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Bacillus amyloliquefaciens로 제조한 콩 발효물의 발효시간에 따른 품질 변화

Changes in Quality of according to Fermentation Time of Fermented Soybean Produced Made with Bacillus amyloliquefaciens

한국식품영양학회지 2020년 33권 4호 p.381 ~ 389
신동선, 최인덕, 박지영, 김남걸, 이석기, 정광호, 박장환, 최혜선,
소속 상세정보
신동선 ( Shin Dong-Sun ) - Rural Development Administration National Institute of Crop Science Department of Central Area Crop Science
최인덕 ( Choi In-Duck ) - Rural Development Administration National Institute of Crop Science Department of Central Area Crop Science
박지영 ( Park Ji-Young ) - Rural Development Administration National Institute of Crop Science Department of Central Area Crop Science
김남걸 ( Kim Nam-Geol ) - Rural Development Administration National Institute of Crop Science Department of Central Area Crop Science
이석기 ( Lee Seuk-Ki ) - Rural Development Administration National Institute of Crop Science Department of Central Area Crop Science
정광호 ( Jeong Kwang-Ho ) - Rural Development Administration National Institute of Crop Science Department of Central Area Crop Science
박장환 ( Park Chang-Hwan ) - Rural Development Administration National Institute of Crop Science Department of Central Area Crop Science
최혜선 ( Choi Hye-Sun ) - Rural Development Administration National Institute of Crop Science Department of Central Area Crop Science

Abstract


The purpose of this study was to evaluate the appearance, physicochemical, physical, and fermentation properties of the fermented soybean produced by manufacturing with inoculation the different types of microbial strains. The strains were inoculated by the NSI (natural strains inoculation), and the SSI (selective strain inoculation) were treatments. The appearance showed differences in color, viscous substance, and hardness depending on strains inoculation and fermentation duration. The pH, and total acidity were 6.40~7.26%, and 0.10~0.39% respectively with differences depending on the samples. The moisture content as the fermentation duration increased, the NSI (56.03~57.66%) decreased and the SSI (56.71~58.63%) increased. The physical characteristics of the hardness increased as the fermentation duration increased for the NSI and the SSI decreased. The color values for the L, a, and b values were 47.64~58.56, 7.15~9.08, and 12.41~17.30, respectively. The α-amylase and protease activities of the SSI were the highest among all treatments. The total viable cell counts of the fermented soybean products by strains were 5.02 to 9.77 log CFU/g, and SSI (fermentation, 48 hours) was the highest. The amino-type nitrogen contents of all samples were 301.62~746.97 mg% and the SSI showed the highest content. The amino acid had the highest glutamic acid content.

키워드

soybean; fermented soybean products; strains inoculation; quality

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