Korean Journal of Microbiology (미생물학회지)

The Microbiological Society of Korea (한국미생물학회)
권호 표지
DOI QR코드

DOI QR Code

Fermentation of Black-soybean Chungkookjang Using Bacillus licheniformis B1

Bacillus licheniformis B1을 이용한 검은콩 청국장 발효

  • Hwang, Jae-Sung (Department of Biotechnology, The Research Institute for Basic Sciences, Hoseo University) ;
  • Kim, Jae-Young (Department of Herbal Cosmetic Science, Hoseo University) ;
  • Sung, Dae-Il (Department of Biotechnology, The Research Institute for Basic Sciences, Hoseo University) ;
  • Yi, Yong-Sub (Department of Herbal Cosmetic Science, Hoseo University) ;
  • Kim, Han-Bok (Department of Biotechnology, The Research Institute for Basic Sciences, Hoseo University)
  • 황재성 (호서대학교 생명공학과, 기초과학연구) ;
  • 김재영 (호서대학교 한방화장품학과) ;
  • 성대일 (호서대학교 생명공학과, 기초과학연구) ;
  • 이용섭 (호서대학교 한방화장품학과) ;
  • 김한복 (호서대학교 생명공학과, 기초과학연구)
  • Received : 2012.08.23
  • Accepted : 2012.09.13
  • Published : 2012.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

Chungkookjang, fermented soybean, is high in microorganism, enzymes, daidzein, and peptides. Using yellow, black, Seoritae, small-black soybeans and Bacillus licheniformis B1, each Chungkookjang (YC, BC, SC, SBC) was prepared, and their fermentation patterns were compared. Changes of pH and browning material formation were taken as an indicative of fermentation. YC had a high pH increase at an early stage of fermentation, and a low change at a late stage. BC, SC, and SBC showed different patterns with a low pH increase at an early stage and a high pH increase at a late stage. Formation rate of browning material was fastest in YC and slow in the rest of BC, SC, and SMC. SC showed the highest value of browning material formation 1 d after fermentation. Anthocyanin in black soybeans seems to suppress the growth of bacteria at an early stage of fermentation. When anti-inflammatory daidzein contents were analyzed by HPLC, BC, SC, SBC showed higher values than YC. It was demonstrated that black soybeans can be fermented with B. licheniformis B1.

청국장은 대두 발효식품으로 미생물, 효소, daidzein, 펩타이드 등이 풍부하다. 백태, 흑태, 서리태, 약콩 등 4종류의 대두와 Bacillus licheniformsi B1 균주를 이용해서 청국장을 제조하면서 각각의 발효양상을 비교하였다. pH, 갈변물질의 변화를 청국장 발효의 지표로 이용하였다. 발효시간에 따른 청국장의 pH 변화에서는, 초기에는 백태 청국장의 pH가 가장 높았으나 시간이 지나며 증가속도가 낮아졌다. 흑태, 서리태, 약콩의 경우는 발효 개시 초기에는 pH 변화가 적었으나 시간이 지나면서 pH가 급격히 상승하는 등, 백태와는 다른 양상을 보였다. 발효 1일 후 갈변도는 백태 청국장이 가장 높았으며, 나머지 검은콩의 경우 그보다 낮은 값을 보여 주었다. 서리태의 경우 발효 1일 후부터 갈변도가 급격히 증가하였다. 검은콩에 존재하는 anthocyanin에 의해 청국장 발효균주의 생장이 억제되어 초반에는 발효 정도가 백태에 비해 약한 것으로 보인다. 항염효과를 지니는 daidzein 함량을 HPLC로 분석한 결과, 흑태, 서리태, 약콩 청국장은 백태 청국장보다 높은 값을 보였다. 서리태, 흑태, 약콩 등 검정콩에 대해서도 B. licheniformis B1 균주로 청국장 발효가 이루어질 수 있음을 확인하였다.

Keywords

References

  1. Atkinson, C., Frankenfeld, C.L., and Lampe, J.W. 2005. Gut bacterial metabolism of the soy isoflavone daidzein: exploring the relevence to human health. Exp. Biol. Med. 230, 155-170. https://doi.org/10.1177/153537020523000302
  2. Hamalainen, M., Nieminen, R., Vuorela, P., Heinonen, M., and Moilanen, E. 2007. Anti-inflammatory effects of flavonoids: genistein, kaempferol, quercetin, and daidzein inhibit STAT-1 and NF-$\kappa B$ activations, whereas flavone, isorhamnetin, naringenin, and pelargonidin inhibit only NF-$\kappa B$ activation along with their inhibitory effect on iNOS expression and NO production in activated macrophages. Mediators Inflamm. doi: 10.1155/2007/45673
  3. Hong, T., Nakagawa, T., Pan, W., Kim, M.Y., Lee Kraus, W., Ikehara, T., Yasui, K., Aihara, H., Takebe, M., Muramatsu, M., and et al. 2004. Isoflavons stimulate estrogen receptor-mediated core histone acetylation. Biochem. Biophys. Res. Commun. 317, 259-264. https://doi.org/10.1016/j.bbrc.2004.03.041
  4. Hwang, J.S., Yoo, H.J., Song, H.J., Kim, K.K., Chun, Y.J., Matsui, T., and Kim, H.B. 2011. Inflammation-related signaling pathways implicating $TGF\beta$ are revealed in the expression profiling of MCF7 cell treated with fermented soybean, Chungkookjang. Nutr. Cancer 63, 645-652. https://doi.org/10.1080/01635581.2011.551987
  5. Kao, T.H., Wu, W.M., Hung, C.F., Wu, W.B., and Chen, B.H. 2007. Anti-inflammatory effects of isoflavone powder produced from soybean cake. J. Agric. Food Chem. 55, 11068-11079. https://doi.org/10.1021/jf071851u
  6. Kim, H.B., Lee, H.S., Kim, S.J., Yoo, H.J., Hwang, J.S., Chen, G., and Youn, H.J. 2007. Ethanol extract of fermented soybean, Chungkookjnag inhibits the apoptosis of mouse spleen and thymus cells. J. Microbiol. 45, 256-261.
  7. Kim, S., Kwon, T., Lee, Y., Choung, M., and Moon, G. 2005. A major antioxidative compounds and comparison of antioxidative activities in black soybean. Kor. J. Food Sci. Technol. 37, 73-77.
  8. Lee, H., Choi, E., Sim, Y., Kim, O., Yoo, H., Do, W., and Kim, Y. 2009. Anthocyanin-contents and pigment stability of black soybean by different extract condition and stabilizer. Kor. J. Food Nutr. 22, 150-157.
  9. Lee, J.J., Lee, D.S., and Kim, H.B. 1999. Fermentation patterns of Chungkookjang and Kanjang by Bacillus licheniformis B1. Kor. J. Microbiol. 35, 296-301.
  10. Lee, H.H., Park, C., Kim, M.J., Seo, M.J., Choi, S., Jeong, Y.K., and Choi, Y.H. 2010. Inhibition of cyclooxygenase-2 activity and prostalandin $E_{2}$ production through down-regulation of NF-$\kappa B$ activity by the extracts of fermented beans. J. Life Sci. 3, 388-395.
  11. Matsui, T., Yoo, H.J., Hwang, J.S., Lee, D.S., and Kim, H.B. 2004. Isolation of angiotensin I-converting enzyme inhibitor peptide from Chungkookjang. Kor. J. Microbiol. 40, 355-358.
  12. Shon, M., Seo, K., Lee, S., Choi, S., and Sung, N. 2000. Biological activity of Chungkugjang prepared with black bean and changes in phytoestrogen content during fermentation. Kor. J. Food Sci. Technol. 32, 936-941.
  13. Yoo, H.J., Hwang, J.S., and Kim, H.B. 2007. Mass analysis of isoflavones in Chungkookjang. Kor. J. Microbiol. 43, 54-58.

Cited by

  1. Physicochemical Properties and Microbial Analysis of Korean Solar Salt and Flower of Salt vol.42, pp.7, 2013, https://doi.org/10.3746/jkfn.2013.42.7.1115
  2. Production of the isoflavone aglycone and antioxidant activities in black soymilk using fermentation with Streptococcus thermophilus S10 vol.24, pp.2, 2015, https://doi.org/10.1007/s10068-015-0070-7