Properties of Doenjang (Soybean Paste) Fermented with Multiple Starters

서지정보

ㆍ발행기관 : 경상대학교 농업생명과학연구원 ㆍ수록지정보 : 농업생명과학연구 / 48권 / 6호
ㆍ저자명 : Min Jeong Cho, Jae Yong Lee, Kang Wook Lee, Kye Man Cho, Chang Kwon Lee, Gyeong Min Kim, Jeong Hee Shin, Jong Sang Kim, Hyun-Jin Kim, Jeong Hwan Kim

목차

I. Introduction
II. Materials and Methods
2.1 Preparation of Doenjang
2.2 Analyses of Doenjang during fermentation
2.3 Amino-type nitrogen contents of Doenjang samples
2.4 Reducing sugar contents of Doenjang samples
2.5 Fibrinolytic activities of Doenjang samples
2.6 Sensory evaluation
2.7 Statistical analyses
III. Results and Discussion
3.1 Changes in pH and TA of Doenjang duringfermentation
3.2 Changes in chemical components of Doenjangduring fermentation
3.3 Fibrinolytic activity and antimicrobial activity ofDoenjang
3.4 Sensory evaluation of Doenjang
IV. Acknowledgments
» Literature cited

영어 초록

Multiple starters consisting of two Bacillus amyloliquefaciens strains (MJ1-4 and EMD17), Pichiafarinosa SY80, and Rhizopus oryzae were used for Doenjang making. Bacillus strains were selected based on their abilities to inhibit toxinogenic fungi and Bacillus cereus, fibrinolytic activity, and their ability to confer good flavor to Cheonggukjang. P. farinosa SY80 and R. oryzae, previously isolated from soy sauce, were selected because they were not inhibited by two bacilli. Doenjang was prepared by inoculation of multiple starters (A1 Doenjang). Control Doenjang was prepared by inoculation of B. subtilis KACC 16750 (Natto strain) and Aspergillus oryzae KCCM 60166 (A2 Doenjang). Another control (A3 Doenjang) was prepared by inoculation of microorganisms present in rice straw. Doenjang samples were fermented for 70 days at 20℃. pH of 3 samples decreased from the initial value of 6.4 to 5.8~6.0 and titratable acidity (TA) increased from 0.6 to 1.1~1.3. The amount of amino-type nitrogen increased during fermentation. There were slight differences in moisture, crude-protein, and crude-fat contents after 70 days. Contamination of fungi was observed only in A3 Doenjang and B. cereus was not detected from all 3 samples. A1 Doenjang showed the highest fibrinolytic activity and A2 Doenjang the second. These results indicate that Doenjang made with carefully selected starters was functionally improved and microbially more safe.

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