|
KMID : 0903519980410060405
|
|
Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1998 Volume.41 No. 6 p.405 ~ p.409
|
|
|
Lactic acid and alcoholic fermentation of low-salted raw kanjang digestion liquor made from Bacillus subtilis var. globigii and Scopulariopsis brevicaulis inoculated mdju
|
|
최광수/Choi, Kwang Soo
임무혁/최종동/정현채/정영건/이춘우/최청/Im, Moo Hyeog/Choi, Jong Dong/Chung, Hyun Chae/Chung, Yeung Gun/Lee, Choon Woo/Choi, Choeng
|
|
|
Abstract
|
|
|
|
This work was carried out to investigate the behavior of sugars contained in raw soybean during cooking and meju preparation processes, and the effects of sugar addition to the raw kanjang digestion liquor made from G8 and SB meju on the lactic acid and alcoholic fermentation of kanjang. Sharp reduction in sugars content in soybean during cooking and meju preparation process was observed. Rapid lactic acid and alcoholic fermentation in the G8 and SB kanjang with 5% added glucose was observed but not in the corresponding kanjang without sugar addition after inoculation of Pediococcus halophilus, Zygosaccharomyces rouxii and Candida versatilis starter culture to the low-salted raw kanjang digestion liquor made respectively from G8 and SB meju. 0.46% and 0.88% of lactic acid and 1% and 2% of alcohol content in the G8 and SB kanjang respectively was observed 160 hours after the inoculation of the lactic acid bacteria starter culture.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|