Characteristics of Sigumjang, fermented barley bran paste, usually consumed in Gyeongsang-do Area of South Korea and Isolation of its useful Strains
| Autor: | Gi Dong Han, Hyun Chae Chung, Sangdon Lee, Jiyeong Yoon, Hojeong Jeong |
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| Rok vydání: | 2016 |
| Předmět: |
Meju
biology Bacillus amyloliquefaciens Chemistry Starch food and beverages 04 agricultural and veterinary sciences Cellulase biology.organism_classification 040401 food science Applied Microbiology and Biotechnology chemistry.chemical_compound 0404 agricultural biotechnology biology.protein Animal Science and Zoology Fermentation Food science Amylase Agronomy and Crop Science Fermentation in food processing Lactic acid fermentation Food Science |
| Zdroj: | Emirates Journal of Food and Agriculture. 28:303 |
| ISSN: | 2079-052X |
| DOI: | 10.9755/ejfa.2015-10-900 |
| Popis: | Sigumjang made from barley bran is a traditional fermented food only found in Gyungsang-do area of South Korea. Appearance, tastes and flavors of sigumlang differs from Doenjang (well-known Korean traditional fermented soybean paste). We investigated characteristics of sigumjang and isolated strains of microorganism with high enzymatic activity from sigumjang meju. We collected 19 kinds of sigumjang and 14 kinds of sigumjang meju, which is dried-fermented barley bran and serves as the basis of sigumjang. Methods of sigumjang meju-making are different by region from baking directly the dough of barley bran or after steaming the dough. Sigumjang showed lower pH of 4.37 - 5.99 compared to other Korean traditional fermented jang, because of its lactic acid fermentation. 13 strains showed high hydrolysis activity of cellulose, starch, protein among 51 strains collected from the 14 kinds of sigumjang meju. SM-26 stain showed a high enzymatic activity of cellulase, amylase and protease. SM-26 stain was identified as Bacillus amyloliquefaciens subsp. based on its 16S rRNA sequence analysis. |
| Databáze: | OpenAIRE |
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