菌株를 달리한 청국장의 製造에 관한 硏究(第2報) = Effect of Bacillus Strains on the Chungkook-Jang Processing (2)

국문 초록 (Abstract)

B. natto 및 B. subtilis균을 이용한 방법 및 재래식 방법에 따라 제조한 청국장의 숙성과정 중의 성분변화를 측정한 결과는 다음과 같다.
1) 숙성과정 중의 pH 는 시험구 모두 저하현상을 나타내었고, 총산은 모두 증가하였다.
2) 일반성분의 변화는 각 시험구 모두 큰 변화없이 불규칙적인 증감현상을 보였다.
3) 총당과 Ethyl alcohol은 숙성기간중에 시험구 모두 감소하였다.
4) 아미노태 질소와 수용성 질소의 함량은 경시적으로 증가하였으나 각 시험구간에 차이는 없었으며 B. natto구, 재래식구, B. subtilis 구의 순으로 높았다.
5) 효소활성은 시험구 모두 불규칙적인 증감현상을 보였으며 protease 활성은 경시적으로 미약하나마 증가하였다.

다국어 초록 (Multilingual Abstract)

The growth process of the Chungkook-jang that occured by utilizing such traditional methods as Bacillus natto and Bacillus subtilis method has been examined. The results of the experiment in which the changing process of elements during the aging period had been measured are as follows:
1) During the growth period, concerning any change in pH, the storage period had been declined. However, the total acidity had been increased.
2) So far as is concerned with the change in the general elements, the storage period of each element showed no remarkable change. But the storage period had rather irregularly been changed. (either increased or decreased)
3) During the growth period of tatal sugar and ethyl alcohol, all the storage periods of the elements under investigation appeared to be decreased.
4) The contained quantity of amino nitrogen and water soluble nitrogen appeared to be increased slightly. But it was noticed that differences between storage periods are negligibly small. The storage period observed for the elements under investigation are presented hierarchially as follows : (1) Bacillus natto, (2) Traditional method, (3) Bacillus subtilis.
5) The storage period of enzyme activity had slightly and irregularly been changed. It was also noticed that protease activity had been increased in a negligibly small amount.

목차 (Table of Contents)

• ABSTRACT
• 緖論
• 材料 및 方法
• 1. 實驗材料
• 2. 實驗方法
• 結果 및 考察
• 1. 청국장의 熟成過程 중의 pH, 鹽度 및 總酸의 變化
• 2. 청국장의 熟成過程 중의 一般成分의 變化
• 3. 청국장의 熟成過程 중의 總糖 및 Ethyl alcohol 含量의 變化
• 4. 청국장의 熟成過程 중의 窒素成分의 含量 變化
• 5. 청국장의 熟成過程 중의 酵素力價
• 要約
• 參考文獻