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KMID : 1007520090180041035
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Food Science and Biotechnology
2009 Volume.18 No. 4 p.1035 ~ p.1037
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Analysis of the Bacterial Composition During Kochujang,a Korean Traditional Fermented Hot Pepper-soybean Paste, Fermentation
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Park Sun-Jung
Chang Jin-Hee
Cha Seong-Kwan
Moon Gi-Seong
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Abstract
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In this study we analyzed the dynamic changes in microbiota composition during kochujang fermentation at 30oC.During fermentation, the viable cell counts slowly increased and reached 3.2×107 for aerobic bacteria, 8.3×103 for yeast, and1.4×103 CFU/mL for fungi after 60 days. Bacilli were found to be the most dominant microorganisms throughout thefermentation process. Using the culture dependent method Bacillus subtilis, Bacillus licheniformis, and Bacillusamyloquefaciens were found to be the main species during the early stages of fermentation; however, Bacillus pumilus andBacillus stearothermophilus became the most dominant species during the late stage of fermentation. In contrast, when thepolymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) method was used Bacillus ehimensis wasfound to be the dominant species during the early stage of fermentation and Bacillus megaterium, B. pumilus, B. subtilis, andB. licheniformis were dominant in the ate stages. These results indicate various other Bacillus species rather than just B.subtilis and B. licheniformis might be involved in the fermentation of kochujang.
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KEYWORD
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kochujang, fermentation, Bacillus species, denaturing gradient gel electrophoresis
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