CHARACTERISTICS OF SOUTH KOREAN TRADITIONAL FERMENTED  BARLEY BRAN ( SIGUMJANG ): AND ISOLATION OF ITS USEFUL  STRAINS

Hojeong Jeong; Sangdon Lee; Jiyeong Yoon; Hyunchae Chung; Gi Dong Han

doi:10.9755/ejfa.2015-10-900

Authors

Hojeong Jeong Department of Food Science and Technology, College of Natural Resources, Yeungnam University, , Gyeongsan-si, Republic of Korea
Sangdon Lee Department of Food Science and Technology, College of Natural Resources, Yeungnam University, , Gyeongsan-si, Republic of Korea
Jiyeong Yoon Department of Food Science and Technology, College of Natural Resources, Yeungnam University, , Gyeongsan-si, Republic of Korea
Hyunchae Chung Alale food, Seongju-gun, Gyeongbuk, Republic of Korea
Gi Dong Han Division of Food, Beverage & Culinary Art, Yeungnam University College, Deagu, Republic of Korea

DOI:

https://doi.org/10.9755/ejfa.2015-10-900

Keywords:

Barley bran, Enzymatic Activity, Korean traditional-fermented food, Microorganism, Sigumjang

Abstract

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.