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Microbiology and Biotechnology Letters

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Microbiol. Biotechnol. Lett. 2007; 35(4): 304-309

대두 열수 침출액을 이용한 청국장 발효균주 Bacillus pumilus JB-1의 배양 최적화

Optimization of Culture Conditions of Bacillus pumilus JB-1 for Chungkook-jang Fermentation in Soybean Boiling-Waste Liquor Medium

Ha-Young Kwon , Hee-Young Ryn , Chong-Suk Kwon , Sang-Han Lee and Ho-Yong Sohn

Department of Food and Nutrition Andong National University, 1Department of Food and Nutrition Andong National University, 2Department of Food and Nutrition Andong National University, 3Department of Food Science and Technology, Kyungpook National University, 4Department of Food and Nutrition Andong National University

Abstract

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Soybean is useful source of protein, especially in Asia. But soybean needs heat inactivation or fermentation process before consumption, since it contains the toxic lectin and various protease inhibitors. Therefore, production of soybean boiling-waste liquor (SBWL) as a byproduct is inevitable. In this study, the chemical composition of SBWL and the optimization of culture conditions for Bacillus pumilus JB-1, a selected strain for functional chungkuk-jang fermentation, using SBWL were investigated. The SBWL contains 88% water, 9.5% free sugar, 1.6% crude protein, 0.3% crude fat, 0.1% crude fiber and 2.1% ash, respectively. The contents of total polyphenol, total flavonoids and free amino acid in SBWL were 55%, 76%, and 30% of those of raw soybean, respectively. Culture conditions for B. pumilus JB-1 in SBWL were optimized. The 1/10-diluted, 0.1 % of $(NH_4)_2SO_4$ added SBWL without pH adjustment and carbon source addition was cultured at $37^{circ}C$ for 48 h with agitation (120 rpm). The 0.5% of inoculation was enough. The large scale fermentation in 5-L jar fermentor showed that the SBWL is a good resource for production of chungkuk-jang starter and functional ingredients.

Keywords: Bacillus pumilus, chungkook-jang, soybean boiling-waste liquor

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