ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: : : : : B B B B Bacillus cir acillus cir acillus cir acillus cir acillus circulans culans culans culans culans, , , , , B B B B Br r r r revibacillus br evibacillus br evibacillus br evibacillus br evibacillus brevis evis evis evis evis, , , , , B. . ster ster ster ster sterothermophillus othermophillus othermophillus othermophillus othermophillus were isolated and identified from chungkukjangs (Korean traditional soybean paste fermented for a few day).were isolated and identified from chungkukjangs (Korean traditional soybean paste fermented for a few day). were isolated and identified from chungkukjangs (Korean traditional soybean paste fermented for a few day). were isolated and identified from chungkukjangs (Korean traditional soybean paste fermented for a few day). were isolated and identified from chungkukjangs (Korean traditional soybean paste fermented for a few day). Chungkukjang was prepared on a laboratory scale with soybeans and the isolated strains. Characteristics of the Chungkukjang was prepared on a laboratory scale with soybeans and the isolated strains. Characteristics of the Chungkukjang was prepared on a laboratory scale with soybeans and the isolated strains. Characteristics of the Chungkukjang was prepared on a laboratory scale with soybeans and the isolated strains. Characteristics of the Chungkukjang was prepared on a laboratory scale with soybeans and the isolated strains. Characteristics of the chungkukjangs including slime material content, free amino acid content, sensory qualities, and antimutagenicity chungkukjangs including slime material content, free amino acid content, sensory qualities, and antimutagenicity chungkukjangs including slime material content, free amino acid content, sensory qualities, and antimutagenicity chungkukjangs including slime material content, free amino acid content, sensory qualities, and antimutagenicity chungkukjangs including slime material content, free amino acid content, sensory qualities, and antimutagenicity were determined. The content of slime material, which is an important indicator of the quality of chungkukjang, was were determined. The content of slime material, which is an important indicator of the quality of chungkukjang, was were determined. The content of slime material, which is an important indicator of the quality of chungkukjang, was were determined. The content of slime material, which is an important indicator of the quality of chungkukjang, was were determined. The content of slime material, which is an important indicator of the quality of chungkukjang, was highest in highest in highest in highest in highest in B. licheniformis B. licheniformis B. licheniformis B. licheniformis B. licheniformis-inoculated chungkukjang, and lowest in -inoculated chungkukjang, and lowest in -inoculated chungkukjang, and lowest in -inoculated chungkukjang, and lowest in -inoculated chungkukjang, and lowest in B. sterothermophillus B. sterothermophillus B. sterothermophillus B. sterothermophillus B....

Quality of chungkukjangs (C1-C7) prepared with each of the seven Bacillus strains isolated from conventionally prepared chungkukjang (C0) was compared with that of C0. Seven strains isolated were identified as Bacillus circulans (C1), Brevibacillus brevis (C2), Bacillus licheniformis (C3), Bacillus arabitane (C4), Bacillus coagulans (C5), Bacillus sterothermophillus (C6), and Bacillus subtilis (C7). The quality significantly differed among C1-C7. Preparation of chungkukjang using a single strain of B. licheniformis (C3) or B. subtilis (C7) was advantageous as it generally yielded a product with a higher slime content, lower hardness, and higher protease activity compared with the conventionally prepared chungkukjang (C0) and others (C1, C2 and C4-C6). Furthermore, based on consumer perception, C3 was the most acceptable product because of its lower bitterness and higher savoury taste.