This study was conducted to screen for superior strains for preparation of Cheonggukjang and identify the optimal fermentation time based on fermentation of lentils by various Bacillus subtilis strains. Bacillus count was significantly high at 48 hrs of fermentation (9.22-9.51 log CFU/g). In addition, the pH was significantly high in the range of 7.60-7.92 at 48 hrs fermentation, and the reducing sugar content was significantly high (0.89-1.45). The amino-type nitrogen content and ammonia-type nitrogen content were significantly increased with fermentation time. Additionally, the amylase activity was significantly high (3.05-4.22) at 48 hrs of fermentation, as was the protease activity (4.80-5.63). Bacillus subtilis S3 (5.63), S4 (5.60) were higher than S1 (4.80), S2 (4.92). The viscous substances and DPPH radical scavenging activity increased at 48 hrs, then decreased. Sensory evaluation revealed that lentil Cheonggukjang fermented by S3 showed the highest scores in color, smell, savory taste, sweet taste, viscous substance and overall acceptability. Therefore, 48 hrs of fermentation should be suitable for lentil Cheonggukjang fermented by Bacillus subtilis S3.

I. 서 론
 II. 연구내용 및 방법
  1. 실험재료
  2. 균주
  3. 렌틸콩 청국장 제조
  4. Bacillus 생균수
  5. pH
  6. 환원당
  7. 아미노태 질소
  8. 암모니아태 질소
  9. Amylase 활성
  11. Protease 활성
  11. 점질물
  12. DPPH free radical 소거능에 의한 항산화 효과
  13. 렌틸콩 청국장의 관능평가
  14. 통계처리
 III. 결과 및 고찰
  1. Bacillus 생균수
  2. pH
  3. 환원당
  4. 아미노태 질소
  5. 암모니아태 질소
  6. Amylase 활성
  7. Protease 활성
  8. 점질물
  9. DPPH free radical 소거능에 의한 항산화 효과
  10. 렌틸콩 청국장의 관능검사
 IV. 요약 및 결론
 References

• 이연정(경희대학교 식품영양학과) | Yeon Jeong Lee
• 김나영(송호대학교 호텔외식조리학과) | Na Young Kim
• 김업식(연성대학교 호텔조리과) | Up Sik Kim
• 한명주(경희대학교 식품영양학과) | Myung Joo Han Corresponding Author