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KMID : 0380619930250050502
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 5 p.502 ~ p.509
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Changes in Microflora and Enzyme activities of Traditional Kochujang during Fermentation
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김영수/Kim, Young Soo
오훈일/권동진/구민선/강통삼/Oh, Hoon Il/Kwon, Dong Jin/Koo, Min Seon/Kang, Tong Sam
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Abstract
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Changes in microflora and enzyme activities of 3 kinds of traditional kochujang were investigated during 6 months of fermentation. Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared with barley and Sachun kochujang prepared with wheat. The pH in Sunchang and Sachun kochujang showed a slighlt decrese during fermentation. In contrast. pH of Boeun kochujang decreased rapidly up to 90 days of fermentation and then leveled off thereafter. The final pH values of Sunchang, Boeun and Sachun kochujang were 4.7, 4.0, and 4.6, respectively. The viable cell counts of aerobic bacteria in Sunchang and Sachun kochujang did not show remarkable changes during fermentation, however, those in Boeun kochujang showed a rapid increase up to 60 days of fermentation and stabilized. On the other hand, the viable cell counts of anaerobic bacteria decreased after 120 days of fermentation. Yeasts were found in different traditional kochujang at different time during the first 60 days of fermentation. It was found that α-, β-, and glucoamylase activities of Sachun kochujang were higher than those of Sunchang and Boeun kochujang during fermentation. Acidic and neutral proteases showed the highest activity during 30∼60 days and 60∼90 days of fermentation, respectively. Sunchang kochujang showed the highest activity of acidic protease followed in decreasing order by Sachun and Boeun kochujang. On the other hand, Boeun kochujang showed the highest activity of acidic protease followed in decreasing order by Sachun and Sunchang kochicjang.
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