食鹽量에 따른 청국장의 熟成度와 總酸의 變化 = The effect of Salt(NaCl) on the Bacteria Meju and Denzang during the Fermentation

다국어 초록 (Multilingual Abstract)

The result of the studies on the effect of salt on the bacteria Meju and Denzang during the fermentation were as follows
1) The protein hydrolysis of bacteria meju with 1% of salt took place better than the one without salt but with 3% or over that percentage of salt the hydrolysis was getting worse in proportion to the quantity of salt 〈Fig. 1〉
2) The degree of maturity of Denzang was best at the case of 5 days-long fermentation and the Denzang with the less salt in creased in fermenting free NH2-N, and also in decreasing it than the one with more salt. 〈Fig. 2, 3〉
3) The ratio of the content of total acid in Denzang was much with less salt, and less with more salt and with 6∼12% of salt we got comparatively good product. 〈Fig. 4〉
4) In view of the ratio of content of the total acid and the maturity conditions, application of 4∼8% of salt at initiation of fermenting and 12∼15% of salt ofter 5 days, is recommendable.

목차 (Table of Contents)

• 1.緖言
• 2.實驗方法
• 1) 材料 및 菌株
• 2) 試料의 調製
• 3) 定量分析
• 3.結果 및 考察
• 1) 메주의 蛋白分解에 미치는 食鹽의 영향
• 2) 鹽度를 달리한 된장의 熟成度
• 3) Total acid의 變化
• 4.摘要