지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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The changes in microorganisms and enzyme activity during the fermentation of soybean paste(Doenjang) at various salt contents (8~14%) were investigated to develop a low salt soybean paste. The initial microbial counts were in the range of 2×106 CFU/g for aerobic bacteria, 1×105 CFU/g for yeasts, and 6×104 CFU/g for molds regardless of the salt contents. The aerobic bacteria increased to 107 CFU/g after 3 week fermentation and then decreased to 105×106 CFU/g levels after 7 weeks and remained constant afterward. The yeasts also increased in the first 3 week fermentation and decreased afterward. The yeasts showed higher populations at lower salt contents. The mold counts decreased with fermentation time and showed lower values at lower salt contents. The protease activity was the highest after 7∼10 week fermentation and was higher at lower salt contents. The α-amylase activity decreased slightly with fermentation time while the β-amylase activity increased rapidly after 3 week fermentation and started to decrease afterward. Both α-amylase and β-amylase showed higher activities in low salt containing soybean pastes.
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