Effect of $CaCO_3$ on the Chonggukchang Meju Fermentation by B. subtilis

$CaCO_3$가 Bacillus subtilis에 의한 청국장메주 발효에 미치는 영향

This study was carried out to investigate the effect of $CaCO_3$ on the Chungkookjang Meju fermentation. B. subtilis was cultured on the Meju added 0, 0.01, 0.1, 1% $CaCO_3$, respectively, and the chemical composition, protease activity, amino acid and vitamin B complex were examined with fermentation time. The inner temperature of the $CaCO_3$ treatments during fermentation was increased as compared with the control group. Titratable acidity in Meju decreased as $CaCO_3$ concentration increased. And protease activity and amino-nitrogen content were however high in same order. The content of amino acid was on the increase in every treatments, it made no difference between $CaCO_3$, treatments and the control. Vitamin B complex content in the $CaCO_3$ treatments was increased than in the control. The 0.01% added treatment showed the highest amount of vitamin B complex content in all the treatments.

$CaCO_3$가 청국장 메주 발효에 미치는 영향을 구명하고자 $CaCO_3$ 0, 0.01, 0.1, 1%씩 되게 각각 첨가한 청국장 메주에 B. subtilis를 접종하여 청국장 메주 발효 중의 성분 및 단백질 분해 효소력과 아미노산, 비타민 B복합체의 함량을 조사하였다. 발효중 $CaCO_3$첨가구의 품온은 대조구보다 높았으며, 적정산도는 $CaCO_3$첨가구에서 첨가 농도가 높아짐에 따라 대조구보다 감소하였고, 단백질 분해효소력 및 아미노태 질소함량은 0%<0.01%<0.1%<1%의 $CaCO_3$ 첨가 순으로 $CaCO_3$첨가구가 높았다. 아미노산 함량은 시험구 모두 증가하였으나, $CaCO_3$첨가구와 대조구간의 큰 차이는 없었다. 그러나 vitamin B복합체의 함량은 $CaCO_3$첨가구가 대조구보다 증가하였으며, 그중 0.01% 첨가구가 가장 높았다.