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정혜정(Hye Jeng Jeng) 한국조리학회 2000 한국조리학회지 Vol.6 No.3
Changes of Microflora, enzyme activity, and contents of several taste compounds in traditional Kanjang(Korean Soy Sauce) with the variation of fermentation jars and Meju(fermented soybean brick)concentration were studied. Substitution possibilities of clay jar with glass jar and improvement possibilities of taste and nutritional value with increased Meju concentration were examined. (1) Aerobic bacteria and lactic acid bacteria were enumerated during fermentation and ripening period. But yeast and molds were hardly isolated. The number of viable cells showed small changes during fermentation and ripening period. (2) Isolated Aerobic bacteria were identified as Bacillus subtilis, Bacillus lichenformis, and lactic acid bacteria were identified as Lactlbacillus lactis lactis and lactobacillus brevis. (3) The activities of α-amylase and β-amylase increased during fermentation period, but did not show any trend by fermentation jars or Meju concentrations. Protease activity showed small difference among four samples, and increased during the fermentation period.
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