키토올리고당을 첨가한 청국장의 품질개선에 미치는 영향 = Effect of Added Chito-oligosaccharides on the Quality Improvement of Cheongkuk-Jang

다국어 초록 (Multilingual Abstract)

In order to improve the quality of fast-fermented bean paste (so called, cheongkuk-jang), we made cheongkuk-jang with chitooligosaccaride and examined viable cell count. We also prepared several kinds of cheongguk-jang with different concentration of chitooligosaccaride. The results showed that the cheongkuk-jang formed exhibited the effective microorganism growth and antioxidative activity. Good results of sensory test are C-0.4 in color, C-0.0 in flavor, and C-0.4 in preference test.

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