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Effect of Rice Fermented using Poria cocos (a Wood-decay Fungus) Mycelium on Fermentation of Doenjang (Soybean Paste)

복령(Poria cocos) 균사체 발효쌀의 첨가가 된장의 품질에 미치는 영향

  • Received : 2010.07.27
  • Accepted : 2010.12.16
  • Published : 2011.02.28

Abstract

We investigated changes in doenjang quality upon addition of rice fermented with Poria cocos mycelium. Sensory evaluation showed that rice addition to 15% (w/w) was optimal. The content of free amino acids was 1,899.17 mg% in doenjang fermented for 90 days with P. cocos mycelium. The rice contained seven essential amino acids: leucine, valine, phenylalanine, isoleucine, lysine, threonine, and methionine. The levels of essential amino acids increased after fermentation with P. cocos mycelium. Vitamin A (7.47 RE/100 g), Vitamin D (0.45 mg/100 g), and Vitamin E (5.73 mg/100 g) were detected in the experimental preparation but not in the control. In terms of electron-donating ability, the highest scores were 73.8% (in a water extract) and 76% (in an ethanolic extract) of doenjang fermented with P. cocos mycelium. Nitrite-scavenging ability was higher in the ethanolic extract than in the water extract of rice fermented with P. cocos mycelium.

Keywords

Poria cocos;mycelium;doenjang

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