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논문 상세정보

Bacillus subtilis와 Lactobacillus plantarum의 혼합배양이 청국장의 품질에 미치는 영향

Effect of the Mixed Culture of Bacillus subtilis and Lactobacillus plantarum on the Quality of Cheonggukjang

초록

B. subtilis 균주와 L. plantarum 균주를 혼합배양하여 청국장을 제조할 때 나타나는 여러 가지 품질에 영향을 주는 인자들을 분석하고 평가하였다. B. subtilis 균주와 L. plantarum을 혼합배양할때 L. plantarum의 생육은 잘 되지 않는다. 따라서 혼합배양시 L. plantarum의 생육을 증가시키기 위하여 먼저 L. plantarum을 배양하고, 일정시간이 경과된 후에 B. subtilis를 접종하면 L. plantarum의 생균수가 $2{\times}10^7$ CFU/g에서 48시간 후에 $6{\times}10^8$ CFU/g까지 증가하였다. 혼합배양시 L. plantarum의 생육을 촉진시키는 또 다른 방법으로 B. subtilis의 초기 접종량을 $3.9{\times}10^2$CFU/g, L. plantarum의 접종량을 $2{\times}10^7$ CFU/g으로 조절하여 동시에 접종하였을 때 24시간 배양 후 B. subtilis의 생균수는 $9{\times}10^8$ CFU/g까지 증가하였으며 L. plantarum의 생균수도 $2{\times}10^7$ CFU/g에서 $6{\times}10^8$ CFU/g으로 증가하였다. 즉, 배양방법의 최적화를 통하여 B. subtilis균주와 L. plantarum 균주의 생육을 성공적으로 유도할 수 있었다. 본 연구의 결과로부터 L. plantarum의 생균수가 증가된 청국장의 아미노태 질소함량은 단일균주를 사용하여 제조한 청국장과 유사하였으며, 암모니아 불쾌취가 적었으며, 풍미와 전체적인 기호도에서 높은 점수를 얻었다. 이러한 결과를 바탕으로 청국장 제조시 L. plantarum 균주를 혼합배양함으로써 기존 청국장의 이취 개선과 품질향상에 기여할 것으로 생각된다.

Abstract

The goal of this study was to improve the quality of cheonggukjang by the optimization of the inoculation methods of the Bacillus subtilis (B. subtilis) and Lactobacillus plantarum (L. plantarum) strains. In order to optimize the mixed cultivation of B. subtilis and L. plantarum, the B. subtilis strain was inoculated into steamed soybeans after cultivation of L. plantarum. Inoculation size of B. subtilis was changed to the simultaneous inoculation method in order to stimulate the growth of the L. plantarum in cheonggukjang. The viable cell count of L. plantarum increased from $2{\times}10^7$ CFU/g to $2-6{\times}10^8$ CFU/g and B. subtilis grew to $9{\times}10^8$ CFU/g. These results showed that 2 strains were successfully able to grow in the steamed soybean for good quality of cheonggukjang by optimization of the inoculation methods. The sensory evaluation indicated that a favorable aroma and overall acceptance of cheonggukjang by the optimized mixed cultivation of B. subtilis and L. plantarum, which was relatively higher than those of cheonggukjang by single strain inoculation of B. subtilis.

저자의 다른 논문

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이 논문을 인용한 문헌 (4)

  1. Lee, Sin-Ji ; Lee, Myeong-Jong ; Jung, Ji-Eun ; Kim, Ho-Jun ; Bose, Shambhunath 2011. "Antimicrobial Effects of Fermented Coptidis rhizoma and Lonicerae Flos against pathogen" 한방비만학회지 = Journal of Korean Medicine for Obesity Research, 11(1): 35~46 
  2. Mann, So-Yon ; Kim, Eun-Ah ; Lee, Ga-Young ; Kim, Ro-Ui ; Hwang, Dae-Youn ; Son, Hong-Joo ; Lee, Byong-Won ; Lee, Chung-Yeol ; Kim, Dong-Seob 2013. "Characteristics of Chungkookjang Produced by Bacillus subtillus MC31" 생명과학회지 = Journal of life science, 23(4): 560~568 
  3. Lee, Kyung Ha ; Choi, Hye Sun ; Choi, Yoon Hee ; Park, Shin Young ; Song, Jin 2014. "Changes in isoflavone content and quality characteristics of Cheonggukjang prepared with Bacillus subtilis HJ18-3 and KACC 15935" 한국식품저장유통학회지 = Korean journal of food preservation, 21(1): 121~128 
  4. Kang, So Jin ; Kim, Sang Sook ; Chung, Hae Young 2014. "Comparison of Physicochemical Characteristics and Consumer Perception of Cheongkukjang" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 43(7): 1104~1111 

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