Distribution and Physiological Characteristics of Yeasts in Traditional and Commercial Kochujang

재래식 및 개량식 고추장 효모의 분포 및 생리특성

  • Published : 1996.04.30


To investigate the yeast florae in the traditional and commercial Kochujang, computer identification systems, Vitek, API kit and conventional identification methods were used. Yeast florae of each process were compared and their typical physiological characteristics were also tested. Various process intervals yielded 330 colonies, which resulted in 11 species 184 strains classified. They were identified into Candida glabrata C. guilliermondii. C. humicola. C. rugosa, C. zeylanoides, Cryptococcus uniguttulatus, Pichia farinosa, Rhodotorula glutinis, Saccharomyces cerevisiae and Zygosaccharomyces rouxii. The strains of Candida, Pichia, Saccharomyces and Zygosaccharomyces were existing in both processes. In case of commercial process, the maximum distribution of Z. rouxii and S. cerevisiae were 33% at 15 day fermentation and 13% at 21 day, respectively. The distribution of Candida spp. was gradually decreased throughtout the fermentation period from 40% to 10%. In the traditional process, the maximum distribution of Z. rouxii and S. cerevisiae were 53% after 3 months and 26% after 7 months, respectively, S. cerevisiae and Z. rouxii showed distintive growth pattern at the high concentration of glucose and sodium chloride and played important roles in both processes of fermentation. Physiological tests revealed that only two major yeasts. S. cerevisiae and Z. rouxii, showed vigorous carbon dioxide formation under the tested conditions.