Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Isolation of Bacillus subtilis Producing the Cheongkukjang with Reduced Off-flavor by Suppressing the Growth of Bacteria Causing Off-flavor

Rhee, Joo-Hyung;Park, Ki-Hwan;Yoon, Kwang-Ro;Yim, Choong-Bin;Lee, In-Hyung

  • Published : 20041200
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Abstract

Off-flavor compounds and microbial flora of newly developed Cheongkukjang with reduced off-flavor were compared to those of commercial Cheongkukjangs. Contents of unique and off-flavor compounds were 8.2 to 20.4 times lower in newly developed Cheongkukjang than other commercial products. Planococcus sp. and Marinococcus sp. at $7{\times}10^{7}$ and $1{\times}10^{7}$ cfu/g, respectively, were detected in commercial Cheongkukjangs, but not in newly developed Cheongkukjang, suggesting that these microbial flora affect Cheongkukjang flavor. Slime of newly developed Cheongkukjang suppressed growths of Planococcus sp. and Marinococcus sp. found in straw used for newly developed Cheongkukjang fermentation, whereas those of commercial Cheongkukjangs did not. Results suggest B. subtilis existing in newly developed Cheongkukjang suppressed growths of off-flavor-causing Planococcus sp. and Marinococcus sp..

Keywords

References

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