This study was to prepare a Lentil Cheonggukjang fermented by Lentil selected as the world's fifth largest food and Bacillus subtilis S1, S2, S3 and S4 strains isolated from traditional soy sauce in the laboratory. The objectives of this study were to screen the superior strains and find out optimal...
This study was to prepare a Lentil Cheonggukjang fermented by Lentil selected as the world's fifth largest food and Bacillus subtilis S1, S2, S3 and S4 strains isolated from traditional soy sauce in the laboratory. The objectives of this study were to screen the superior strains and find out optimal fermentation time compared the quality characteristics of Cheonggukjang.
To prepare Cheonggukjang, steamed Lentil were inoculated with the strains at the level of 107 CFU/mL. Then, they were fermented at 37℃ for 0, 24 and 48,72 hrs. The quality characteristics of Lentils Cheonggukjang were investigated in terms of Bacillus cell count, pH, titrate acidity, amino acid type nitrogen content, ammonia type nitrogen content, moisture content, viscous substance content, color, Brix, reducing sugar content, amylase activity, protease activity, DPPH scavenging activity, and sensory test. The amino-type nitrogen content was significantly increased with the fermentation time. The highest amino-type nitrogen content ranged from 308 ~ 382.2 mg% when it was fermented during 72 hours, Bacillus subtilis S3 (382.20), S4 (367.5) strain were significantly higher than the S1 (308.00), S2 (338.80). The ammonia-type nitrogen content was significantly increased with the fermentation time. The highest ammonia-type nitrogen content ranged from 170.30 ~ 216.55 mg% when it was fermented during 72 hours, Bacillus subtilis S3 (216.55), S4 (208.85) were significantly higher than the S1 (170.30), S2 (192.95). The pH was significantly higher in the range of 7.60 ~ 7.92 at 48 hours fermentation, Bacillus subtilis S4 (7.92) was the highest and S1 (7.72), S3 (7.67) and S2 (7.60) followed. The titrate acidity was significantly lower in the range of 0.26~0.48% at 48 hours fermentation, Bacillus subtilis S2 (0.48), S3 (0.43), S1 (0.39) were higher than S4 (0.26). The L value was significantly decreased with the fermentation time. Fermentation 72 hours was the lowest in the range 20.7 ~ 22.55, a value was significantly increased with the fermentation time. Fermentation 72 hours was the highest in the range 5.54 ~ 6.40. The b value significantly decreased with the fermentation time. Fermentation 72 hours was the lowest in the range 5.84 ~ 8.16. The DPPH radical scavenging activity was significantly higher in the range of 65.48 ~ 85.83%, at 48 hours fermentation, Bacillus subtilis S4 (85.83), S3 (83.83), S1 (81.29) was higher than S2 (65.48). The moisture content was significantly increased with the fermentation time. The highest moisture content ranged from 57.86 ~ 61.05% when it was fermented during 72hours, Bacillus subtilis S2 (61.05) was the highest. Bacillus species count was significantly higher at 48 hours fermentation showed a range of 9.22 ~ 9.51 Log CFU / g, Bacillus subtilis S4 (9.41) was the highest. The Brix was significantly high in the range of 0.92 ~ 1.14 at 48 hours fermentation, Bacillus subtilis S2 (1.14), S1 (1.09), S3 (1.05) were higher than S4 (0.92). The reducing sugar content was significantly high in the range of 0.89 ~ 1.45 at 48 hours fermentation, Bacillus subtilis S3 (1.45) was higher than S1 (0.89), S2 (0.92), S4 (0.95). The amylase activity was significantly high in the range of 3.05 ~ 4.22 at 48 hours fermentation, Bacillus subtilis S3 (4.22) was the highest and S4 (3.50)), S2 (3.22) and S1 (3.05) followed. The protease activity was significantly high in the range of 4.80 ~ 5.63 at 48 hours fermentation, Bacillus subtilis S3 (5.63), S4 (5.60) were higher than S1 (4.80), S2 (4.92). By sensory evaluation, the Lentil Cheonggukjang fermented by Bacillus subtilis S3 was obtained the highest scores in visual appearance, smell, taste, viscous substance, overall acceptability.
In conclusion, Lentil Cheonggukjang fermented during 48 hours showed the highest results in viscous substance, Bacillus cell count and DPPH scavenging activity. Amino type nitrogen was increased until 72 hours of fermentation time and ammonia nitrogen contend was increased at the same time. Therefore, 48 hours should be suitable for fermenting Lentil Cheonggukjang.
Lentil Cheonggukjang fermented by Bacillus subtilis S3 for 48 hours is expected as the best starter which can have a good effect on the quality characteristics of Cheonggukjang as well as sensory characteristics including visual appearance, smell, taste, viscous substance, overall acceptability.
This study was to prepare a Lentil Cheonggukjang fermented by Lentil selected as the world's fifth largest food and Bacillus subtilis S1, S2, S3 and S4 strains isolated from traditional soy sauce in the laboratory. The objectives of this study were to screen the superior strains and find out optimal fermentation time compared the quality characteristics of Cheonggukjang.
To prepare Cheonggukjang, steamed Lentil were inoculated with the strains at the level of 107 CFU/mL. Then, they were fermented at 37℃ for 0, 24 and 48,72 hrs. The quality characteristics of Lentils Cheonggukjang were investigated in terms of Bacillus cell count, pH, titrate acidity, amino acid type nitrogen content, ammonia type nitrogen content, moisture content, viscous substance content, color, Brix, reducing sugar content, amylase activity, protease activity, DPPH scavenging activity, and sensory test. The amino-type nitrogen content was significantly increased with the fermentation time. The highest amino-type nitrogen content ranged from 308 ~ 382.2 mg% when it was fermented during 72 hours, Bacillus subtilis S3 (382.20), S4 (367.5) strain were significantly higher than the S1 (308.00), S2 (338.80). The ammonia-type nitrogen content was significantly increased with the fermentation time. The highest ammonia-type nitrogen content ranged from 170.30 ~ 216.55 mg% when it was fermented during 72 hours, Bacillus subtilis S3 (216.55), S4 (208.85) were significantly higher than the S1 (170.30), S2 (192.95). The pH was significantly higher in the range of 7.60 ~ 7.92 at 48 hours fermentation, Bacillus subtilis S4 (7.92) was the highest and S1 (7.72), S3 (7.67) and S2 (7.60) followed. The titrate acidity was significantly lower in the range of 0.26~0.48% at 48 hours fermentation, Bacillus subtilis S2 (0.48), S3 (0.43), S1 (0.39) were higher than S4 (0.26). The L value was significantly decreased with the fermentation time. Fermentation 72 hours was the lowest in the range 20.7 ~ 22.55, a value was significantly increased with the fermentation time. Fermentation 72 hours was the highest in the range 5.54 ~ 6.40. The b value significantly decreased with the fermentation time. Fermentation 72 hours was the lowest in the range 5.84 ~ 8.16. The DPPH radical scavenging activity was significantly higher in the range of 65.48 ~ 85.83%, at 48 hours fermentation, Bacillus subtilis S4 (85.83), S3 (83.83), S1 (81.29) was higher than S2 (65.48). The moisture content was significantly increased with the fermentation time. The highest moisture content ranged from 57.86 ~ 61.05% when it was fermented during 72hours, Bacillus subtilis S2 (61.05) was the highest. Bacillus species count was significantly higher at 48 hours fermentation showed a range of 9.22 ~ 9.51 Log CFU / g, Bacillus subtilis S4 (9.41) was the highest. The Brix was significantly high in the range of 0.92 ~ 1.14 at 48 hours fermentation, Bacillus subtilis S2 (1.14), S1 (1.09), S3 (1.05) were higher than S4 (0.92). The reducing sugar content was significantly high in the range of 0.89 ~ 1.45 at 48 hours fermentation, Bacillus subtilis S3 (1.45) was higher than S1 (0.89), S2 (0.92), S4 (0.95). The amylase activity was significantly high in the range of 3.05 ~ 4.22 at 48 hours fermentation, Bacillus subtilis S3 (4.22) was the highest and S4 (3.50)), S2 (3.22) and S1 (3.05) followed. The protease activity was significantly high in the range of 4.80 ~ 5.63 at 48 hours fermentation, Bacillus subtilis S3 (5.63), S4 (5.60) were higher than S1 (4.80), S2 (4.92). By sensory evaluation, the Lentil Cheonggukjang fermented by Bacillus subtilis S3 was obtained the highest scores in visual appearance, smell, taste, viscous substance, overall acceptability.
In conclusion, Lentil Cheonggukjang fermented during 48 hours showed the highest results in viscous substance, Bacillus cell count and DPPH scavenging activity. Amino type nitrogen was increased until 72 hours of fermentation time and ammonia nitrogen contend was increased at the same time. Therefore, 48 hours should be suitable for fermenting Lentil Cheonggukjang.
Lentil Cheonggukjang fermented by Bacillus subtilis S3 for 48 hours is expected as the best starter which can have a good effect on the quality characteristics of Cheonggukjang as well as sensory characteristics including visual appearance, smell, taste, viscous substance, overall acceptability.
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#Lentil Cheonggukjang Bacillus subtilis
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