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KMID : 0380619910230060689
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 6 p.689 ~ p.694
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Microbial Characterization of Jangsu
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김선영/Kim, Sun Young
이철호/무사수안에/김기은/Lee, Cherl Ho/Souane, Moussa/Kim, Gie Eum
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Abstract
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Jangsu, a Korean ancient non-alcoholic beverage made by lactic acid fermentation of cooked rice, was prepared and the microbial characteristics were investigated. The periodic removal of fermented product and the addition of newly made cooked rice and cold water as new substrate enhanced the growth of lactic acid forming bacteria but supressed the growth of proteolytic bacteria. The important microorganisms in jangsu were Lactobacillus, Lactococcus, Pediococccus and Leuconostoc species. Lactococcus thermophilus, Lactobacillus coryniformis and Leuconostoc mesenteroides were identified. The isolated strains were cultivated and used as starter culture of jangsu. Some useful strains were selected which were able to produce acceptable flavor and sufficient amount of acid lowering the pH to near 4.0.
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KEYWORD
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