The purpose of this study is to evaluate quality characteristics of the Cheonggukjang produced using rice straw-derived Bacillus cereus free starter culture (RiBS1). The Cheonggukjang was prepared in 0.1 and 1.0% inoculum concentrations of starter culture and fermented from 12 hr to 72 hr at 40 and 50℃. Amino-nitrogen contents after 48 hr fermentation were 559.6~590.2 mg% and 393.8~494.0 mg% at 40 and 50℃, respectively. Sensory evaluation showed that the Cheonggukjang fermented using RiBS1 starter for 48 hr at 50℃ was better than the control. And we inspected on B. cereus and biogenic amine in the Cheonggukjang produced using RiBS1 starter. As a results, B. cereus was not detected and histamine and tyramine of biogenic amine were 5.53 ± 0.13 ~ 39.96 ± 0.62 mg/ kg. This research results showed that rice straw-derived B. cereus free starter culture (RiBS1) will be produce the Cheonggukjang with good flavour and taste.

ABSTRACT
 재료 및 방법
  볏짚유래 starter 제조
  볏짚유래 starter 이용 청국장 제조
  미생물학적 특성
  수분, pH, 산도
  Protease 활성
  β-amylase 활성
  아미노태질소(AN)
  유리아미노산
  점질물 함량
  관능검사
  통계처리
 결과 및 고찰
  발효온도 조건을 달리한 청국장의 형태
  수분함량
  Protease 활성
  pH 변화
  적정산도
  아미노태 질소 변화
  청국장 점질물 함량
  유리아미노산 함량 분석
  관능검사
  위해미생물 분석
  Biogenic amine 분석
 요약 및 고찰
 감사의 말씀
 참고논문

• 이은실((재)발효미생물산업진흥원) | Eun-Sil Lee
• 송예지(농업회사법인순창장류(주)) | Ye-Ji Song
• 김광표(전북대학교 식품공학과) | Kwang-Pyo Kim
• 임은정((재)발효미생물산업진흥원) | Eun-Jung Yim
• 정도연((재)발효미생물산업진흥원) | Do-Yeon Jeong
• 조성호((재)발효미생물산업진흥원) | Sung-Ho Cho Correspondence to