- Volume 27 Issue 1
Changes in Microflora and Enzyme Activities of Traditional Kochujang Meju during Fermentation
재래식 고추장 메주 숙성 중 미생물과 효소력의 변화
- Park, Jong-Myon (Department of Food Science and Technology Sejong University) ;
- Oh, Hoon-Il (Department of Food Science and Technology Sejong University)
- Published : 1995.02.01
This study was designed to investigate the changes in microflora and enzyme activities of traditional kochujang meju during fermentation for 60 days. The pH of meju decreased continously up to 40 days of aging and then increased slightly thereafter, while the change in titratable acidity showed the opposite trend to that of pH. The viable cell count of aerobic bacteria increared gradually for up to 40 days of fermentation and then decreased slightly thereafter, while that of molds and yeasts showed a rapid increase up to 40 days of fermentation and then leveled off.