Establishment of a quality index of surfactin production during cheonggukjang fermentation

Surfactin, one of the most powerful biosurfactants, can be widely applied in agriculture, food, and pharmaceutics. The purpose present study was to establish suitable indicators for a rapid detection method that confirm surfactin productivity cheonggukjang. In study, changes total number bacteria were quantified according fermentation time chenggukjang. Furthermore, physicochemical factors, such as pH, color value, surface tension, refractive index, absorbance, protein contents, assessed chenggukjang viscous substances, correlation analysis between factors contents performed. We found gradually increased up 48 h (4.21±0.11 mg/mL) without change tension. absorbance at 280 nm, value significantly increased; however, there no statistically significant differences after 36 fermentation. Interestingly, this result exhibited tendency similar content time. These findings suggest used quality indicator may provide an experimental basis fermented food industry.