Changes in Microflora and Enzyme Activities of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii during Fermentation

고초균과 효모를 혼용첨가한 고추장 숙성 중 미생물과 효소활성도의 변화

  • Oh, Hoon-Il (Department of Food Science and Technology, Sejong University) ;
  • Shon, Seong-Hyun (Department of Food Science and Technology, Sejong University) ;
  • Kim, Jeong-Mee (Research Institute of Food and Nutritional Science, Yonsei University)
  • 오훈일 (세종대학교 식품공학과) ;
  • 손성현 (세종대학교 식품공학과) ;
  • 김정미 (연세대학교 식품영양과학연구소)
  • Published : 2000.04.30

Abstract

Changes in microflora and enzyme activities of three kinds of kochujang were investigated during 6 months of fermentation. Three different kinds of kochujang were prepared using Aspergillus oryzae, Aspergillus oryzae plus Bacillus licheniformis and Aspergillus oryzae, Bacillus licheniformis plus Saccharomyces rouxii. The pH of kochujang showed a slight decrease during fermentation. The number of mold and bacteria increased up to 30 days of fermentation and then decreased rapidly thereafter and the numbers of yeast increased after 30 days of fermentation. The viable cell counts of anaerobic bacteria increased remarkably up to 30 days of fermentation and then decreased to 60 days of fermentation. The activities of ${\alpha}-$, ${\beta}-\;amylase$ and protease were the highest in kochujang prepared with Aspergillus oryzae plus Bacillus licheniformis.

Keywords

kochujang;amylase;protease;B. licheniformis;A. oryzae;S. rouxii