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Quality of chungkukjangs prepared with various Bacillus strains

2007; Wiley; Volume: 42; Issue: 5 Linguagem: Inglês

10.1111/j.1365-2621.2006.01279.x

1365-2621

Myung Ye Lee, Hong Kyoon No, Soon Dong Kim, Witoon Prinyawiwatkul,

Fermentation and Sensory Analysis

Summary Quality of chungkukjangs (C1–C7) prepared with each of the seven Bacillus strains isolated from conventionally prepared chungkukjang (C0) was compared with that of C0. Seven strains isolated were identified as Bacillus circulans (C1), Brevibacillus brevis (C2), Bacillus licheniformis (C3), Bacillus arabitane (C4), Bacillus coagulans (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 (C0) 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.