The Bacterial Biological Response Modifier Enriched Chungkookjang Fermentation

摘要

The aim of this study was to produce Chungkookjang-a food produced through fermentation with Bacillus licheniformis El-that contains an increased concentration of a bacterial biological response modifier (B-BRM). Unfortunately, sensory studies have indicated that B. licheniformis El-fermented Chungkookjang is unacceptable for commercial use. We isolated another bacterial strain from this food product: B. subtilis S2. The optimum time and temperature for Chungkookjang fermentation with B. licheniformis El and B. subtilis S2 were 48 hr and 40 deg C, respectively. Sensory studies showed that Chungkookjang fermented by both B. licheniformis El and B. subtilis S2 was more acceptable than B. licheniformis El only. The amino nitrogen and crude protein content of the product were 359 mg% and 45.6%, respectively. Additionally, it was confirmed that the proliferation of mouse splenic lymphocytes increased significantly, when the cells were treated with the BRM from Chungkookjang fermented using the mixture of bacterial strains in vitro. These results suggest that the enriched Chungkookjang may help patients who are medically in need of potentiation of lymphocytes proliferation.