Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 26 Issue 5
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- Pages.609-615
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- 1994
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- 0367-6293(pISSN)
Compositions of Nitrogen Compound and Amino Acid in Soybean Paste(Doenjang) Prepared with Different Microbial Sources
미생물 급원을 달리한 숙성 된장의 질소성분과 아미노산 조성
- Park, Jung-Sook (Department of Food and Nutrition, Chosun University) ;
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Lee, Myung-Yul
(Department of Food and Nutrition, Chosun University) ;
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Kim, Jung-Soo
(Department of Living Science, Honam University) ;
- Lee, Taik-Soo (Department of Food Science, Seoul Woman's University)
- Published : 1994.10.01
Abstract
Fermented traditional soybean paste(doenjang), koji soybean paste by Aspergillus oryzae, natto soybean paste by Bacillus natto and koji & natto soybean paste by Aspergillus oryzae and Bacillus natto were analyzed for compositions of amino acids and contents of nitrogens. Amino type nitrogen was the highest in fermenting for 90 days as
Aspergillus oryzae, Bacillus natto균주와 재래식 메주를 사용하여 담금한 재래식 된장, 고오지 된장, 나토 된장, 고오지와 나토의 혼용된장의 질소성분과 아미노산을 분석한 결과는 다음과 같다. 아미노산성 질소는 숙성 90일에