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首页> 外文期刊>Korean Journal of Microbiology and Biotechnology >Fermentation of Germinated- and Nongerminated-Yellow Soybean Chungkookjang Using Bacillus subtilis
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Fermentation of Germinated- and Nongerminated-Yellow Soybean Chungkookjang Using Bacillus subtilis

机译：用枯草芽孢杆菌发酵发芽和未发芽的黄色大豆忠国酱

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摘要

In order to investigate changes in quality and enzyme activity during Chungkookjang fermentation, germinated- and nongermi-nated yellow soybeans were fermented by Bacillus subtilis and traditional methods. When the soybean was soaked for 6 h and thenwatered for 4 days with 2 h-interval at 25°C, the highest germination rate was obtained. The germinated soybeans had a higher total isoflavone (988.4 ug/g) than that of the nongerminated soybeans (859.5 ug/g). Amino type nitrogen contents, protease andamylase activities were higher in germinated soybean Chungkookjang, which was fermented with B. subtilis, than nongerminated soybean Chungkookjang, which was fermented with B. subtilis and traditional methods. Reducing sugar and amino type nitrogen contents, the number of viable cells and protease and amylase activities, were higher for Chungkookjang fermented with B. subtilis, than Chungkookjang fermented by traditional methods. ALP and SOD activities in the Chungkookjang diet group were considerably higher than in the control group. AST activity in the germinated soybean Chungkookjang diet group was higher than in the nongerminated soybean Chungkookjang diet group. In conclusion, it is suggested that Chungkookjang prepared with germinated soybeans using B. subtilis D7 could be practically used as a functional product.
机译：为了研究忠国酱发酵过程中质量和酶活性的变化，用枯草芽孢杆菌和传统方法发酵发芽和未发芽的黄大豆。将大豆浸泡6 h，然后在25°C下以2 h间隔浇水4天，可获得最高的发芽率。发芽的大豆的总异黄酮（988.4 ug / g）比未发芽的大豆（859.5 ug / g）高。用枯草芽孢杆菌发酵的发芽大豆忠国酱的氨基型氮含量，蛋白酶和淀粉酶活性高于用枯草芽孢杆菌和传统方法发酵过的未发芽大豆忠国酱。发酵枯草芽孢杆菌的还原糖和氨基型氮含量，活细胞数以及蛋白酶和淀粉酶活性均高于传统方法发酵的仲谷酱。 Chungkookjang饮食组的ALP和SOD活性明显高于对照组。发芽的大豆忠国酱饮食组中的AST活性高于未发芽的大豆忠国酱饮食组中的AST活性。总之，建议用枯草芽孢杆菌D7用发芽大豆制备的Chungkookjang可以实际用作功能产品。

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