재래간장으로부터 분리한 Bacillus subtilis를 이용하여 제조한 렌틸콩 청국장의 개발

서지정보

ㆍ발행기관 : 한국식생활문화학회 ㆍ수록지정보 : 韓國食生活文化學會誌 / 32권 / 6호
ㆍ저자명 : 이연정, 김나영, 김업식, 한명주

목차

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

영어 초록

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.

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