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

• Published in: Food science and biotechnology Vol. 23; no. 5; pp. 1525 - 1532
• Main Authors: Cho, Min Jeong, Lee, Jae Yong, Kim, Jeong Hwan
• Format: Journal Article
• Language: English
• Published: Heidelberg The Korean Society of Food Science and Technology 01.10.2014; 한국식품과학회
• Subjects: Bacillus; Bacillus subtilis; Chemistry; Chemistry and Materials Science; Food Science; Nutrition; Penicillium; Research Article; 식품과학; antifungal; fermentation; antibacterial; microbial
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-014-0208-z

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 (1×10 5 CFU/g of dry soybean) and Penicillium sp. that produced ochratoxin (1×10 5 spores/g of dry soybean). During 72 h of fermentation at 37°C, total Bacillus counts increased, reaching 10 9 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 .