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KMID : 0364820220580030169
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Korean Journal of Microbiology
2022 Volume.58 No. 3 p.169 ~ p.178
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Changes in bacterial communities during the aging of traditional Gochujang, a Korean fermented red pepper paste
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Ryu Myeong-Seon
Shin Mee-Jin
Yang Hee-Jong
Jung Do-Youn
Uhm Tai-Boong
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Abstract
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The changes in bacterial communities during aging were investigated in Sunchang traditional Gochujang in order to clarify the fermentation process by the naturally occurring microorganisms.
The community composition at the beginning of aging in both the preparations was similar to that on the 90th day of aging, in which Bacillus species were dominant. However, on the 180th day of aging, a drastic change among the Bacillus species was observed in the Gochujang of one company, while a change in dominant species, from Bacillus to Lactobacillus, was observed in the other. The community composition on the 520th day of aging was similar to that on the 180th day, suggesting that the time needed to mature traditional Gochujang could be linked to changes in the composition of bacterial communities.
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KEYWORD
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bacterial community, fermentation, Gochujang, pyrosequencing, Sunchang
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