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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.6
- 수록면
- 397 - 406 (10page)
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초록· 키워드
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To industrialize meju, four kinds of meju (Korean-style soybean koji) were made with humidity-controlled fermentation for 12 days at 28°C after they were inoculated with selected strains such as Aspergillus oryzae (AO meju), Aspergillus sojae (AS meju), combined Aspergillus sojae and Bacillus subtilis (ASBS meju), and combined Aspergillus oryzae and Bacillus subtilis (AOBS meju) as starter microorganisms. The changes in the quality characteristics in the four kinds of meju were investigated during fermentation. Their enzyme activities were compared with those of the traditional meju that is made in Sunchang Folk Village according to the traditional method. In the meju that were inoculated with selective strains, the aerobic bacteria counts and mold counts exceeded 8 log cfu/g and 6 log cfu/g respectively, which were the highest fermentation values after 2 days.The aerobic bacteria counts were maintained from 2-day to the 12-day fermentation. The mold counts tended to decreased gradually after the 2-day fermentation. The amino-type nitrogen contents reached 430.5-577.5 mg%, which were the highest values after 2-day fermentation. The neutral protease activities of these mejus had the highest levels in the following order: traditional meju, 1,258.0±38.8; AS meju, 1,238.3±38.6; AO meju, 1,204.1±24.1; ASBS meju, 1,040.6±10.6; and AOBS meju, 1,033.5±11.2 unit/g. The acidic protease activities of these meju had the highest levels in the following order: AO meju, 1,030.1±19.1, traditional meju, 1,007.7±30.5; AS meju, 990.9±25.0; AOBS meju, 910.9±15.3; and ASBS meju, 888.2±15.7 unit/g.
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참고문헌 (54)
참고문헌 신청
1. [학술지(정기간행물)] - 장인환 / 2004 / 전통된장의 제조방법 조사 및 혈액응고 저해활성이 높은 된장의 스크리닝 / Journal of the Korean Society for Applied Biological Chemistry 47 (1) : 149 ~ 153
2. [학술지(정기간행물)] - 정근옥 / 200605 / Longer aging time increases the anticancer and antimetastatic properties of doenjang / NUTRITION 22 : 539 ~ 545
3. [학술지(정기간행물)] - Park KY / 2006 / Antimetagenic effects of doenjang (Korean fermented soypaste) and its active compounds / Mutation Research 524 : 43 ~ 53
4. [학술지(정기간행물)] - Lee BK / 1997 / Immunomodulators extracted from Korean-style fermented soybean paste and their function. 1. Isolation of B cell mitogen from Korean-style fermented soybean paste. Korean / J Immunol 19 : 559 ~ 569
5. [학술지(정기간행물)] - Shin ZI / 2001 / His-His-Leu, an angiotensin I converting enzyme inhibitory peptide derived from Korean soybean paste, exerts antihypertensive activity in vivo / J Agric Food Chem 49 : 3004 ~ 3009
2. [학술지(정기간행물)] - 정근옥 / 200605 / Longer aging time increases the anticancer and antimetastatic properties of doenjang / NUTRITION 22 : 539 ~ 545
3. [학술지(정기간행물)] - Park KY / 2006 / Antimetagenic effects of doenjang (Korean fermented soypaste) and its active compounds / Mutation Research 524 : 43 ~ 53
4. [학술지(정기간행물)] - Lee BK / 1997 / Immunomodulators extracted from Korean-style fermented soybean paste and their function. 1. Isolation of B cell mitogen from Korean-style fermented soybean paste. Korean / J Immunol 19 : 559 ~ 569
5. [학술지(정기간행물)] - Shin ZI / 2001 / His-His-Leu, an angiotensin I converting enzyme inhibitory peptide derived from Korean soybean paste, exerts antihypertensive activity in vivo / J Agric Food Chem 49 : 3004 ~ 3009
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UCI(KEPA) : I410-ECN-0101-2018-059-003064588