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CaCO3 가 Bacillus subtilis 에 의한 청국장메주 발효에 미치는 영향
이강무(Kang Moo Lee),이시경(Si Kyung Lee),주현규(Hyung Kyu Joo) 한국응용생명화학회 1994 Applied Biological Chemistry (Appl Biol Chem) Vol.37 No.6
This study was carried out to investigate the effect of CaCO₃ on the Chungkook-jang Meju fermentation. B. subtilis was cultured on the Meju added 0, 0.01, 0.1, 1% CaCO₃, respectively, and the chemical composition, protease activity, amino acid and vitamin B complex were examined with fermentation time. The inner temperature of the CaCO₃ treatments during fermentation was increased as compared with the control group. Titratable acidity in Meju decreased as CaCO₃ cocentration increased. And protease activity and amino-nitrogen content were however high in same order. The content of amino acid was on the increase in every treatments, it made no difference between CaCO₃, treatments and the control. Vitamin B complex content in the CaCO₃ treatments was increased than in the control. The 0.01% added treatment showed the highest amount of vitamin B complex content in all the treatments.