한국 재래식 된장에서 분리된 Bacillus species로 제조한 된장의 풍미 = The Flavor of Doenjangs(Fermented Soybean Pastes) Manufactured with Bacillus Species which had been Isolated from Traditional Korean Soybean Paste

다국어 초록 (Multilingual Abstract)

Bacillus species which were known for main strain in the fermentation of
traditional Korean soybean paste were incubated in soybean medium for 40 days at
30℃. The volatile components in the fermented material were extracted and
identified. The forty-one components, including 9 alcohols, 6 aldehydes, 6
pyrazines, 4 ketones, 3 phenols, 2 furans, 9 other components, were confirmed.
Of the identified components, specially 13 components such as ethyl acetate,
ethanol, hexanal, 3-methyl-l-butanol, methyl-pyrazine, 2, 5-dimethyl-pyrazine,
2-furancarboxaldehyde, benzaldehyde, 3, 5-diethyl-2-methyl-pyrazine,
benzeneacetaldehyde, hexanoic acid, 2-methoxy-phenol, phenol were present in the
Japanese Miso. 11 Components such as hexanal, 3-methyl-1-butanol,
3-methyl-1-pentanol, trimethyl-pyrazine, 2-furancarboxaldehyde,
tetramethyl-pyrazine, benzaldehyde, 2-furanmethanol, hexanoic acid,
2-methyoxy-phenol, benzeneethanol were present in the traditional Korean soybean
paste.

목차 (Table of Contents)

• Ⅰ. 서론
• Ⅱ. 재료 및 방법
• 1. 사용균주 및 재료
• 2. 된장발효
• 3. 향기성분의 추출 및 동정
• Ⅲ. 결과 및 고찰
• Ⅳ. 결론
• 참고문헌
• 영문초록