Journal of Nutrition and Health
- Volume 14 Issue 2
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- Pages.97-104
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- 1981
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- 2288-3886(pISSN)
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- 2288-3959(eISSN)
Effect of Bacillus Strains on the Chungkook-jang Processing (1) Changes of the Components and Enzyme Activities During Chungkookjang-koji Preparation
균주(菌株)를 달리한 청국장의 제조(製造)에 관(關)한 연구(硏究) 제1보(第1報)-청국장메주 발효과정중(醱酵過程中)의 성분(成分)과 효소력(酵素力)-
- Lee, Hyun-Ja (National An Seoung Agricultural Junior College) ;
- Suh, Jung-Sook (Seoul Health Junior College)
- Published : 1981.06.30
Abstract
In order to study the changes of components and enzyme activities during Chungkookjang-Koji preparation, the Kojies were prepared with Bacillus Natto, Bacillus subtilis and traditional method. The temperature of Koji materials during Koji preparation was very different according to the experimental group. The content of ethyl alcohol, reducing sugar, amino nitrogen and water soluble nitrogen were changed by the Koji preparing stage and experimental group. Amylase and protease activities showed on irregular change on standing and their activities were not remarkably different among the groups and appeared weakly.
Bacillus natto 및 Bacillus subtilis균(菌)을 이용(利用)한 청국장메주 제조(製造)와 재래식방법(在來式方法)에 의(依)한 청국장메주 발효과정중(醱酵過程中)의 성분(成分)과 효소력(酵素力)을 비교검토(比較檢討)한 결과(結果)는 다음과 같다. 1) 발효초기(醱酵初期)의 품온(品溫)이
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