Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 23, Issue 5, Pages 1525-1532Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-014-0208-z
Keywords
cheonggukjang; fermentation; microbial; antibacterial; antifungal
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Funding
- Basic Science Research Program through the National Research Foundation of Korea (NRF) - MOE [2010-0008048]
- IPET (High Value-added Food Technology Development Program), MAFRA, Republic of Korea [112066-03-2-SB010]
- BK21 Plus program from the MOE, Republic of Korea
- National Research Foundation of Korea [2010-0008048] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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Cheonggukjang was produced with improved functionalities and safety using Bacillus subtilis W42 with an antibacterial activity and B. amyloliquefaciens MJ1-4 with an antifungal activity as starters with coinoculation of B. subtilis W42 and B. amyloliquefaciens (MW Cheonggukjang). Control cheonggukjang was prepared by inoculation of B. subtilis 168 (BS cheonggukjang) or a commercial cheonggukjang prepared using traditional methods (TM cheonggukjang). Cheonggukjang samples were immediately spiked with B. cereus ATCC11778 (1x10(5) CFU/g of dry soybean) and Penicillium sp. that produced ochratoxin (1x10(5) spores/g of dry soybean). During 72 h of fermentation at 37A degrees C, total Bacillus counts increased, reaching 10(9) CFU/g in MW and BS cheonggukjang. Numbers of B. cereus and Penicillium sp. decreased. The largest reduction was observed in MW cheonggukjang. Fungi were not detected after 24 h in MW and BS cheonggukjang. Fibrinolytic activity was detected only from MW cheonggukjang and the antioxidant activity was highest in MW cheonggukjang.
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