요약하면, 콩은 6시간 침지 및 2시간마다 4일 동안 물 공급 및 25oC에서 발아율이 가장 높았다. Isoflavone 함량은 발아 전보다 발아 후에 높게 나타났다. 발아콩-B. subtilis D7을 이용하여 발효된 청국장의 경우 아미노태 질소 함량, protease 활성 및 α-amylase 활성 등이 미발아콩-B. subtilis D7과 볏짚물-비발아콩을 이용한 경우보다 높게 나타났다. 종균을 이용해 발효된 청국장의 경우 환원당 함량, 아미노태질소 함량, 생균수, protease 활성 및 amylase 활성 등에서 볏짚을 이용한 경우에 비해 더 높게 나타났다. 동물실험을 통한 생산된 청국장의 유효성을 검증한 결과, 모든 청국장은 간세포의 SOD 활성과 혈청 ALP 활성을 증가시켰으며, 발아콩을 이용한 경우에서만 혈청 AST 활성이 증가되었다. 따라서 종균을 이용해 발효된 청국장(특히, 발아콩을 이용한 경우)은 볏짚을 이용해 발효된 청국장에 비해 여러 가지 화학성분이 우수한 것으로 나타나 기능성 성분의 증가와 더불어 품질 향상을 기대할 수 있을 것으로 판단된다.

In order to investigate changes in quality and enzyme activity during Chungkookjang fermentation, germinated- and nongerminated yellow soybeans were fermented by Bacillus subtilis and traditional methods. When the soybean was soaked for 6 h and then watered for 4 days with 2 h-interval at 25oC, the highest germination rate was obtained. The germinated soybeans had a higher total isoflavone (988.4 μg/g) than that of the nongerminated soybeans (859.5 μg/g). Amino type nitrogen contents, protease and amylase activities were higher in germinated soybean Chungkookjang, which was fermented with B. subtilis, than nongerminated soybean Chungkookjang, which was fermented with B. subtilis and traditional methods. Reducing sugar and amino type nitrogen contents, the number of viable cells and protease and amylase activities, were higher for Chungkookjang fermented with B. subtilis, than Chungkookjang fermented by traditional methods. ALP and SOD activities in the Chungkookjang diet group were considerably higher than in the control group. AST activity in the germinated soybean Chungkookjang diet group was higher than in the nongerminated soybean Chungkookjang diet group. In conclusion, it is suggested that Chungkookjang prepared with germinated soybeans using B. subtilis D7 could be practically used as a functional product.