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Improvement of viscous substance production during Cheonggukjang fermentation added with glycine

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Abstract

When Bacillus subtilis NB-NUC1 associated with Cheonggukjang fermentation was aerobically grown in a synthetic medium containing 1 to 2% glycine (w/v), cell growth was inhibited in a dose-dependent manner. Subsequently, different concentrations of glycine (0, 1, and 2%) were used in Cheonggukjang fermentation for 96 h at 40 °C. Supplementation of 1% glycine increased extracellular γ-glutamyl transpeptidase (γ-GTPase), responsible for the production of viscous substance. Based on correlation studies, we conclude that the production of viscous substance is correlated with viscous extension (r = 0.867), extracellular proteins contents (r = 0.821), and γ-GTPase activity (r = 0.807). The molecular weight of the viscous substance obtained during Cheonggukjang fermentation by B. subtilis NB-NUC1 was also affected by glycine supplementation. Our results demonstrate that glycine supplementation before solid-state fermentation may increase the mass production of mucilage in food industry.

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Acknowledgements

This work was supported by the National Research Foundation of Korea (NRF) Grant funded by the Korea government (MSIP) (No. NRF-2017R1D1A3B03034313).

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Authors and Affiliations

  1. Department of Food and Nutrition, Kangwon National University, Samcheok, 25949, Republic of Korea

    Ha Gyoon Na, Min-Ah Kim, Ji Woo Shin, Yun Ju Cha, Beom Soon Park, Mi-Ja Kim, Jae-Cheol Lee & Ki-Hyo Jang

  2. Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, 26403, Republic of Korea

    SangGuan You

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  1. Ha Gyoon Na
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  2. Min-Ah Kim
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Correspondence to Ki-Hyo Jang.

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Na, H.G., Kim, MA., Shin, J.W. et al. Improvement of viscous substance production during Cheonggukjang fermentation added with glycine. Food Sci Biotechnol 29, 953–959 (2020). https://doi.org/10.1007/s10068-020-00743-5

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