Characteristics of Chungkookjang Prepared by Bacillus amyloliquefaciens with Different Soybeans and Fermentation Temperatures

This study was carried out to investigate the characteristics of Chungkookjang depending on different soybeans and fermentation temperatures using Bacillus amyloliquefaciens C2 isolated from homemade Chungkookjang. The highest protease activity was 854 U/g in yellow soybean Chungkookjang and 847 U/g in black soybean Chungkookjang at . The highest amylase activity was 3.87 U/g at in yellow soybean Chungkookjang and 4.96 U/g at in black soybean Chungkookjang. The highest reducing sugar content was 16.11 mg/g at in yellow soybean Chungkookjang and 19.08 mg/g at in black soybean Chungkookjang. The highest amino type nitrogen content was 420 mg%/g in yellow soybean Chungkookjang and 194 mg%/g in black soybean Chungkookjang at . The highest pH was 7.92 at in yellow soybean Chungkookjang and 7.59 at in black soybean Chungkookjang. The highest number of viable cell was 9.3 log CFU/g at in yellow soybean Chungkookjang and at in black soybean Chungkookjang. On the other hand, the lowest ammonia type nitrogen content was 225 mg%/g at in yellow soybean Chungkookjang and 80 mg%/g at in black soybean Chungkookjang. Yellow soybean Chungkookjang showed high protease activity, pH and amino type nitrogen, whereas black soybean Chungkookjang showed high amylase activity and reducing sugar.