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Microbial and physiochemical properties of Cheonggukjang fermented using Bacillus strains with antibacterial or antifungal activities

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Abstract

Cheonggukjang was produced with improved functionalities and safety using Bacillus subtilis W42 with an antibacterial activity and B. amyloliquefaciens MJ1-4 with an antifungal activity as starters with coinoculation of B. subtilis W42 and B. amyloliquefaciens (MW Cheonggukjang). Control cheonggukjang was prepared by inoculation of B. subtilis 168 (BS cheonggukjang) or a commercial cheonggukjang prepared using traditional methods (TM cheonggukjang). Cheonggukjang samples were immediately spiked with B. cereus ATCC11778 (1×105 CFU/g of dry soybean) and Penicillium sp. that produced ochratoxin (1×105 spores/g of dry soybean). During 72 h of fermentation at 37°C, total Bacillus counts increased, reaching 109 CFU/g in MW and BS cheonggukjang. Numbers of B. cereus and Penicillium sp. decreased. The largest reduction was observed in MW cheonggukjang. Fungi were not detected after 24 h in MW and BS cheonggukjang. Fibrinolytic activity was detected only from MW cheonggukjang and the antioxidant activity was highest in MW cheonggukjang.

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Authors and Affiliations

  1. Division of Applied Life Science (BK21 Plus Program), Graduate School, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Gyeongnam, 660-701, Korea

    Min Jeong Cho, Jae Yong Lee & Jeong Hwan Kim

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  1. Min Jeong Cho
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  2. Jae Yong Lee
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  3. Jeong Hwan Kim
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Correspondence to Jeong Hwan Kim.

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Cho, M.J., Lee, J.Y. & Kim, J.H. Microbial and physiochemical properties of Cheonggukjang fermented using Bacillus strains with antibacterial or antifungal activities. Food Sci Biotechnol 23, 1525–1532 (2014). https://doi.org/10.1007/s10068-014-0208-z

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  • DOI: https://doi.org/10.1007/s10068-014-0208-z

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