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Aspergillus속과 Bacillus subtilis를 이용한 된장메주 발효 중 품질 특성

Quality Characteristics of Doenjang Meju Fermented with Aspergillus Species and Bacillus subtilis during Fermentation

김용석|신동화|권태호|두홍수|김종욱
한국식품저장유통학회 (The Korean Society of Food Preservation)|2011.06|Food Science and Preservation|제18권 제3호|pp. 397-406

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키워드

ProteaseBacillus subtilisAspergillus oryzaemejuAspergillus. sojae
주제분류식품과학

초록

To industrialize meju, four kinds of meju (Korean-style soybean koji) were made with humidity-controlled fermentation for 12 days at 28°C after they were inoculated with selected strains such as Aspergillus oryzae (AO meju), Aspergillus sojae (AS meju), combined Aspergillus sojae and Bacillus subtilis (ASBS meju), and combined Aspergillus oryzae and Bacillus subtilis (AOBS meju) as starter microorganisms. The changes in the quality characteristics in the four kinds of meju were investigated during fermentation. Their enzyme activities were compared with those of the traditional meju that is made in Sunchang Folk Village according to the traditional method. In the meju that were inoculated with selective strains, the aerobic bacteria counts and mold counts exceeded 8 log cfu/g and 6 log cfu/g respectively, which were the highest fermentation values after 2 days.The aerobic bacteria counts were maintained from 2-day to the 12-day fermentation. The mold counts tended to decreased gradually after the 2-day fermentation. The amino-type nitrogen contents reached 430.5-577.5 mg%, which were the highest values after 2-day fermentation. The neutral protease activities of these mejus had the highest levels in the following order: traditional meju, 1,258.0±38.8; AS meju, 1,238.3±38.6; AO meju, 1,204.1±24.1; ASBS meju, 1,040.6±10.6; and AOBS meju, 1,033.5±11.2 unit/g. The acidic protease activities of these meju had the highest levels in the following order: AO meju, 1,030.1±19.1, traditional meju, 1,007.7±30.5; AS meju, 990.9±25.0; AOBS meju, 910.9±15.3; and ASBS meju, 888.2±15.7 unit/g.

Abstract

To industrialize meju, four kinds of meju (Korean-style soybean koji) were made with humidity-controlled fermentation for 12 days at 28°C after they were inoculated with selected strains such as Aspergillus oryzae (AO meju), Aspergillus sojae (AS meju), combined Aspergillus sojae and Bacillus subtilis (ASBS meju), and combined Aspergillus oryzae and Bacillus subtilis (AOBS meju) as starter microorganisms. The changes in the quality characteristics in the four kinds of meju were investigated during fermentation. Their enzyme activities were compared with those of the traditional meju that is made in Sunchang Folk Village according to the traditional method. In the meju that were inoculated with selective strains, the aerobic bacteria counts and mold counts exceeded 8 log cfu/g and 6 log cfu/g respectively, which were the highest fermentation values after 2 days.The aerobic bacteria counts were maintained from 2-day to the 12-day fermentation. The mold counts tended to decreased gradually after the 2-day fermentation. The amino-type nitrogen contents reached 430.5-577.5 mg%, which were the highest values after 2-day fermentation. The neutral protease activities of these mejus had the highest levels in the following order: traditional meju, 1,258.0±38.8; AS meju, 1,238.3±38.6; AO meju, 1,204.1±24.1; ASBS meju, 1,040.6±10.6; and AOBS meju, 1,033.5±11.2 unit/g. The acidic protease activities of these meju had the highest levels in the following order: AO meju, 1,030.1±19.1, traditional meju, 1,007.7±30.5; AS meju, 990.9±25.0; AOBS meju, 910.9±15.3; and ASBS meju, 888.2±15.7 unit/g.

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