Applied Biological Chemistry
- Volume 43 Issue 4
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- Pages.277-284
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- 2000
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Changes of Microorganisms, Enzyme activity and Physiological functionality in the traditional Deonjang with various concentrations of Lentinus edodes during fermentation
표고버섯 첨가에 따른 재래식 된장 발효 과정중의 미생물, 효소 활성 및 기능성의 변화
- Rhee, Chang-Ho (Department of Food Science and Technology, Kyungpook National University) ;
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Lee, Joo-Baek
(Department of Health Food, Taegu Health College) ;
- Jang, Sang-Moon (Department of Health Food, Taegu Health College)
- Published : 2000.11.30
Abstract
In order to investigate the changes of microorganisms, enzyme activity and physiological functionality of five types of traditional Deonjang prepared with various concentrations of Lentinus edodes. The pH of traditional Deonjang was decreased but total acidity was increased during fermentation. NaCl concentrations was increased up to
전통 발효 식품인 된장에 새로운 기능성을 부여하기 위한 기초실험으로서 된장을 제조하여 일정기간 숙성시킨 후, 표고버섯을 일정 비율로 첨가하여 된장 숙성 중의 미생물, 효소 활성 변화와 주요 성분의 변화를 조사하였다. pH는 표고버섯의 첨가량에 관계없이 숙성기간 내내 감소하였으며, 총산은 숙성기간이 길어짐에 따라 증가하였다. NaCl 함량은 숙성 30일 까지는
Keywords
- Cortinellus edodes;
- Lentinus edodes;
- traditional Doenjang;
- enzyme activity;
- physiological functionality