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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제27권 제10호
- 발행연도
- 2017.1
- 수록면
- 1,744 - 1,752 (9page)
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초록· 키워드
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Myeolchi jeotgals (MJs) were prepared with purified salt (PS), solar salt aged for 1 year (SS), and bamboo salt (BS) melted 3 times at 10% and 20% (w/w) concentrations, and fermented for 28 weeks at 15oC. BS MJ showed higher pH and lower titratable acidities than the other samples because of the alkalinity of bamboo salt. Lactic acid bacteria counts increased until 4- 6 weeks and then decreased gradually, and were not detected after 20 weeks from MJs with 10% salt. Yeast counts of PS MJs were higher than those of BS and SS MJs. Bacilli were detected in relatively higher numbers throughout the 28 weeks, like marine bacteria, but archae were detected in lower numbers during the first 10 weeks. When 16S rRNA genes were amplified from total DNA from PS MJ (10% salt) at 12 weeks, Tetragenococcus halophilus was the major species. However, Staphylococcus epidermidis was the dominant species for BS MJ at the same time point. In SS MJ, T. halophilus was the dominant species and S. epidermidis was the next dominant species. BS and SS MJs showed higher amino-type nitrogen, ammonia-type nitrogen, and volatile basic nitrogen contents than PS MJs. SS and BS were better than PS for the production of high-quality MJs.
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참고문헌 (22)
참고문헌 신청
Chang JY / 2010 / Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter /
Jae Min Shim / 2016 / Properties of Doenjang (Soybean Paste) Prepared with Different Types of Salts / Journal of Microbiology and Biotechnology 26 (9) : 1533 ~ 1541
Kim MS / 2014 / Bacterial communities of traditional salted and fermented seafoods from Jeju island of Korea using 16S rRNA gene clone library analysis / J. Food Sci 79 : M9
Kim SH / 2000 / Fermentation of doenjang prepared with sea salts / Korean J. Food Sci. Technol 32 : 1365 ~ 1370
Kim YM / 1993 / Processing conditions for low-salted squid jeotkal / Bull. Korean Fish. Soc 26 : 312 ~ 320
Jae Min Shim / 2016 / Properties of Doenjang (Soybean Paste) Prepared with Different Types of Salts / Journal of Microbiology and Biotechnology 26 (9) : 1533 ~ 1541
Kim MS / 2014 / Bacterial communities of traditional salted and fermented seafoods from Jeju island of Korea using 16S rRNA gene clone library analysis / J. Food Sci 79 : M9
Kim SH / 2000 / Fermentation of doenjang prepared with sea salts / Korean J. Food Sci. Technol 32 : 1365 ~ 1370
Kim YM / 1993 / Processing conditions for low-salted squid jeotkal / Bull. Korean Fish. Soc 26 : 312 ~ 320
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