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KMID : 1007520040130010075
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Food Science and Biotechnology
2004 Volume.13 No. 1 p.75 ~ p.79
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Isolation of the White Pellicle-forming Strain from Gochujang, Growth Inhibition and Its Effect on Quality of Gochujang
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Lim, Seong-Il
Kwak, Eun-Jung/Choi, Cheong
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Abstract
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A white pellicle-forming strain was isolated and identified from deteriorated gochujang (Korean hot pepper soybean paste). Gamma irradiation, heat treatment, and addition of mustard, horseradish, chitosan, and ethyl alcohol were examined for growch inhibition of the identified strain in broth cultures. White pellicle-forming capability of the identified strain in gochujang and inhibition of its growth were confirmed. Counts of total yeast and lactic acid bacteria, amino nitrogen content, pH, and titratable acidity were measured to investigate effect of the while pellicle-forming strain on gochujang quality. Results led the white pellicle-forming yeast to designated Candida boidinii. Growth of the C. boidinii was almost inhibited in the broth by gamma irradiation at 2.5 kGy, heat treatment at 60℃ for 20 min, and addition of 0.3-0.6% mustard. Addition of 0.6% mustard completely inhibited formation of the white pellicle. C. boidinii had no effect on total yeast and lactic acid bacteria counts, amino nitrogen content, pH, and titrable acidity.
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