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KMID : 1024420140180040300
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Food Engineering Progress
2014 Volume.18 No. 4 p.300 ~ p.306
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Analysis of Changes in Microflora and Flavor of Low and High Salt Content Soybean Paste (Doenjang)
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Han Deok-Hee
Park Jung-Min
Bai Dong-Hoon
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Abstract
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Changes in microflora and flavor during the one year fermentation of soybean paste (doenjang) with different saltconcentrations were analyzed. Doenjang was prepared by traditional methods with five different salt concentrations.The viable cell numbers of aerobic bacteria and halophile bacteria in all samples showed between 7 to 11 log CFU/g during the fermentation period. The major bacterial species during early doenjang fermentation were Bacilluslicheniformis and B. amyloliquefaciens in low salt doenjang with 4.8% and 8.4% concentrations. The viable cellsof fungi were detected in small amounts in all samples. In order to analyze the tendency of main aromatic com-pounds during fermentation, the SPME method by using GC-MS was taken. Aldehydes, alcohols, and acids werethe main compounds in low salt samples from the beginning to the third month of fermentation. As fermentationcontinued, various pyrazines were formed in low salt samples starting from the sixth month of fermentation.
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KEYWORD
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doenjang, flavor, low salt, microflora, salt concentration
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