백합식해 발효 중 생화학적 및 미생물학적 특성 변화
Biochemical and Microbiological Changes of Hard Clam Shikhae During Fermentation
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Abstract
The biochemical and microbiological changes of the hard clam shikhae were studied during fermentation at 4-18℃ for 45 days. For preparation of the shikhae, the shucked hard clams were blanched into 2% saline solution and were soaked in seasoning solution before mixing with salt, cooked grain and spices. During fermentation, the initial pH steadily decreased from 5.0 to 4.6, but NH2-N and VBN concentrations increased to 127 mg/100 g and 27.0 mg/100 g, respectively. Alanine, taurine, glutamic acid, and aspartic acid concentrations increased, but arginine concentration decreased by fermentation. The major organic acids of the fermented shikhae were lactic acid, succinic acid and acetic acid. The major free sugar were maltose, glucose and fructose. The concentration of total viable cell (2.1×105 CFU/g) and proteolytic bacteria (1.2×105 CFU/g) increased to 4.4×108 CFU/g and 9.8×107 CFU/g, respectively until day 15 and then slightly decreased. The concentration of yeast (2.4×103 CFU/g) increased to 1.6×107 CFU/g until day 25, but lactic acid bacteria (5.0×108 CFU/g) increased to 5.0×108 CFU/g until day 9. Vibrio species was not detected on the TCBS agar during fermentation.
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