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Quality of chungkukjangs prepared with various Bacillus strains
Author(s) -
Lee Myung Ye,
No Hong Kyoon,
Kim Soon Dong,
Prinyawiwatkul Witoon
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01279.x
Subject(s) - bacillus circulans , bacillus licheniformis , bacillus subtilis , bacillus (shape) , food science , bacillus coagulans , bacillales , bacillus pumilus , bacillaceae , chemistry , biology , microbiology and biotechnology , bacteria , enzyme , biochemistry , fermentation , genetics
Summary Quality of chungkukjangs (C1–C7) prepared with each of the seven Bacillus strains isolated from conventionally prepared chungkukjang (C0) was compared with that of C0. Seven strains isolated were identified as Bacillus circulans (C1), Brevibacillus brevis (C2), Bacillus licheniformis (C3), Bacillus arabitane (C4), Bacillus coagulans (C5), Bacillus sterothermophillus (C6), and Bacillus subtilis (C7). The quality significantly differed among C1‐C7. Preparation of chungkukjang using a single strain of B. licheniformis (C3) or B. subtilis (C7) was advantageous as it generally yielded a product with a higher slime content, lower hardness, and higher protease activity compared with the conventionally prepared chungkukjang (C0) and others (C1, C2 and C4–C6). Furthermore, based on consumer perception, C3 was the most acceptable product because of its lower bitterness and higher savoury taste.