Effects of Meju Manufacturing Periods on the Fermentation Characteristics of Kanjang, Korean Traditional Soy Sauce

메주의 제조기간에 따른 재래간장의 발효특성

  • Chung, Hyun-Chae (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
  • Choi, Jong-Dong (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
  • Kwon, Kwang-Il (Department of Food Science & Technology, College of Natural Resources, Yeungnam University) ;
  • Im, Moo-Hyeog (Kyungin Regional Food & Drug Administration) ;
  • Kim, Young-Ji (Department of Food Nutrition, Yeungnam College of Science & Technology) ;
  • Seo, Jung-Sik (Department of Food Nutrition, Yeungnam College of Science & Technology) ;
  • Choi, Kwang-Soo (Department of Food Science & Technology, College of Natural Resources, Yeungnam University)
  • 정현채 (영남대학교 식품가공학과) ;
  • 최종동 (영남대학교 식품가공학과) ;
  • 권광일 (영남대학교 식품가공학과) ;
  • 임무혁 (경인지방식품의약품안전청) ;
  • 김영지 (영남이공대학 식품영양과) ;
  • 서정식 (영남이공대학 식품영양과) ;
  • 최광수 (영남대학교 식품가공학과)
  • Published : 1999.11.30

Abstract

This study was carried out to clarify the microorganisms which participated in the fermentation of kanjang. The changes in the viable cell counts of total aerobic bacteria, lactic acid bacteria and yeasts for raw soybean, soybean during cooking, meju during cultivation, and kanjang mash during maturing were investigated along with the changes in components during those periods. Lactic acid bacteria that were found to be $6{\times}10^2\;CFU/g$ in raw soybean were disappeared after cooking process, but total aerobic bacteria were diminished from $1.9{\times}10^6\;CFU/g$ to $10^2\;CFU/g$. Aerobic bacteria of inner and outer parts of meju increased to more than $10^9\;CFU/g$. The higher viable cell counts of lactic acid bacteria in the inner parts of meju were observed than those in outer ones. On the contrary, significantly higher viable cell counts of yeasts in the outer parts of meju were found. Total nitrogen content and color density of kanjang increased by using meju with extended cultivation periods. No significant differences were observed in microbial counts between kanjang mash with aeration and non-aeration during kanajng mash maturing.