Characteristics of Cheonggukjang Produced by the Rotative Fermentation Method
- Authors
- Lee, Nam Keun; Cho, Il Jae; Park, Joung Whan; Kim, Byung Yong; Hahm, Young Tae
- Issue Date
- Feb-2010
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- fermented soybean food; cheonggukjang; rotative fermentation method; Bacillus sp.; antioxidative activity
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.19, no.1, pp 115 - 119
- Pages
- 5
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 19
- Number
- 1
- Start Page
- 115
- End Page
- 119
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/22654
- DOI
- 10.1007/s10068-010-0016-z
- ISSN
- 1226-7708
2092-6456
- Abstract
- This study was to develop a processing method for improving the quality of a fermented soybean food, cheonggukjang. Bacillus sp. AS-2 isolated from traditionally fermented cheonggukjang was selected for the production of cheonggukjang with the rotative fermentation method (RFM). The pH value of cheonggukjang made by RFM (cRFM) was 6.1 +/- 0.25. The amount of crude protein (329.0 +/- 0.92 mg/g) and amino-type nitrogen (120.6 +/- 21.81 mg%) were similar to those in traditionally fermented cheonggukjang (cTFM). The amount of ammonium-type nitrogen was 173.0 +/- 1.72 mM/g and nearly 4 times lower than that in cTFM. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging values in the traditional product were between 1.62 +/- 0.08 and 1.27 +/- 0.05, while with the RFM, the values were between 1.38 +/- 0.02 and 0.78 +/- 0.20. The antioxidative activity of the sauce-type cRFM was approximately 1.7 times higher than that of cTFM. The sensory scores for cRFM were uniformly higher than those for cTFM.
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Collections - College of Biotechnology & Natural Resource > Department of Systems Biotechnology > 1. Journal Articles
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