipation. And also, the aim of study is constipation patients easily applicate that developed the food of high fiber using Korean common food. And the result of the study will be the basic data about clinical test of food developed in this study and the danger of high fiber diet. The representative high fiber diet menu is rice gruel with vegetable, rice with radish and oyster, fermented soybean paste stew, kimchi stew, assorted soybean sprout salad, three kinds of pancake roll, pan fried mushroom with vegetables, fruits salad with yoghurt dressing and seasoned noodle with vegetables. This findings should be applicable to nutritional education and medical food for constipation.

• 한국식품영양학회지
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• 제32권5호
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• pp.434-441
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• 2019

In this study, we analyzed the nutritional composition properties of soybeans and the organic acids, amino acids and volatile flavor compounds of fermented soybean products. We used five soybean cultivars including Pyeongwon, Jinpung, Saedanbaek, Saeolkong and Cheonga for this experiment. Physicochemical analysis of soybeans, showed that the cured protein and fat contents were 35.12~45.12 and 14.26~20.14%, respectively. The rank order of major organic acids was lactic acid > acetic acid > fumaric acid, with Saedanbaek being the highest. Total amino acid content of the samples was 358.12~657.28 mg/100 g, and glutamic acid, alanine, cysteine, valine, leucine, histidine and arginine were the major amino acids. We identified a total of 34 volatile aroma-compounds, including 7 alcohols, 7 acids, 7 ketones, 5 phenols, 2 esters, 1 furan, 4 pyrazines, and 1 miscellaneous compounds. As a result of this, could be applied to determine the suitability of cultivars and the quality for the process of the fermented soybean products.

• 대한지역사회영양학회지
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• 제2권3호
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• pp.388-395
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• 1997

A survey was conducted to investigate housewives' perception and consumption of Korean fermented foods marketed in Taejon. Most subjects know how to prepare Kimchi(seasoned and fermented vegetables), 65-67% can make Kochujang(fermented red pepper soybean paste), Toenjang(Korean style soysauce) and Jang-atchies(pickled basic side dishes), 56% can make Kuk-ganjang(Korean style coysauce), 45% can make Chonggukjang (fermented soybean) and 34% can make Jot-kals(salt-fermented fish products). With decreasing age(p<0.0001), not many other subjects could make other fermented foods besides Kimchi. The percentages of subjects buying fermented foods were 71.5% for Chin-ganjang(Japanese style soysauce), 51.7% Jot-kals, 27.1%Kochujang, 25.7% Chonggukjang, 20.1% Jang-atchies, 10.4% Toenjang, 5.9% Kuk-ganjang, and 3.8% Kimchi. the uounger in age, the higher the tendency to buy marketed Kimchies(p<0.05) and Kochujang(p<0.01). The resons for purchasing fermented foods were convenience (52.9%), lack of preparation knowledge(17.5%), lack of time for preparation(12.5%), and lack of space for food storage(8.2%). Subjects indicated that their reasons for mot buying were as follows : use of additives or unreliability with regard to manufacturing dates(45%), bad taste(21%), unsanitary treatment(16%) and to keep their indigenous taste(14%). They cosidered expiration dates, taste, crpteria and safety as the important standard in selecting marketed foods. Younger subjects insisted on the improvement of sanitary condition and partial change of taste to increase the consumption of fermented foods. However, older subjects thought it best to keep the taste original for more utilization of fermented foods.

• 대한화장품학회지
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• 제43권2호
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• pp.149-155
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• 2017

본 연구에서는 서리태 발효추출물의 모발보호효과를 확인하기 위한 연구를 수행하였다. 화학적 산화를 통해 손상된 모발을 준비한 뒤 서리태 발효추출물을 처리하였을 때 모발의 형태학적 특성, 인장강도, 구성성분의 변화를 분석하여 비교하였다. 그 결과 모발에 산화제를 처리하였을 때, 표피의 큐티클 층이 손상되고 모발의 인장강도가 $14.32{\pm}0.83g/cm^2$에서 $12.32{\pm}0.79g/cm^2$로 감소되었음을 확인하였다. FT-IR 분석결과 산화제를 처리한 모발은 버진 헤어에 비하여 1,077, 1,041, $801cm^{-1}$에 해당하는 피크가 증가하였으며, 이를 통해 케라틴 단백질 간의 이황화 결합에 필수적인 시스테인이 산화되는 것을 확인하였다. 반면, 손상된 모발에 서리태 발효추출물을 처리한 경우에는 표피의 큐티클 층의 틈이 메워지고, 인장강도가 $14.27{\pm}0.96g/cm^2$로 회복되었으며, 모발의 성분 중 시스테인의 산화물 비율이 감소하는 것으로 분석되었다. 이러한 결과들을 통해 발효 서리태 추출물은 산화제에 의해 손상된 모발의 보호 소재로 연구될 가치가 있는 것으로 기대된다.

• 한국균학회지
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• 제42권4호
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• pp.282-288
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• 2014

본 연구에서는 순창지역에서 만들어지는 장류에서 곰팡이를 분리하고 동정하여 보다 안전하고 기능성이 높은 발효제품을 위한 균주를 확보하고자 하였다. 순창지역에서 생산되는 장류 제품으로부터 곰팡이를 분리하여 ${\beta}$-tubulin 유전자 분석 통해 10개의 균주가 Aspergillus oryzae/flavus complex임을 알 수 있었다. 보다 정확한 동정을 위하여 아플라톡신 클러스터 유전자 중에 하나인 omtA의 염기서열을 증폭하여 A. oryzae와 A. flavus 표준 균주의 omtA 서열과 함께 계통 분류한 결과, A. oryzae의 표준 균주와의 유연관계가 높음을 알 수 있었다. 또한 norB-cypA 사이의 염기서열을 증폭한 결과 500 bp이 증폭 산물이 확인되었는데 이는 표준 균주인 A. oryzae의 norB-cypA 사이의 염기서열 증폭 산물과 동일한 크기임을 확인할 수 있었다. A. oryzae로 확인된 10균주를 활용하여 코지를 제조하고 ${\alpha}$-amylase 활성과 protease 활성을 측정하였다. Protease 활성은 6, 13, 17, 27, 37, 그리고 38 균주로 제조된 코지는 대조구(시판되고 있는 종균으로 제작한 코지)보다 2배 정도 높은 protease 활성을 보였으며, ${\alpha}$-amylase 활성은 257~320 U/mL로 측정되었다. 식품안전성을 위한 아플라톡신 분비 확인 결과, 63번 균주로 제조된 코지를 제외한 모든 코지에서 아플라톡신을 만들지 않는 것으로 확인되어, 순창에서 분리된 A. oryzae는 추후 메주 접종균으로 개발할 수 있음을 보여주었다.