Manufacturing and Quality Characteristics of the Cheonggukjang Fermented Using Starter Derived from Rice Straw Removed Bacillus cereus Selectively
2015
Lee, E.S., Microbial Institute for Fermentation Industry, Sunchang, Republic of Korea | Song, Y.J., Sunchang Jangryu Corp, Sunchang, Republic of Korea | Kim, K.P., Chunbuk National University, Jeonju, Republic of Korea | Yim, E.J., Microbial Institute for Fermentation Industry, Sunchang, Republic of Korea | Jeong, D.Y., Microbial Institute for Fermentation Industry, Sunchang, Republic of Korea | Cho, S.H., Microbial Institute for Fermentation Industry, Sunchang, Republic of Korea
The purpose of this study is to evaluate quality characteristics of the Cheonggukjang produced using rice straw-derived Bacillus cereus free starter culture (RiBS1). The Cheonggukjang was prepared in 0.1 and 1.0% inoculum concentrations of starter culture and fermented from 12 hr to 72 hr at 40 and 50 degrees centigrade. Amino-nitrogen contents after 48 hr fermentation were 559.6 - 590.2 mg% and 393.8 - 494.0 mg% at 40 and 50 degrees centigrade, respectively. Sensory evaluation showed that the Cheonggukjang fermented using RiBS1 starter for 48 hr at 50 degrees centigrade was better than the control. And we inspected on B. cereus and biogenic amine in the Cheonggukjang produced using RiBS1 starter. As a results, B. cereus was not detected and histamine and tyramine of biogenic amine were 5.53 + - 0.13 ~ 39.96 + - 0.62 mg/ kg. This research results showed that rice straw-derived B. cereus free starter culture (RiBS1) will be produce the Cheonggukjang with good flavour and taste.
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