Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 25 Issue 5
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- Pages.502-509
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- 1993
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- 0367-6293(pISSN)
Changes in Microflora and Enzyme activities of Traditional Kochujang during Fermentation
재래식 고추장 숙성 중 미생물과 효소력의 변화
- Kim, Young-Soo (Korea Food Research Institute) ;
- Kwon, Dong-Jin (Korea Food Research Institute) ;
- Koo, Min-Seon (Korea Food Research Institute) ;
- Oh, Hoon-Il (Department of Food Science and Technology, King Sejong University) ;
- Kang, Tong-Sam (Korea Food Research Institute)
- Published : 1993.10.01
Abstract
Changes in microflora and enzyme activities of 3 kinds of traditional kochujang were investigated during 6 months of fermentation. Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared with barley and Sachun kochujang prepared with wheat. The pH in Sunchang and Sachun kochujang showed a slighlt decrese during fermentation. In contrast, pH of Boeun kochujang decreased rapidly up to 90 days of fermentation and then leveled off thereafter. The final pH values of Sunchang, Boeun and Sachun kochujang were 4.7, 4.0, and 4.6, respectively. The viable cell counts of aerobic bacteria in Sunchang and Sachun kochujang did not show remarkable changes during fermentation, however, those in Boeun kochujang showed a rapid increase up to 60 days of fermentation and stabilized. On the other hand, the viable cell counts of anaerobic bacteria decreased after 120 days of fermentation. Yeasts were found in different traditional kochujang at different time during the first 60 days of fermentation. It was found that
3종의 재래식 고추장(순창, 보은, 사천 고추장)을 산지에서 제조, 6개월간 숙성시키면서 pH, 미생물 및 효소력 변화를 조사하였는 바 그 결과는 다음과 같이 요약되어 진다. pH의 변화는 순창과 사천 고추장의 경우 숙성초기