• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.580-583
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• 2007

Little is known about the genetic variability in lutein content for soybeans (Glycine max L.) cultivated in Korea. Therefore, the objective of this study was to screen high quality soybean cultivars for lutein content. The lutein contents of 23 recommended varieties, 56 sauce varieties, 44 sprout varieties, and 40 local varieties were determined by saponification followed by reversed phase high performance liquid chromatography (HPLC). We found that IT No. 153398 and 22789, originating from sauce and local varieties, respectively, contained significantly higher amounts of lutein as compared to the other 161 samples. Moreover, relevant quantitative differences were found among the samples, which had lutein contents ranging from 83 to $402{\mu}g/100g$ in the recommended varieties, from 39 to $778{\mu}g/100g$ in the sauce varieties, from 52 to $589{\mu}g/100g$ in the sprout varieties, and from 106 to $861{\mu}g/100 g$ in the local varieties, respectively. In summary, this study provides reliable lutein data for soybean cultivars that can be used for breeding studies and the development of functional foods.

• Microbiology and Biotechnology Letters
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• v.39 no.4
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• pp.330-336
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• 2011

Bacterial strains exhibiting fibrinolytic activity were screened from traditional Korean soybean sauce. The Fibrinolytic activities of the various isolated microorganism were further examined and the superior strain YJ11-21 was selected for further analyses. Gene sequence analysis of 16S rDNA of the YJ11-21 strain revealed Bacillus licheniformis. Optimal culture conditions were investigated in order to maximize the production of the fibrinolytic enzyme by YJ11-21. Amongst the carbon sources tested, glucose was the most effective for enzyme production and amongst the nitrogen sources tested, yeast extract was seen to be the most effective. A one percent addition of NaCl to the medium resulted in the highest fibrinolytic activity. Interestingly, a 10% addition of NaCl resulted in a high activity together with a high cell growth rate. Therefore, YJ11-21 is speculated of being a halotolerant. The optimum pH and temperature for enzyme production were a pH of 9.0 and $30^{\circ}C$, respectively.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.460-465
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• 2006

This study was conducted to investigate the isoflavone contents including daidzein and genistein in soy sauces made with whole grain soybean Meju(WGSM), comparing with defatted Meju(DM) du.ins fermentation. Total isoflavone contents in 2 soy sauces made with DM, Control and product A, increased with period of fermentation and were 15 and 4.3 times higher after 180 days of fermentation than on the day before fermentation respectively. Meanwhile, 2 soy sauces made with WGSM, product B and C, had the highest amounts with $20.53{\mu}g/g\;and\;19.52{\mu}g/g$ of isoflavones on the day before fermentation respectively, and then decreased with fermentation time. High amounts of isoflavones were detected in 20 days of fermentation of soy sauce which made with WGSM and wheat Meju(product D). Daidzein was the largest amounts in isoflavone contents, regardless of total or free isoflavone types. The level of daidzein increased with fermentation time in 2 soy sauces made with DM, Control and product A, whereas 2 soy sauces made with WGSM, product B and C decreased with fermentation time, instead of increasing of genistein contents.

• 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.34 no.3
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• pp.400-406
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• 2002

In case of doenjang, solution of browning problem might be an important remedy in order to dissolve consumers' dissatisfaction, therefore this study was performed to develop traditional doenjang which has improved in color aspect for consumers' needs. Physicochemical compositions and color values of commercialized traditional doenjang which was processed by history references of our country, were analyzed. doenjang used as samples were processed with traditional meju, which were made with soybean and mixed with various rates after following process such as soaking, steaming, cooling, chopping and grinding. The doenjang processed were storaged at $30^{\circ}C$ for 27 days, and their amino-N, pH, color values and sensory evaluation were analyzed with fermentation period. Furthermore, nitrogen results analyzed were compared with that of commercialized traditional doenjang. In the comparison with control, treated with only traditional meju, and doenjang treatments processed with different mixing rates of traditional meju and steamed soybean, the content of amino-N in control were higher than the others, and the contents of amino-N decreased with increasing contents of steamed soybean. Their pH were changed weak alkalic region into weak acidic region with fermentation period. In the aspect of color, traditional doenjang having the rate of traditional meju and steamed soybean (1:4) was most improved and also, in comparison of result of sensory evaluation with commercial traditional doenjang, its color, taste and falvor were evaluated predominent, therefore it might be thought to have competition on the market.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.594-599
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• 2001

This study was attempted to isolate and identify the strain revealing high angiotensin converting enzyme (ACE) inhibitory activity from various soy fermented foods, i.e. meju, soybean paste and soy sauce. Forty-two strains with morphologically different characteristics were selected and the ACE inhibitory and proteolytic activities were examined. Of the strains tested, SS103 which was isolated from soy sauce showed the highest ACE inhibitory and proteolytic activities and was finally selected for further studies. The SS103 strain showed motility, rod form and ellipsoidal spores. The shape of colonies on the agar media was irregular, mucoidal and surface dull. The strain could grow under aerobic conditions of pH 5~9 and 10~$50^{\circ}C$. Main cellular fatty acid was $C_{15:0}$ anteiso, $C_{17:0}$ cis and $C_{17:0}$ iso, which was 33.9%, 18.8% and 16.5%, respectively. Based upon these morphological, biochemical and cultural properties, SS103 was identified as a Bacillus subtilis. Optimum cultural condition of Bacillus subtilis SS103 was pH 8.0, $37^{\circ}C$ and 48 hr.48 hr.

• Korean Journal of Food Science and Technology
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• v.19 no.5
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• pp.446-450
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• 1987

To re-evaluate the browning reactions of fermented soybean products, soy sauce mash with added glucose and/or tyrosine was fermented for 152 days in the presence or absence of oxygen. Glucose negatively affected brown pigmentation either singly or with tyrosine. Tyrosine-added soy sauce mash initially browned at the same rate as the control mash until 127th day and then the former continued to brown at the same steady rate while the control mash stopped further browning. Aerobically incubated mash browned much more than anaerobically incubated one when the browning was compared on the 152nd day of fermentation. More than half of the mash browning was found to be due to the oxygen-related browning during the limited 152 days of fermentation time. Both oxygen-related and oxygen-unrelated browning reactions were found to contribute to the browning of soy sauce mash. Oxygen-related browning, however, was found to be more important than the Maillard browning reaction.

• Journal of the Korean Dietetic Association
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• v.25 no.1
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• pp.1-16
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• 2019

This study examined the microbiological quality of daycare center meals. Six menu items from five daycare centers in Daegu included uncooked processed foods (seasoned cucumber and lettuce salad), post-preparation after cooking processed foods (rolled omelet and seasoned soybean sprout), and cooking processed foods (panbroiled beef with oyster sauce and seasoned pork roast). Microbiological analyses were performed for the aerobic plate counts (APC), coliforms, and Escherichia coli. The analyses were conducted in July and November 2017. The mean APC and coliform count of seasoned cucumber decreased significantly from 4.71 log colony forming units (CFU)/g and 2.50 log CFU/g in July to 4.07 log CFU/g and 1.78 log CFU/g in November, respectively (P<0.01 and P<0.001). The APC of panbroiled beef with oyster sauce and seasoned pork roast were significantly lower in July (1.84 and 1.79 log CFU/g) than in November (2.41 and 2.28 log CFU/g) (P<0.001). The coliform counts of panbroiled beef with oyster sauce and seasoned pork roast were significantly greater in November (2.11 and 1.62 log CFU/g) (P<0.001). E. coli was not detected. Among the foods prepared using the three preparation processes, the post-preparation after cooking processed foods had the lowest microbial quality. The APC and coliform counts of cooking processed foods were satisfactory in July, with an acceptable rating for pan-broiled beef with oyster sauce in November. Time-temperature control and the prevention of cross-contamination are essential during meal production for food safety, regardless of the season.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.25-30
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• 2000

Phytoestrogen has been used as a suppliment of estrogen in order to treat osteoporosis. The representative phytoestrogens, isoflavones, are daidzein, genistein and formononetin which were present highly in our traditional soybean foods. The quantitative analysis of the isoflavone was done with a high performance liquid chromatography(HPLC) using a UV/VIS detector for the contents of the isoflavones in Astragali Radix, soybean sprouts, bean-curd(Tofu), soybean, soybean oil, pea, kidney pea, black bean(Yak-kong), soybean sauce(Ganjang). soybean paste(Doenjang), and fermented soybean(Maejoo). The content of free daidzein in soybean sprouts was $43.49{\pm}3.41\;mg/kg$$ which was much higher than that in soybean, $14.52{\pm}0.58\;mg/kg$, although total daidzein of fermented soybean was lower than that in soybean (Table 2. P<0.01). The amounts of free genistein in soybean sprouts, fermented soybean. and soybean paste were $27.63{\pm}1.66\;mg/kg,\;291.52{\pm}6.81\;mg/kg,\;and\;18.75{\pm}1.33\;mg/kg$, respectively. The level of free formononetin in soybean paste was the highest among the soybean products (P<0.01). The content of formononetin in Aatragali Radix, $9629.73{\pm}0.57\;{\mu}g/kg$, was about 160 times higher than that in soybean. Thus Korean traditional soybean products, black bean(Yak-Kong) and Astragali Radix can be a good choice of phytoestrogens.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.666-672
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• 2002

Changes in chemical characteristic, microflora, and sensory evaluation of fish sauce extracted at an interval of one week from fermented solution were investigated. pH was reduced from 6.0 to 4.5, and trimethylamine oxide from 132.5 to 87.2 mg/100g during fermenting periods. Trimethylamine increased from 5.6 to 50.2 mg/100g, and volatile basic nitrogen from 48.3 to 232.5 mg/100g. Bacterial flora isolated from the fish sauce were 70% Lactobacillus sp. and 13% Bacillus sp. Among the free amino acids, alanine, glutamic acid, valine, and methionine contents constitute 40% of the total free amino acids. Major non-volatile organic acid of the fish sauce was lactic acid (76%). Sensory evaluation results of the fish sauce were higher than the traditional soybean sauce after 28 days of fermentation.