• Applied Biological Chemistry
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• v.29 no.2
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• pp.130-137
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• 1986

The five fish meal kojis which contained various ratios of barley were prepared and processed to produce six different fish-soy sauces. The chemical compositions including enzyme activities during fermentation were determined and sensory evaluation was done and changes of absorbance during heating process were also measured. The contents of reducing sugar increased until 12 hours, then slightly decreased and maintained constant level after 36 hours during koji making. The contents of total nitrogen were proportional to the amount of fish meal used in koji. The activities of amylase and protease were increased until 48 hours and then were not changed during koji making. The contents of reducing sugar were increased until 50 days and then were not much changed during koji making. The contents of nitrogen and amino nitrogen in sauces were increased gradually during fermentation. The total acid contents of sauces were increased until 70 days, after which it was constant during fermentation. The absorbances of sauces were increased with time during heating process. In sensory test, the fish-soy sauce the ratio of fish meal: barley of which was 10 : 16 received the highest score for flavor of sauce and the conventional soy sauce, for color and taste in a soup test. Fish-soy sauce resulted good quality when the ratio of fish meal to barley was 10 to 13 and 10 to 16.

• Korean Journal of Poultry Science
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• v.37 no.3
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• pp.265-273
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• 2010

The objective of this study was to investigate the effects of addition of green tea extracts on physicochemical properties and shelf-life of seasoned chicken with soy sauce during cold storage. Treatments (C, T1 and T2) containing various levels (0, 1 and 2%, respectively) of green tea extracts were manufactured, and we investigated pH, meat color ($L^*,a^*,b^*$), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), total plate counts, fatty acid composition and sensory scores during cold storage for 16 days. T1 and T2 have more dark color than control during storage time. VBN, TBARS and total plate count of control were significantly higher than those of T1 and T2 at the latter storage time (p<0.05). Also, VBN, TBARS and total plate count of all treatments was increased with storage time. Linoleic acid was the highest value in control which had the highest value of TBARS in day 16 (p<0.05). Aroma value of control was significantly higher in storage time except day 16 than those of T1 and T2 (p<0.05). Acceptability value of control was significantly higher than those of T1 and T2 in day 4, 8 and 12 (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.2
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• pp.198-202
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• 1997

Jangkimchi is a kind of Kimchi which is made with soy-sauce instead of salt. Occasionally, when sugar is added to Jangkimchi for condiment, the kimchi juice becomes viscous. In this study. the nature of the viscous material and the condition for producing viscous property in Kimchi juice were investigated. HPLC analysis showed that the viscous material in Jangkimchi is polysaccharide composed of glucose. Sucrose was more effective in forming viscous juice than glucose and the viscosity increased with the addition of sucrose up to 10%. Soy-sauce also played a role in increasing the viscosity of Kimchi juice compared with salt. Aerobic fermentation condition was found to be another factor to make the juice viscous. The population of Leuconostoc mesenteroides, well-known producer of viscous dextran was not different in the Kimchi juice prepared with the addition of sucrose from that without sucrose, which implys that the Jangkimchi preparation methods such as addition of sucrose and soy-sauce would do some effects on the production of viscous material in Jangkimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.915-921
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• 1996

An alkaline pretense Producing microorganism was isolated from Korean traditional soy sauce and identified as Bacillus subtilis CCKS-111. The optimum culture condition of Bacillus subtilis CCKS-111 for the production of alkaline pretense was as follow: 2% soluble starch, 0.2% peptone, 0.1% (NB$_4$)$_2$S$_2$O$_{8}$ , 0.2% MgSO$_4$, pH 7.0, 35$^{\circ}C$ and 24hrs. The optimum pH and temperature for the enzyme activity of alkaline pretense producing Bacillus subtilis CCKS-111 were pH 9.0 and 5$0^{\circ}C$, respectively. The enzyme was relatively stable at pH 6.0~11.0 and at temperature below 4$0^{\circ}C$. The activity of the enzyme was inhibited by $K^{+}$ and Hg$^{2+}$, whereas Cu$^{2+}$ exhibited rather activating effects on the enzyme activity. Ethylenediaminetetraacetic acid and phenylmethanesulfonyl fluoride inhibited the enzyme activity. This indicates that this is serine pretense which requires metal ion group for the enzyme activity. Km value was 2.313$\times$10$^{-4}$ M/L, V$_{max}$ value was 39.216$\mu\textrm{g}$/min. This enzyme hydrolyzed casein more rapidly than the hemoglobin.lobin.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.419-424
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• 1989

The effects of browning Products (BP) from Kanjang(soy sauce) and charcoal on the degradation of aflatoxin $B_1(AFB_1)$ in Kanjang and its model system were studied. Approximately 60% of $AFB_1$ was degraded in the presence of 0.05% BP at pH 7 of phosphate buffer after 2 days of incubation at $30^{\circ}C$. The mutagenicity of the $AFB_1$ which reacted with the BP was decreased to about 50% and 70% in Salmonella typhimurium TA98 and TA100 strains, respectively (p<0.05). When a few pieces of charcoal were added to home made Kanjang, $AFB_1$ was quite stable for 5days at $30^{\circ}C$, however, about 80% of $AFB_1$ was removed when the charcoal was either in distilled water or in 20% of NaCl solution after 2 days of incubation. Activated carbon instead of the charcoal removed $AFB_1$ completely in the all samples under the same conditions.

• Applied Biological Chemistry
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• v.30 no.2
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• pp.147-152
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• 1987

Soy sauce which was prepared with a mixture of defatted soybeans ant wheat flour koji added into acid-hydrolyzed soy sauce was evaluated for the chemical changes in levulinic acid, ethanol and amino acids composition during fermentation, Results showed that the highest reducing sugar content of $12.13{\sim}15.76%$ was found after $20{\sim}40\;days$ fermentation. The contents of total nitrogen, amino nitrogen, and ethanol increased with increase in fermentation time. A high levulinic acid content was fount at the initial fermentation period which was gradually decreased with further fermentation. The content of lactic acid also increased during fermentation. Amino acids such as Glu, Leu, Ala, Phe, Asp, Thr, Ser, Gly, Met, Tyr, Lys, His, Arg and Pro were detected in all tested groups. Higher values were found particularly for Glu, Leu, Ala and Phe and lower values for His, Tyr and Met. The most of amino acids increased in their contents after 120 days of fermentation.

• Applied Biological Chemistry
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• v.39 no.6
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• pp.460-465
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• 1996

The production of bacterial protease and its characteristics were investigated with Bacillus subtilis globigii CCKS-118 which was isolated from Korean traditional soy sauce. The optimum culture condition of the strain for the production of alkaline protease was as follow : 2% soluble starch, 0.2% yeast extract, 0.1% $(NH_4)_2SO_4$, 0.2% $MgSO_4$, pH 7.5, $35^{\circ}C$ and 20h rs. The optimum pH and temperature for the enzyme action of alkaline protease producing Bacillus subtilis globigii CCKS-118 were pH 9.0 and $50^{\circ}C$, respectively. The enzyme was relatively stable at $pH\;6.0{\sim}9.0$ and at temperature below $40^{\circ}C$. The activity of the enzyme was inhibited by $Hg^{2+}$ whereas $Cu^{2+}$ gave rather activating effects on the enzyme activity. The enzyme was inhibited by phenylmethane-sulfonyl fluoride indicating serine pretense metal ion group are required for the enzyme activity. Km value was $1.242{\times}10^{-4}M$, $V_{max}$ value was $25.99\;{\mu}g/min$. This enzyme hydrolyzed casein more rapidly than the hemoglobin.

• Food Science and Preservation
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• v.21 no.2
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• pp.231-238
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• 2014

This study was performed to investigate the changes in antioxidant activity and quality characteristics of soy sauce with Gastrodia elata (GK) and oak mushroom (MK) in maturation period to develop a new Kanjang product with improved functional and sensory characteristics. The pH was decreased, and the total acidity was higher in GK at 25-day maturation period. Although the total sugar content increased at 15 days with GK, it was reduced after 20 days. The reducing sugar, however, showed no notable differences after 20 days. The protease activities of GK was rapidly increased after 20 days. The total polyphenol and flavonoid contents tended to be similar and dramatically increased after 15 days. On the other hand, the DPPH radical scavenging activity of MK was higher than that of GK. These results showed that the 20-day maturation period of GK greatly enhanced its antioxidant activity and quality characteristics. It is thus expected to be used as functional materials.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.291-296
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• 2003

Effects of Bacillus subtilis and Rhizopus oryzae on chitooligosaccharides (COS) content of doenjang (soybean paste) and kanjang (soy sauce) were investigated using kojis made with the two strains. Competitive direct enzyme-linked immunosorbent assay (cdELISA) system using anti-COS mixture (COSM) antibody was applied for COS detection ranging from 0.001 to $1{\mu}g/mL$, and the recoveries of COSM spiked to doenjang and kanjang were 102 and 115%, respectively. Doenjang and kanjang products made with a mixture of B. subtilis and R. oryzae kojis showed COS contents of 171 and $29{\mu}g/mL$, respectively, during two-month aging period, much higher than those of Japanese and Korean commercial ones.

• Korean Journal of Food Science and Technology
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• v.44 no.4
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• pp.488-492
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• 2012

Two strains, traditionally referred to as rock flower (Bawhi-kot) and buckwheat flower (Memil-kot or Chile-Kot), were isolated from stored traditional soy sauce and were identified by using the 18S ITS1/4 region sequences. The rock flower strain showed 99% of similarity with Cladosporium sp. and buckwheat flower strain was 99% identical with yeast Sterigmatomyces halophilus. Both strains were tentatively named Cladosporium sp. NK1 and Sterigmatomyces halophilus NK2, respectively. The optimal growth pHs and temperatures of both strains in a YPD broth medium were in the range of pH 5.0 to 7.0 and 22 to $27^{\circ}C$. Both strains were able to grow in more than 20% of NaCl. In the enzyme activity assay, high protease activity of Cladosporium sp. NK1 and S. halophilus NK2 were obtained in YPD containing 10% of NaCl. High amylase activities of both stains were in 15% and 5% of NaCl, respectively. Lipase activity was, however, not detected in both strains.