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콩 종류에 따른 청국장의 발효특성 KCI 등재
Fermentation Characteristics of Chungkookjang Prepared Using Different Soybean
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/358562
pp.723-732
This study was carried out to investigate changes of protease and amylase activities and nitrogen content in Chungkookjang prepared by Bacillus subtilis S8 and different soybean. Amino-type nitrogen and ammonia-type nitrogen contents increased with an increase in fermentation time and was the highest in black soybean Chungkookjang. The number of viable cells increased up to 24 h of fermentation at all temperatures tested; especially, their levels were the highest at 40℃. Protease activity was the highest in black soybean Chungkookjang. α-amylase activity increased significantly up to 6 h of fermentation at 30℃and 40℃and then maintained constantly. It also increased up to 30-36 h of fermentation at 45℃and then decreased. β -amylase activity was the highest in black soybean Chungkookjang at 35℃and 40℃and in yellow soybean Chungkookjang at 45℃. Production pattern of reducing sugar was similar to that of β-amylase. Amino-type nitrogen, viable cell number and reducing sugar content and β-amylase activity was the highest in Chungkookjang fermented at 40℃. Considering amino-type and ammonia-type nitrogen contents, Chungkookjang fermentation using yellow soybean was favorable. However, the fermentation using black soybean was favorable, considering protease and amylase activities and reducing sugar content.
1. 서 론
2. 재료 및 방법
2.1. 청국장 발효 균주 및 대두
2.2. 청국장 제조
2.3. 환원당, 아미노태 및 암모니아태 질소함량
2.4. 생균수 측정
2.5. 효소활성 측정
3. 결과 및 고찰
3.1. 아미노태 질소와 암모니아태 질소 함
3.2. 생균수
3.3. Protease 활성
3.4. Amylase 활성과 환원당 함량
4. 결 론
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