Quality of chungkukjangs prepared with various Bacillus strains

Document Type

Article

Publication Date

5-1-2007

Abstract

Quality of chungkukjangs (C1-C7) prepared with each of the seven Bacillus strains isolated from conventionally prepared chungkukjang (CO) was compared with that of CO. Seven strains isolated were identified as Bacillus circulans (C1), Brevibacillus brevis (C2), Bacillus licheniformis (C3), Bacillus arabitane (C4), Bacillus coagulons (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 (CO) 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. © 2007 Institute of Food Science and Technology Trust Fund.

Publication Source (Journal or Book title)

International Journal of Food Science and Technology

First Page

587

Last Page

592

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