Quality Characteristics of Defatted Soybean Grits Fermented by Bacillus subtilis NUC1

This study was conducted to investigate the quality characteristics of fermented-defatted soybean grits (DSG). Fermented-DSG was prepared by inoculating Bacillus subtilis NUCI into steamed DSG at 2% (v/w) concentration and fermenting at 40 o C for 24 hr. The protein contents of DSG and fermented-DSG were higher by 57.2~61.0% than those of Chungkukjang, but lipid contents of these samples were not detected. The protease and α-amylase activities, and solid contents in DSG were not shown. However, the activities of protease and α-amylase, tyrosine contents, fluid consistency, and viscous substance contents of fermented-DSG were higher than those of Chungkukjang. The levels of free amino acids and isoflavone of fermented-DSG tended to increase more than those of DSG. The sensory score of fermented-DSG were higher in odor and taste than those of Chungkukjang groups, while lower in color and overall acceptability.