The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics and Comparison of Microbial Community in Traditional Doenjang by Aging Period in Gyeongnam Province

경남지역 전통 된장의 숙성기간에 따른 품질 특성 및 미생물 군집 비교

  • Kim, Hyeon-Young (Gyeongnam Agricultural Research and Extension Service) ;
  • Kim, Bong Sin (Gyeongnam Agricultural Research and Extension Service) ;
  • Ko, Hee-Suk (Gyeongnam Agricultural Research and Extension Service) ;
  • Kim, So-young (Fermented Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Ha, Gi-Jeong (Gyeongnam Agricultural Research and Extension Service)
  • Received : 2020.11.25
  • Accepted : 2021.01.13
  • Published : 2021.02.28
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Abstract

This study investigated the microbial community and quality characteristics of traditional soybean pastes (doenjang) based on the aging period in Gyeongnam province. The samples were collected from seven regions in Gyeongnam Province (Goseong, Hadong, Haman, Hamyang, Sacheon, Sancheong and Uiryeong). Contents of moisture, salinity, pH, and acidity of doenjang after 210 days aging were 56.40~65.21%, 9.05~16.08%, 4.88~6.86 and 0.64~2.14%, respectively. Lightness significantly decreased over the aging period, while the redness tended to increase over the aging period. Yellowness was from 21.39~26.81 to 21.10~28.36. Reducing sugar content was from 0.31~1.45% to 0.11~3.13%. The amino-type content increased from 141.87~495.13 mg/100 g to 328.53~823.67 mg/100 g. In contrast, the ammonia-type content declined from 136.74~364.70 mg/ 100 g to 128.62~331.00 mg/100 g. The overall total microbial count did not significantly differ, but it tended to decrease in sample GD4. Fungus declined overall or was not detected. Coliform groups were not detected in all samples. Lactobacillus and Bacillus cereus tended to decrease over the aging period. The common fungus and bacterium were Aspergillus oryzae and Tetragenococcus halophilus, respectively. After the aging period, the predominant fungi were Candida versatilis, Candida apicola, and Debaryomyces hansenii. The predominant bacteria were Tetragenococcus halophilus and Cronobacter sakazakii.

Keywords

Acknowledgement

본 연구는 농촌진흥청 공동연구과제사업(PJ01345609)의 지원에 의해 이루어진 것입니다.

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