• 한국식품위생안전성학회지
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• 제9권4호
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• pp.221-228
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• 1994

The quantitative detection of ochratoxin A (OT-A) in the traditional fermented foods were investigated to develop the analytical procedures, Enzyme-Linked Immunosorbent Assay(ELISA) and Chemiluminescence Immunoassay(CIA). Products used were divided into two groups: the first was the home-made 13 Doenjang, 12 Kanjang, and 14 Gochujang; and the second the traditional commercial products, 17 Deonjang and 11 Kanjang, which collected throughout the country. The standard curve for the quantitative determination of OT-A showed that the sensitivities in ELISA and CIA were upto the level of 20 pg/assay, and that the OT-A recovery rates were appeared to be more than 90%. The residual OT-A in the home-made products were 7.1$\pm$3.7 ng/g for Deonjang, 2.1$\pm$4.1 ng/g Kanjang were found in the traditional commercial products. Residual OT-A in the home-made products was comparatively far less than that of the traditional commercial products. At heat stability test of OT-A in the traditional fermented foods was found to be stable even at 121$^{\circ}C$ for 120 min.

• 한국지역사회생활과학회지
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• 제24권4호
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• pp.537-542
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• 2013

Deonjang has been developed as a fermented food in Korea. It produces a distinctive flavors and tastes during the fermentation process. The purpose of this study was to determine the quality characteristics of commercial deonjang certified for traditional foods. We investigated the amino nitrogen, sodium chloride(NaCl), total colony counts, coliforms, Bacillus cereus and isoflavone of 24 commercial deonjang samples certified for traditioinal foods. Deonjang showed wide ranges in amino nitrogen(105.76~318.93 mg%) and NaCl(12.53~16.51%). Survey distribution of microflora investigation in the total colony counts were detected in all 24 samples(100%), and the range is low $1.5{\times}10^6$ CFU/g, at the highest $2.5{\times}10^9$ CFU/g respectively. For the coliform, the following results were $0{\sim}5.0{\times}10^1$ CFU/g. B.cereus was detected in a total of four samples were $2.5{\times}10^3{\sim}3.3{\times}10^4$ CFU/g in the distribution. Daidzein of isoflavones showed the lowest at 86.7 ppm, 681.8 ppm range of the best shows and genistein as low as 0 to 50.0 ppm respectively. This research provided information for quality characteristics of commercial deonjang certified for traditional foods.

• 미생물학회지
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• 제53권1호
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• pp.39-48
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• 2017

전통방식으로 제조하는 전통 장류인 된장과 고추장은 제조하는 환경과 방법, 미생물 그리고 제조자에 따라 다양한 풍미와 특성을 나타낸다고 알려져 있다. 본 연구에서는 전통 된장과 전통 고추장의 미생물 분포도를 제주도(된장 2점, 고추장 2점), 전남권(된장 3점, 고추장 3점), 전북권(된장 7점, 고추장 5점)으로 구분하여 미생물(세균, 진균) 분포의 차이점과 유사점에 대해 차세대 염기서열 분석법을 이용하여 분석하였다. 분석시료는 종균을 이용하지 않고 자연발효 되었고, 1~5년간 발효 숙성된 제품으로 수집되었다. 전통 된장의 세균 분포도를 보면, 3개 지역에서 공통적으로 우점하는 세균은 B. amyloliquefaciens와 Tetragenococcus halophilus이었으며, Bacillus 속은 전남권(43.16%), 전북권(64.54%)에서 주요한 우점균 이었다. 그러나 제주도의 시료는 Bacillus 속이 0.22%로 내륙과 제주도는 현저한 차이를 보여주었다. 진균 분포도를 보면, Candida versatilis는 3개 지역에서 공통적으로 우점 하였으며, Candida 속은 전남권(64.22%), 전북권(33.68%)이었고, Mucor 속은 전북권(36.73%), 전남권(15.66%)의 주요한 우점종이었다. 그러나 제주도 시료는 곰팡이 보다는 효모인 Candida 속과 Zygosaccharomyces rouxii가 우점균이었다. 전통 고추장의 세균 분포도를 보면, 3개 지역에서 공통적으로 우점하는 세균은 B. subtilis와 B. licheniformis이며, B. amyloliquefaciens는 호남권에서만 우점종 이었다. 전반적으로 고추장에서 Bacillus 속이 우점균이라는 내용과 일치되는 결과를 나타냈다(Jin et al., 2007). 진균 분포도를 보면, 3개 권역의 고추장에서 공통적인 우점종이 없었으며, 제주도와 전남권은 Aspergillus 속과 Rhizopus 속이 우세하였고, 전북권은 Zygosaccharomyces rouxii가 우점종이었다. 이러한 결과는 본 연구를 위해 수집된 표본에서는 전통 된장과 전통 고추장은 지역적인 특징보다는 각 시료의 군집특성에 따라 유사 군이 형성된 것으로 사료되었다. 따라서 본 연구결과를 기반으로 하여 우리나라 전국적으로 표본을 수집하여 분석함으로써 보다 명확한 지역적, 시료 특성별 유사점과 차이점에 대한 미생물의 군집 분포도를 정의할 수 있을 것으로 예상되었다.

• 한국식생활문화학회지
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• 제22권3호
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• pp.353-358
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• 2007

This study was conducted to compare the antioxidant activities of fermented soy products such as chungkukjang, meju and doenjang with soybeans. Total phenolic, flavonoids contents and antioxidative activities of the methanol extract of soy and fermented products were compared with specific reference to alpha-diphenyl-2-picryl-hydrozyl (DPPH) radicals scavenging effects, ferric /reducing power (FRAP), inhibition of conjugated diene formation and tyrosinase activities. Total phenolic and flavonoids contents increased in soybeans after fermentation. Fermented soy products also displayed enhanced antioxidative activities in comparison with the non-fermented soybeans. There were linear relationships between total phenolic and flavonoids contents and ferric reducing/antioxidant power of the samples. Overall, the fermented soy products showed a better antioxidant activity than soybeans. Among the 3 kinds of fermented soy products, chungkukjang, meju and deonjang, doenjang exhibited the highest levels of DPPH-free radicals scavenging activity, ferric /reducing power, inhibition of conjugated diene formation and tyrosinase activities. The fermented soy products with longer fermentation time demonstrated the higher antioxidant activities as well as higher total phenols and flavonoids in the order of doenjang > meju > chunghlkjang> soybeans.