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.
Highlights
Sigumjang, known as deunggyeojang, gaetteokjang, is a traditional fermented food made from barley bran and is usually consumed in the Gyongsang-do area of South Korea
This study investigated the characteristics of sigumjang and sigumjang meju collected throughout the Gyongsang-do area of South Korea, and strains with excellent enzyme activity were isolated from sigumjang meju
Sigumjang meju 1 was collected from Seongju, Sigumjang meju 2 was collected from Pohang, Sigumjang meju 3-5 was collected from Gyeongju, Sigumjang meju 6 was collected from Seongju, Sigumjang meju 7- 8 was collected from Goryeong, Sigumjang meju 9- 11 was collected from Yeongcheon, Sigumjang meju 12- was collected from Changnyeong and Sigumjang meju was collected from Hapcheon
Summary
Known as deunggyeojang, gaetteokjang, is a traditional fermented food made from barley bran and is usually consumed in the Gyongsang-do area of South Korea. Barley bran is mixed with water to make doughnut-shaped meju, which is slightly roasted and fermented for 2 months. After the end of fermentation, it is grinded and blended with other ingredients such as boiled barley, soybean, and liquid yeot (taffy, jocheong) and subsequently fermented at room temperature for several days before being eaten. Sigumjang is considered to have a favorable flavor due to its lower level of salt(NaCl) and weaker odor compared to other Korean traditional fermented foods such as doenjang (soybean paste), gochujang (hot pepper paste), and ganjang (fermented soy sauce). Sigumjang is traditionally made by farms and is difficult to find in cities
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