Quality and Functional Characteristics of Chungkukjang Prepared with Various Bacillus sp. Isolated from Traditional Chungkukjang

摘要: Bacillus circulans, Brevibacillus brevis, B. licheniformis, coagulans, subtilis, and sterothermophillus were isolated identified from chungkukjangs (Korean traditional soybean paste fermented for a few day). Chungkukjang was prepared on laboratory scale with soybeans the strains. Characteristics of including slime material content, free amino acid sensory qualities, antimutagenicity determined. The content material, which is an important indicator quality chungkukjang, highest in licheniformis-inoculated lowest sterothermophillus-inoculated chungkukjang. total glycine, glutamic acid, aspartic arginine, contribute savory taste to chungkukjangs, leucine, gives bitter taste, brevis-inoculated Sensory evaluation revealed that made using licheniformis subtilis had weak strong sweet good color, so their overall acceptability high. circulans inhibited N-Methyl-N'-nitro-N-nitrosoguanidine (MNNG) mutagenicity by more than 80%. chungkukjang exhibited against aflatoxin B 1 (AFB ) MNNG. These results suggest ferment increases antimutagenic properties improves increasing arginine concentrations.