Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Changes in quality characteristics of makjang depending on fermentation location and complex starters

발효 장소와 복합 종균에 따른 막장의 품질 특성 변화

  • Jieon Park (Department of Agrofood Resources, Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Myeong-Hui Han (Department of Agrofood Resources, Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Woosoo Jeong (Department of Agrofood Resources, Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA) ;
  • Soo-Hwan Yeo (Department of Agrofood Resources, Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA) ;
  • So-Young Kim (Department of Agrofood Resources, Fermented and Processed Food Science Division, National Institute of Agricultural Science, RDA)
  • 박지언 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 한명희 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 정우수 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 김소영 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과)
  • Received : 2023.11.14
  • Accepted : 2023.12.14
  • Published : 2023.12.30
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Abstract

This study aimed to investigate the quality and microbial population changes for 90 days under two fermentation conditions, outdoors and indoors (35℃), with starters (single or mixed) in soybean paste. Bacillus velezensis NY12-2 (S1), Debaryomyces hansenii D5-P5 (S2), Enterococcus faecium N78-11 (S3), and their mixtures (M) were used for the makjang fermentation. The content of amino-type nitrogen among the makjang samples was highly shown in the indoors, followed by M, S3, and S2. The glutamic and aspartic acid contents in the M sample fermented in the indoors showed the highest values of 867.42±77.27 and 243.20±15.79 mg/g, respectively. By the electronic tongue analysis, the M sample fermented in the indoors exhibited lower saltiness and higher umami than the others. Consequently, we expect that using mixed strains, such as Bacillus, Debaryomyces, and Enterococcus, under constant conditions showed potential to the quality improvement of soy products.

본 연구에서는 B. velezensis NY12-2, D. hansenii D5-P5, 그리고 E. faecium N78-11 등을 단일 또는 복합 종균으로 구성하여 막장을 옥외와 발효실(35℃) 등의 발효 장소를 달리하여 90일간 발효장소와 종균이 품질변화에 미치는 영향을 살펴보고자 수행하였다. 먼저 발효환경 및 종균처리와 무관하게 수분함량과 pH는 발효기간이 경과함에 따라 전반적으로 감소하는 경향을 보였으며, 그로 인해 염도와 산도는 증가하였다. 또한, 총균수는 발효기간이 경과함에 따라 유의적으로 증가한 반면, 유산균 수는 감소하였고, 곰팡이 수는 발효기간 내내 비슷한 수준을 유지하였다. 환원당 함량은 초기에 5.33±0.02-5.72±0.15%에서 발효 30일 차에 가장 높게 증가하였다가 90일 차에는 미생물의 영양원 소비, Maillard 반응, 알코올 및 유기산 발효에 따른 당 소비로 인해 옥외와 발효실에서 각각 7.28±0.14-8.43±0.05%와 6.02±0.00-7.39±0.11%로 급격히 감소하였다. 제조 직후 막장 시료들의 아미노산 질소 함량은 122.75±0.99-155.01±2.98 mg%이었고, 발효 30일 만에 대부분의 시험구(대조구 제외)들은 500 mg% 이상 상승하였으며, 특히 발효실에서 35℃, 90일간 발효한 복합시험구(M)는 최대 668.43±0.99 mg%로 가장 높은 값을 보였다. 총아미노산 함량은 제조 직후 1,166.89-1,527.12 mg/g 이었고, 90일 발효 후 옥외(3,150.73-3,615.08 mg/g) 대비 발효실에서 3,661.71-4,644.04 mg/g 수준으로 높은 값을 나타내었다. 특히 단일시험구(S3)와 복합시험구(M)는 옥외에서 각각 3615.08 mg/g과 3546.91 mg/g을, 발효실에서는 4484.95 mg/g과 4644.04 mg/g으로 시험구 중 높은 값을 나타내었다. 또한, 발효 후 막장 시료들 간 세균군집의 풍부도는 발효실이 옥외에 비해 상대적으로 높았고 B. subtilis, W. coagulans, E. faecium 등이 높은 빈도로 검출되었지만, 종 다양성 및 균등성에서는 두 환경 간 큰 차이는 없었다. 반면, 진균군집의 경우, 발효실에서의 풍부도가 옥외에 비해 상대적으로 낮았는데, 종 다양성 및 균등성 또한 옥외 대비 상대적으로 낮은 값을 보였다. 주로 검출된 진균들은 A. tubingensis, A. niger, D. hansenii, Z. rouxii 등이었다. 또한, 전자혀를 이용한 막장의 맛 패턴 분석결과에서도 발효실에서 복합종균을 접종하여 제조한 시험구(M)에서 낮은 짠맛과 높은 감칠맛 강도를 나타내었는데, 이는 아미노산 질소와 아미노산 등 함량이 높았던 품질 특성과 깊은 상관성을 보여주었다. 종합적으로, 본 연구에서 옥외와 발효실이라는 발효환경 조건과 복합종균 사용이 미생물 군집 형성에 영향을 주어 맛 성분 증가라는 긍정적인 효과와 연계됨을 알 수 있었다. 향후 유용 종균과 함께 일정한 온도의 발효환경을 조성하여 제조한다면 장류식품의 품질향상 및 발효관리에 도움을 줄 수 있을 것으로 기대된다.

Keywords

Acknowledgement

본 연구는 농촌진흥청 국립농업과학원 농업과학기술 연구개발사업(과제번호: PJ016638, PJ015946)의 지원으로 수행되었습니다.

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