Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Shortening of Fermentation Period of Changran-Jeotgal Using Microorganism

미생물을 이용한 창란젓갈의 숙성기간 단축

  • YOON Ji-Hye (Department of Oral-Biochemistry and Molecular Biology, Pusan National University) ;
  • KANG Ji-Hee (Department of Microbiology, Pukyong National University) ;
  • PARK Mi-Ju (Department of Microbiology, Pukyong National University) ;
  • KIM Young-Ju (Department of Microbiology, Pukyong National University) ;
  • LEE Myung-Suk (Department of Microbiology, Pukyong National University)
  • 윤지혜 (부산대학교 치의학과 구강생화학교실) ;
  • 강지희 (부경대학교 미생물학과) ;
  • 박미주 (부경대학교 미생물학과) ;
  • 김영주 (부경대학교 미생물학과) ;
  • 이명숙 (부경대학교 미생물학과)
  • Published : 2003.08.01
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Abstract

We Isolated strains of Micrococcus sp., Pseudomonas sp., Leuconostoc sp. which have protease activity in the Changran-Jeotgal. These microbes were added in the Changran-Jeotgal for the starters during fermentation to short fermentation period to check PH, VBN, $NH_2-N,$ free amino acids, and sensory evaluation. Microbiological changes were also examined for microorganism-added Changran-Jeotgal and the control. Viable cell counts in the microorganism-added Changran-Jeotgal increased from $7.1\times10^5\;CFU/g\;to\;7.5\times10^8\;CFU/g$ on 15th day, The cell counts in the control increased from $4.1\times10^5\;CFU/g\;to\;8.1\times10^8\;CFU/g$ on 30th day. VBN also increased in both. Increasing rates of $NH_2-N$ and free amino acids in the microorganism-added Changran-Jeotgal were faster than those in the control. Sensory evaluation showed that the microorganism-added Changran-Jeotgal was most favorable on 20th day. These results showed that fermentation period was shortened about 10 days in comparison with the control.

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References

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