Bacillus sp. SP-KSW3을 이용하여 제조한 간장의 발효 기간에 따른 효소 활성 및 기능성의 변화
Changes of Enzyme Activity and Physiological Functionality of Traditional Kanjang(Soy Sauce) during Fermentation in the UsingBacillus sp. SP-KSW3
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초록
Bacillus sp. SP-KSW3 is an auxothroph bacteria that is being used for starter in fermentation. Physico-chemical characteristics, enzyme activities, ACE inhibitor and antimutagenicity in fermented soybean (Kanjang) inoculated with Bacillus sp. SP-KSW3 starter was investigated for the ripening duration of fermentation. Tyrosinase and ACE showed 7% higher activity degree on the Kanjang maturated fermented 2 years with Bacillus sp. SP-KSW3 (Type Ⅰ) than test field than Kanjang maturated 2 years (control). For antimutagenicity using S. enterica serovar Typhimurium TA100 against MNNG and NPD showed 35.17% and 28.37% (Type Ⅰ). Similarly, S. enterica serovar Typhimurium TA98 was used against NPD and NQO showed 25.48% and 21.64% (Type Ⅰ), respectively. Hydrogen donating ability 2 year for maturing (Type Ⅰ) appeared most highly in the test eulogy 83.1% which it makes. Daidzin of isoflavone in fermented soybean showed similarly. Genistein was not detected. The initial test field for daidzin and genistein contained 3.95 mg/kg and 1.25 mg/kg (Type Ⅰ), respectively.
Abstract
Bacillus sp. SP-KSW3 is an auxothroph bacteria that is being used for starter in fermentation. Physico-chemical characteristics, enzyme activities, ACE inhibitor and antimutagenicity in fermented soybean (Kanjang) inoculated with Bacillus sp. SP-KSW3 starter was investigated for the ripening duration of fermentation. Tyrosinase and ACE showed 7% higher activity degree on the Kanjang maturated fermented 2 years with Bacillus sp. SP-KSW3 (Type Ⅰ) than test field than Kanjang maturated 2 years (control). For antimutagenicity using S. enterica serovar Typhimurium TA100 against MNNG and NPD showed 35.17% and 28.37% (Type Ⅰ). Similarly, S. enterica serovar Typhimurium TA98 was used against NPD and NQO showed 25.48% and 21.64% (Type Ⅰ), respectively. Hydrogen donating ability 2 year for maturing (Type Ⅰ) appeared most highly in the test eulogy 83.1% which it makes. Daidzin of isoflavone in fermented soybean showed similarly. Genistein was not detected. The initial test field for daidzin and genistein contained 3.95 mg/kg and 1.25 mg/kg (Type Ⅰ), respectively.
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