Changes in Microflora and Enzyme Activities of Traditional Kochujang Prepared with a Meju of Different Fermentation Period during Aging

메주의 발효기간에 따른 재래식 고추장 숙성 중 미생물과 효소력의 변화

  • Oh, Hoon-Il (Department of Food Science and Technology, Sejong University) ;
  • Park, Jong-Myon (Lotte Group Research & Development Center)
  • Published : 1997.12.01


This study was designed to investigate the changes in microflora and enzyme activities of traditional kochujang during aging, which was prepared with a meju fermented for various periods of time. The number of bacteria was highest in all samples after 30 days of fermentation at $20^{\circ}C$, while that of mold in kochujang prepared with a 40-day- or 60-day-fermented meju was highest at 15th day of aging when yeast appeared. The activities of carbohydrases and proteases were highest in kochujang prepared with a 40-day-fermented meju followed by a 60-day-fermented meju. These results suggest that kochujang prepared with a meju aged for 40 days had the highest quality in terms of physicochemical, microbiological and enzyme activities of kochujang during fermentation.