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• W2058875522 abstract "This study was carried out to investigate changes of protease and amylase activities and nitrogen content in Chungkookjang prepared by Bacillus subtilis S8 and different soybean. Amino-type nitrogen and ammonia-type nitrogen contents increased with an increase in fermentation time and was the highest in black soybean Chungkookjang. The number of viable cells increased up to 24 h of fermentation at all temperatures tested; especially, their levels were the highest at <TEX>$40^{circ}C$</TEX>. Protease activity was the highest in black soybean Chungkookjang. <TEX>${alpha}$</TEX>-amylase activity increased significantly up to 6 h of fermentation at <TEX>$30^{circ}C$</TEX> and <TEX>$40^{circ}C$</TEX> and then maintained constantly. It also increased up to 30-36 h of fermentation at <TEX>$45^{circ}C$</TEX> and then decreased. <TEX>${beta}$</TEX>-amylase activity was the highest in black soybean Chungkookjang at <TEX>$35^{circ}C$</TEX> and <TEX>$40^{circ}C$</TEX> and in yellow soybean Chungkookjang at <TEX>$45^{circ}C$</TEX>. Production pattern of reducing sugar was similar to that of <TEX>${beta}$</TEX>-amylase. Amino-type nitrogen, viable cell number and reducing sugar content and <TEX>${beta}$</TEX>-amylase activity was the highest in Chungkookjang fermented at <TEX>$40^{circ}C$</TEX>. Considering amino-type and ammonia-type nitrogen contents, Chungkookjang fermentation using yellow soybean was favorable. However, the fermentation using black soybean was favorable, considering protease and amylase activities and reducing sugar content." @default.
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• W2058875522 date "2013-06-28" @default.
• W2058875522 modified "2023-09-29" @default.
• W2058875522 title "Fermentation Characteristics of Chungkookjang Prepared Using Different Soybean" @default.
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• W2058875522 doi "https://doi.org/10.5322/jesi.2013.22.6.723" @default.
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