Quality properties on soy bean pastes made with microorganisms isolated from traditional soy bean pastes

전통된장으로부터 분리한 균종으로 제조된 된장의 품질특성

  • Published : 2000.12.30

Abstract

Quality properties of soy bean pastes made with Aspergillus oryzae and 5 Bacillus strains isolated from traditional soy bean pastes were examined. The pH decreased gradually and contents of amino-type nitrogen increased during fermentation. There were small differences in moisture and crude-protein contents, whereas big difference was observed in reducing sugar, isoflavones and organic acid contents. Isoflavones in the samples made with Bacillus licheniformis F2358 and Bacillus subtilis F2362 were high. Samples made with Bacillus licheniformis F2382 had high contents of organic acid and good score for taste and overall acceptability in sensory evaluation.

Keywords

Bacillus;amino-type nitrogen;isoflavone;organic acids;soybean paste