Isolation and Characterization of a Volume-Expanding Yeast from Sunchang Gochujang

순창고추장의 팽창 원인 효모의 분리 및 특성

  • 이경자 (전주기전여재대학 식품영양과)
  • Published : 1999.08.01

Abstract

A strain of gas-producing and volume-expanding yeast was isolated from Gochujang made in Sunchang by the traditional ways and was identified to be a Saccharomyces sp. This yeast was detected only in malt among the several ingrediants of Gochujang which means that the volume-expanding yeast comes into Gochujang at the time of making products through malt one of the major ingredients. However boiling of the malt-saccharified rice could not prevent the occurrence of the volume-expanding yeast in Gochuj-ang. This yeast was contained in the range of 5.67∼7.75 log10CFU/g in products made and aged between 1 monty and 3 year in Sunchang area.

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