2017
DOI: 10.11002/kjfp.2017.24.8.1168
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Potential probiotics activity of Bacillus spp. from traditional soybean pastes and fermentation characteristics of Cheonggukjang

Abstract: In this study, we tried to screen the Bacillus strain having safety probability by isolation of strains from traditional fermented food, measurement of probiotic properties, and the fermentative characteristics of Cheonggukjang. We isolated 400 Bacillus-like isolates from traditional fermented foods. Selected strains examined on the prevalent characteristic such as extracellular enzyme and antibacterial activities, and their safety probability was confirmed by biogenic amine productivity, hemolytic, and harmfu… Show more

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Cited by 9 publications
(14 citation statements)
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“…B. licheniformis is not registered for foods in Korea while it is available in a dried form as a probiotic in China [ 22 , 23 ]. B. licheniformis needs to be studied more to determine its toxicity for use as foods since some strains of B. licheniformis have probiotic activities, and chungkookjang fermented with B. licheniformis improves the bioactivities in animal studies [ 24 ].…”
Section: Types and Characteristics Of Bacillus mentioning
confidence: 99%
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“…B. licheniformis is not registered for foods in Korea while it is available in a dried form as a probiotic in China [ 22 , 23 ]. B. licheniformis needs to be studied more to determine its toxicity for use as foods since some strains of B. licheniformis have probiotic activities, and chungkookjang fermented with B. licheniformis improves the bioactivities in animal studies [ 24 ].…”
Section: Types and Characteristics Of Bacillus mentioning
confidence: 99%
“…The type of Bacillus in chungkookjang influences the flavor of chungkookjang, mostly by modulating the fatty acids produced during fermentation [ 25 ] that play a crucial role in the flavor and aroma, which determine consumer acceptance. Chungkookjang made with B. amyloliquefaciens has a less unacceptable odor and greater consumer acceptance ( Table 1 ) [ 24 , 26 , 27 ]. The dominant Bacillus species of chungkookjang is B. subtilis , but B. subtilis , B. amyloliquefaciens, and B. licheniformis and their different strains are all present in traditionally made chungkookjang.…”
Section: Types and Characteristics Of Bacillus mentioning
confidence: 99%
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“…To investigate the effect of fermentation temperature on tyramine production by E. faecium, several temperatures were set for in situ Cheonggukjang fermentation experiments. The temperature for Cheonggukjang fermentation (intermediate-temperature group) was determined based upon previous studies in which 37 • C was reported as the temperature commonly used for Cheonggukjang production [19,35,36]. In addition, the temperatures of 25 • C and 45 • C used by other studies for Cheonggukjang fermentation were utilized for the low and high temperature groups, respectively [29,30].…”
Section: Preparation Of Cheonggukjangmentioning
confidence: 99%