Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Characteristics and Antioxidant Effect of Garlic in the Fermentation of Cheonggukjang by Bacillus amyloliquefaciens MJ1-4

  • Kim, Jeong Hwan (Division of Applied Life Science BK21, Graduate School, Gyeongsang National University) ;
  • Hwang, Chung Eun (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Lee, Chang Kwon (Mong-Go Foods Co., Ltd.) ;
  • Lee, Jin Hwan (National Institute of Chemical Safety, Ministry of Environment) ;
  • Kim, Gyoung Min (Namhae Garlic Research Institute) ;
  • Jeong, Seong Hoon (Namhae Garlic Research Institute) ;
  • Shin, Jeong Hee (Namhae Garlic Research Institute) ;
  • Kim, Jong Sang (School of Applied Biosciences and Food Science and Biotechnology, Kyungpook National University) ;
  • Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology)
  • Received : 2013.10.18
  • Accepted : 2014.03.29
  • Published : 2014.07.28
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Abstract

The changes in the ${\beta}$-glucosidase activity, total phenolic contents, isoflavone contents, and antioxidant activities during the fermentation of cheonggukjang by Bacillus amyloliquefaciens MJ1-4 with and without garlic were investigated. The levels of total phenolic and isoflavone-malonylglycoside, -acetylglycoside, and -aglycone contents increased, whereas the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activities and ferric reducing/antioxidant power (FRAP) assay results increased, but isoflavone-glycoside levels decreased during cheonggukjang fermentation. The levels of total phenolic and total isoflavone contents and the antioxidant activities were higher in cheonggukjang fermented without garlic (CFWOG) than in cheonggukjang fermented with garlic (CFWG) after 24 h of fermentation, but they were lower in CFWOG than in CFWG after 72 h of fermentation. In particular, the highest levels of total phenolic, daidzein, glycitein, and genistein were present at concentrations of 15.18 mg/g, $264.4{\mu}g/g$, $16.4{\mu}g/g$, and $31.1{\mu}g/g$ after 72 h of fermentation in CFWG, showing 82.89% in DPPH radical scavenging activity, 106.32% in ABTS radical scavenging activity, and 1.47 ($OD_{593nm}$) in FRAP assay, respectively. From these results, we suggest that the high antioxidant activity of CFWG might be related to the markedly higher levels of total phenolic contents, isoflavone-malonylglycosides, -acetylglycosides, and -aglycones achieved during fermentation.

Keywords

References

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