The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지

Major Microbial Composition and Its Correlation to the Taste of Sunchang Traditional Kochujang

순창 전통 고추장의 주요 미생물 조성 및 맛과의 상관성

  • Jin, Hyo-Sang (College of Alternative Medicine, Jeonju University) ;
  • Kim, Jong-Bum (College of Alternative Medicine, Jeonju University) ;
  • Lee, Kyung-Ja (Dept. of Food and Nutrition, Jeonju Kijeon College)
  • 진효상 (전주대학교 대체의학대학) ;
  • 김종범 (전주대학교 대체의학대학) ;
  • 이경자 (전주기전대학 식품영양과)
  • Published : 2007.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Traditional kochujang samples were collected from the folk village in Sunchang to find the major microbial composition and correlation between the taste and the microbial properties. Among the 29 samples, 17 samples showed Bacillus licheniformis as dominant strain with 11 samples Bacillus subtilis and 1 sample Staphylococcus pasteuri. Subdominant strain of 17 samples was Bacillus licheniformis with 12 samples Bacillus subtilis. Dominant strain numbers varied in rage of $6.60{\sim}8.38$ logCFU/g with subdominant strain number $5.90{\sim}7.86$ logCFU/g and total microbial number $6.64{\sim}8.56$ logCFU/g respectively. Bacterial type number varied in range of $6{\sim}18$ with the average 10.5 types. Fungi were found only in 2 samples and identified all to be Aspergillus oryzae. Yeasts were found in 25 samples. The dominant yeast strain of 23 samples was identified to be Zygosaccharomyces pseudorouxii and that of 2 samples Zygosaccharomyces rouxii. Yeast type variety showed that only single type was found in 15 samples, 2 types in 8 samples, 3 types in 1 sample and 4 types in 1 sample. Fungal number was 3.90 and 4.08 logCFU/g and yeast numbers varied in range of $3.90{\sim}6.43$ logCFU/g. The sensory scores of kochujang showed positive correlation with type numbers, but no significant correlation with the other microbial properties like total bacterial number, dominant bacterial number, subdominant bacterial number and dominant yeast number.

Keywords

References

  1. 한국문화보호재단. 한국음식대관 제4권 발효. 저장. 가공식품, p118. 한림출판사, 서울. 대한민국. 2001
  2. 윤숙자. 한국의 저장 발표 음식, p71. 신광출판사, 서울. 대한민국. 1998
  3. Shin, DH, Kim, DH, Choi, D, Lim, DK and Lim, MS. Studies on taste components of traditional kochujang. Kor. J. Food Sci. Technol. 28:152-156. 1996
  4. Choi, JY, Lee, TS and Noh, BS. Characteristics of volatile flavor compounds in Kochujangs with Meju and soybean Koji during fermentation, Kor. J. Food Sci. Technol. 32: 1035-1042. 2000
  5. Lee, SM, Lim, IJ and Yoo, BS. Effect of mixing ratio on rheological properties of Kochujang. Kor. J. Food Sci. Technol. 35:44-51. 2003
  6. Park, HK, Gil, BI and Kim, JK. Characteristics of taste components of commercial Kochujang. Food. Sci. Biotechnol. 12:119-121. 2003
  7. Ahn, CW and Sung, NK. Changes of major components and microorganisms during the fermentation of Korean ordinary Kochujang. J. Kor. Soc. Food Nutr. 16:35-39. 1987
  8. Lee, JM, Jang, JH, Oh, NS and Han, MS. Bacterial distribution of Kochujang. Kor. J. Food Sci. Technol. 28:260-266. 1996
  9. Lee, JS, Yi, SH, Kwon, SJ, Ahn, C and Yoo, JY. Isolation, identification and cultural conditions of yeasts from traditional Meju. Kor. J. Appl. Microbio!. Biotechnol. 25:435-441. 1997
  10. Kim, DH and Kwon, YM Effect of storage conditions on the microbiological and physicochemical characteristics of traditional Kochujang. Kor. J. Food Sci. Technol. 33:589-595. 2001
  11. Shin, DH, Ahn, EY, Kim, YS and Oh, JY. Changes of the microflora and enzymatic activities of Kochujang prepared with different Koji during fermentation, Kor. J. Food Sci. Technol. 33:94-99. 2001
  12. Kim, YS, Kwon, DJ, Koo, MS, Oh, HI and Kang, TS. Changes in microflora and enzyme activities of traditional Kochujang during fermentation, Kor. J. Food Sci. Technol. 25:502-509. 1993
  13. Lee, JS, Kwon, SJ, Chung, SW, Choi, YJ, Yoo, JY and Chung, DR. Changes of microorganism, enzyme activities and major components during the fermentation of Korean traditional Doenjang and Kochujang. Kor. J. Appl. Microbiol. Biotechnol. 24:247-253. 1996
  14. Lim, SB, Jwa, MK, Mok, CY and Park, YS. Quality changes in Kochujang treated with high hydrostatic pressure. Kor. J. Food Sci. Technol. 33:444-450. 2001
  15. Kim, DH, Yook, RS, Youn, KC, Sohn, CB and Byun, MW. Changes of microbiological and general quality characterisitics of gannna irradiated Kochujang(fennented hot pepper paste). Kor. J. Food Sci. Technol. 33:72-77. 2001
  16. Norris, JR, Berkeley, RCW, Logan,NA and O'Donnell, AG. The genera Bacillus and Sporalactobacillus, In: The prokaryotes, Vol. 2. Starr, MP, Stolp, A, Truper, AG, Balows, A, and Schlegel, HG. (eds), pp.171l-1742. Springer-Verlag, Berlin 1981
  17. Arias, CR, Bums, JK, Friedrich, LM, Goodrich, RM and Parish, ME. Yeast Species Associated with Orange Juice: Evaluation of Different Identification Methods. Appl. Environ. Microbiol. 68:1955-1961. 2002 https://doi.org/10.1128/AEM.68.4.1955-1961.2002
  18. Skladny, H, Buchheidt, D, Baust, C, Krieg-Schneider, F, Seifarth, W, Leib-Mosch, C and HehImann, R Specific detection of Aspergillus species in blood and bronchoalveolar lavage samples of immunocompromised patients by twostep PeR J. Clinical Microbiol. 37:3865-3871. 1999
  19. 송문섭, 조신섭. SAS를 이용한 통계자료분석, 자유아카데미, 파주. 대한민국. 2002