지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.14 No.3
- 발행연도
- 2009.9
- 수록면
- 252 - 259 (8page)
이용수
초록· 키워드
오류제보하기
We previously isolated Bacillus strains with high fibrinolytic activities (FAs) from cheonggukjang prepared by traditional ways. To test their potential as starters for cheonggukjang, soybean was fermented for 72 hr at 37℃ with each isolate and a control lab strain: B. subtilis CH3-25 (BS3-25), B. amyloliquefaciens CH51 (BA51), B. amyloliquefaciens CH86-1 (BA86-1), and B. subtilis 168 (BS168, control, lab strain). Viable cell numbers of all cheonggukjang samples rapidly increased and reached about 10? CFU/g after 6 hr. During 72 hr, the initial pH of 6.3 rapidly increased to 8.1~8.2 for cheonggukjang fermented with BS3-25 or BA86-1, and 7.3 for those with BA51 or BS168. FAs and protease activities (acid, neutral, and alkaline) rapidly increased in cheonggukjang fermented with BS3-25, BA51, or BA86-1 during the first 12 hr. On the other hand, those of cheonggukjang fermented with BS168 slightly increased during the first 36 hr. There were significant changes in acid and neutral protease activities in cheonggukjang fermented with BA51 or BA86-1 during the 24 hr. Rapid increases of β-glucosidase activity corresponded well with rapid increases of α-amylase and α-galactosidase activities in addition to increases in antioxidant activities and the TPCs (total phenolic contents). The highest increase in the TPCs was observed in cheonggukjang fermented with BA86-1 while the least was that fermented with BS168.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
참고문헌 (22)
참고문헌 신청
1. [학술지(정기간행물)] - Kim W / 1996 / Purification and characterization of a fibrinolytic enzyme produced from Bacillus sp. strain CK11-4 screened from Chungkook-Jang / Appl Environ Microbiol : 2482 ~ 2488
2. [학술지(정기간행물)] - Sumi H / 1987 / A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese natto; a typical and popular soybean food in the Japanese diet / Experientia : 1110 ~ 1111
3. [학술지(정기간행물)] - Peng Y / 2003 / Purification and characterization of a fibrinolytic enzyme produced by Bacillus amyloliquefaciens DC-4 screened from douchi, a traditional Chinese soybean food / Comp Biochem Physiol : 45 ~ 52
4. [학술지(정기간행물)] - Schallmey M / 2004 / Developments in the use of Bacillus species for industrial production / Can J Microbiol : 1 ~ 17
5. [학술지(정기간행물)] - Lee JO / 2005 / Industrial application and physiological functions of Chungkukjang / Food Sci Indus : 69 ~ 78
2. [학술지(정기간행물)] - Sumi H / 1987 / A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese natto; a typical and popular soybean food in the Japanese diet / Experientia : 1110 ~ 1111
3. [학술지(정기간행물)] - Peng Y / 2003 / Purification and characterization of a fibrinolytic enzyme produced by Bacillus amyloliquefaciens DC-4 screened from douchi, a traditional Chinese soybean food / Comp Biochem Physiol : 45 ~ 52
4. [학술지(정기간행물)] - Schallmey M / 2004 / Developments in the use of Bacillus species for industrial production / Can J Microbiol : 1 ~ 17
5. [학술지(정기간행물)] - Lee JO / 2005 / Industrial application and physiological functions of Chungkukjang / Food Sci Indus : 69 ~ 78
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UCI(KEPA) : I410-ECN-0101-2009-511-018845591