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Food science and biotechnology v.15 no.4 = no.70, 2006년, pp.549 - 554   피인용횟수: 6

Quality Characteristics of Kochujang Meju Prepared with Aspergillus Species and Bacillus subtilis

Oh, Byoung-Hak   (Jeonju Factory, HITE Co., Ltd.  ); Kim, Yong-Suk   (Research Center for Industrial Development of BioFood Materials, Chonbuk National UniversityUU0001120  ); Jeong, Pyeong-Hwa   (Faculty of Biotechnology (Food Science and Technology Major), Chonbuk National UniversityUU0001120  ); Shin, Dong-Hwa   (Faculty of Biotechnology (Food Science and Technology Major), Chonbuk National UniversityUU0001120  );
  • 초록

    To standardize a manufacturing method and improve the quality of traditional kochujang, eight-types of meju with different shapes (brick, grain) were prepared using Aspergillus oryzae (A.o) or Aspergillus sojae (A.s) alone or in combination with Bacillus subtilis (B.s). The physicochemical characteristics and enzyme activities of the various meju were compared during fermentation for 12 days at $28^{\circ}C$ . The moisture content of both the brick- and grain-shaped meju were gradually decreased from an initial content of 50.47 to 54.89% to a content of 12.91 to 16.25% on day 12 of fermentation. The neutral protease activities of the brick-shaped meju ranged from $1.19{\pm}0.12$ to $1.25{\pm}0.28\;unit/mL$ , and were similar for all treatments. The ${\alpha}$ -amylase activities in A.s+B.s treatment of brick-shaped and grain-shaped meju were the highest, $11{\pm}0.6$ and $9{\pm}0.7\;unit/mL$ , respectively. The ${\beta}$ -amylase activities ranged from $1.53{\pm}0.01$ to $1.56{\pm}0.02\;unit/mL$ , and were similar for all treatments. The amino type nitrogen content of A.o+B.s brick-shaped meju was the highest, $0.39{\pm}0.03%$ . We confirmed that the brick-shaped meju prepared with A. oryzae and B. subtilis could be used to prepare traditional kochujang to improve the quality of the product.


  • 주제어

    meju .   Aspergillus sp.   .   Bacillus subtilis .   enzyme .   meju shape.  

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  • 이 논문을 인용한 문헌 (6)

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    4. Kim, Hae-Seop ; Park, In-Bae ; Lee, Young-Jae ; Shin, Gung-Won ; Lim, Joo-Young ; Park, Jeong-Wook ; Jo, Young-Cheol 2010. "Characteristic of Glasswort (Salicornia Herbacea L.) Mixture Fermentation Utilizing Aspergillus oryzae" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 39(9): 1384~1390     
    5. 2011. "" Journal of microbiology and biotechnology, 21(11): 1166~1173     
    6. Sung, Mi-Sun ; Jung, Hoe-Yune ; Choi, Jun-Hyeok ; Lee, Sung-Cheol ; Choi, Bo-Hwa ; Park, Sung Sun 2014. "Preparation of Functional Healthy Drinks by Acanthopanax senticosus Extracts" 생명과학회지 = Journal of life science, 24(9): 959~966     

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