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

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 × 10² CFU/g in raw soybean were disappeared after cooking process, but total aerobic bacteria were diminished from 1.9 × 10^6 CFU/g to 10² 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.