불쾌치가 감소된 청국장의 미생물 분석 = Microbiological analysis of the Chungkookjang developed for reduced unpleasant odor

다국어 초록 (Multilingual Abstract)

Although Chungkookjang is considered as a healthy food, it is unwelcomed to young people and especially to foreigners due to its unpleasant odor. In this study we examined the difference in microorganisms between the Chungkookjang developed for reduced unpleasant odor and other 2 commercial products. Two major microorganisms, Bacillus subtilis and Bacillus amyloliquefaciens, were detected in the Chungkookjang developed for reduced unpleasant odor at the level of 8.7×10＾(6)cfu/g and 5.4×10＾(6)cfu/g, respectively. In other 2 commercial Chungkookjangs, B. subtilis was detected ranging from 5.0×10＾(8) to 6.4×10＾(8)cfu/g and Planococcus sp. and Marinococcus sp. were additionally detected at the level of 3.8~4.1×10＾(8)cfu/g and 1.8~7.0×10＾(7)cfu/g, respectively, suggesting that these microorganisms are the cause of unpleasant odor.