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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.1
- 수록면
- 234 - 241 (8page)
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초록· 키워드
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In Korea, traditional doenjang is manufactured using the conventional method at home and by small-scale enterprises. Because this age-old process depends on natural inoculation of various microorganisms, it is difficult to reproduce or maintain consistency in the final product quality across batches. Moreover, doenjang occasionally prepared by this method raises safety concerns related to aflatoxin, biogenic amine, and Bacillus cereus contamination. To develop starters that can be conveniently used at home or in small industry settings for the manufacturing of safe and flavor-improved doenjang, autochthonous microbe starters were developed in dried forms as ready-to-use starters. Each starter powder prepared by heat- or freeze-drying methods remained stable even after 24-week storage. These ready- to-use starter powders were successfully applied to lab-scale fermentation for the production of safe and flavor-improved doenjang. We believe that these ready-to-use starter powders will benefit small-scale enterprises in the manufacturing of doenjang of good reproducible quality.
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참고문헌 (29)
참고문헌 신청
Chai C / 2012 / Determination of bioactive compounds in fermented soybean products using GC/MS and further investigation of correlation of their bioactivities / J. Chromatogr. B Analyt. Technol. Biomed. Life Sci 880:42~49
김병수 / 2007 / Bacillus sp. SP-KSW3를 이용하여 제조한 된장 발효 과정중의 효소 활성 및 기능성의 변화 / 한국식품저장유통학회지 14(5):545~551
Kim SH / 1999 / Isolation of angiotensin converting enzyme inhibitor from doenjang / Korean J. Food Sci. Technol 31:848~854
Lee S / 2017 / Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a fermented soybean paste, during the two different industrial manufacturing processes / Food Chem 221:1578~1586
Lee SY / 2014 / Primary and secondary metabolite profiling of doenjang, a fermented soybean paste during industrial processing / Food Chem 165:157~166
김병수 / 2007 / Bacillus sp. SP-KSW3를 이용하여 제조한 된장 발효 과정중의 효소 활성 및 기능성의 변화 / 한국식품저장유통학회지 14(5):545~551
Kim SH / 1999 / Isolation of angiotensin converting enzyme inhibitor from doenjang / Korean J. Food Sci. Technol 31:848~854
Lee S / 2017 / Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a fermented soybean paste, during the two different industrial manufacturing processes / Food Chem 221:1578~1586
Lee SY / 2014 / Primary and secondary metabolite profiling of doenjang, a fermented soybean paste during industrial processing / Food Chem 165:157~166
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