메주의 제조기간에 따른 재래간장의 발효특성 = Effects of Meju Manufacturing Periods on the Fermentation Characteristics of Kanjang, Korean Traditional Soy Sauce

국문 초록 (Abstract)

본 연구는 전통간장의 발효미생물을 규명하기 위하여 대두원료, 증자과정, 메주 배양과정 및 간장덧의 숙성과정 중의 호기성 세균수, 젖산균수, 호모균수의 정량적 변화와 성분에 대하여 조사하였다. 대두에 있던 미생물은 삶는 과정 중에 젖산균은 사멸하였으며 호기성 세균은 $10^2\;CFU/g$ 수준으로 감소하였다. 메주 배양 동안 메주 내외부의 호기성세균은 $10^9\;CFU/g$ 이상 생육하였으며, 젖산균은 외부보다 내부에서 더 많은 집락을, 효모류는 내부보다는 외부에서 월등히 많은 수를 나타내었다. 메주 배양기간 별로 제조한 간장의 미생물수는 통기구와 정치구 간에 큰 차이가 없었으나 총질소의 함량과 색도는 메주 배양기간이 길수록 더 높은 함량을 나타내었다.

다국어 초록 (Multilingual Abstract)

This study was carried out to clarify the microorganisms which participated in the fermentation of kanjang. The changes in the viable cell counts of total aerobic bacteria, lactic acid bacteria and yeasts for raw soybean, soybean during cooking, meju during cultivation, and kanjang mash during maturing were investigated along with the changes in components during those periods. Lactic acid bacteria that were found to be $6{\times}10^2\;CFU/g$ in raw soybean were disappeared after cooking process, but total aerobic bacteria were diminished from $1.9{\times}10^6\;CFU/g$ to $10^2\;CFU/g$. Aerobic bacteria of inner and outer parts of meju increased to more than $10^9\;CFU/g$. The higher viable cell counts of lactic acid bacteria in the inner parts of meju were observed than those in outer ones. On the contrary, significantly higher viable cell counts of yeasts in the outer parts of meju were found. Total nitrogen content and color density of kanjang increased by using meju with extended cultivation periods. No significant differences were observed in microbial counts between kanjang mash with aeration and non-aeration during kanajng mash maturing.