Changes in Microorganisms and Enzyme Activities of Low-salted Kochujang added with Horseradish Powder during Fermentation

양고추냉이 분말을 첨가한 저염 고추장의 숙성 중 미생물과 효소 활성의 변화

  • Oh, Ji-Young (R&D Center, Doosan Co.) ;
  • Kim, Yong-Suk (Research Center for Industrial Development of BioFood Materials, Chonbuk National University) ;
  • Shin, Dong-Hwa (Faculty of Biotechnology (Food Science & Technology), Chonbuk National University)
  • 오지영 ((주)두산 R&D 센터) ;
  • 김용석 (전북대학교 바이오식품소재개발 및 산업화연구센터) ;
  • 신동화 (전북대학교 응용생물공학부(식품공학 전공))
  • Published : 2005.06.30

Abstract

To reduce salt content in Korean traditional kochujang, horseradish powder (1.2%, w/w) was added to kochujang with 4-10% salt, and its microbial characteristics, enzyme activities, and gas formation in kochujang were evaluated during fermentation far 120 days at $25^{\circ}C$. All treatments of kochujang had no effects on total viable bacterial numbers, which kept constant level, during fermentation (7.32-8.765 log CFU/g). Yeast numbers did not change under all treatments up to 90 days of fermentation, then decreased thereafter, ${\alpha}$-Amylase and ${\beta}$-amylase, and neutral- and acid-pretense activities of kochujang added with horseradish powder were higher than those of control group. ${\beta}$-Amylase activity of kochujang increased in proportion to salt concentration. Total accumulative volume of gas produced during fermentation of kochujang without horseradish powder was 5,892 mL/pack then decreased to 121-347mL/pack with low-salted kochujang (salt 4%, 6%) added with horseradish powder, Major gas produced was $CO_{2}(74-80%)$. Results indicate salt contents of kochujang could be lowered up to 6% by addition of horseradish powder without gas formation and quality alteration.

Keywords

kochujang;horseradish;gas formation;${\alpha}$- and ${\beta}$-amylase;low-salt

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