DOI QR코드

DOI QR Code

Physicochemical Characteristics and Microbiological Distribution of Korean Traditional Meju of Various Region

지역별 시판 전통메주의 이화학적 및 미생물 분포 특성

  • Shin, Dong-Sun (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Han, Sang Ik (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Choi, In Duck (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Seuk Ki (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Ji Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Nam Geol (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Hye Sun (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 신동선 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 한상익 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 최인덕 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이석기 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박지영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김남걸 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 최혜선 (농촌진흥청 국립식량과학원 중부작물부)
  • Received : 2018.08.24
  • Accepted : 2018.09.21
  • Published : 2018.10.30

Abstract

This study was carried out to obtain basic data on Korean traditional Meju collected from 18 regions (TM1~TM18) in Korea and to define and control quality. The shape of Meju was mostly rectangular and the weight was 0.84~2.04 kg. The physicochemical analysis showed: pH, 5.31~8.21; total acidity, 0.91~2.74%; moisture content, 4.79~42.16%; and soluble protein content, 41.37~23.48%. Hunter color values for L (lightness), a (redness), and b (yellowness) ranged from 39.07~67.92, 3.57~8.87, and 7.48~20.67, respectively. The amino nitrogen contents of all samples were in the range of 257.29 to 839.58 mg% and TM13 showed the highest content (839.58 mg%). Total viable cells, yeast and mold counts of Meju were 8.43~5.91 log CFU/g, 2.48~5.19 log CFU/g, and 3.42~7.48 log CFU/g, respectively. Based on the results, it is proposed that quality standards and management of Meju fermentation conditions and information about different varieties of soybeans used should be made available.

Keywords

References

  1. Ahn SC, Bog HJ. 2007. Consumption pattern and sensory evaluation of traditional doenjang and commercial doenjang. J Korean Soc Food Cul 22:633-644
  2. AOAC. 2000. Official Methods of Analysis of AOAC International. 17th ed. pp.7-10. Association of Official Analytical Communities
  3. Chang M, Chang RC. 2007. Characteristics of bacterial-koji and doenjang (soybean paste) made by using Bacillus subtilis DJI. Microbiol Biotechnol Lett 35:325-333
  4. Choi KS, Lee HJ, Kwon DJ. 2009. Physicochemical and microbiological properties of Korean traditional meju. Korean J Food Preserv 16:217-222
  5. Difco. 1984. Difco Manual: Dehydrated Culture Media and Reagents for Microbiology. 19th ed. pp.679-689. Difco Laboratories
  6. Gomyo T, Miura M. 1983. Melanoidin in foods: Chemical and physiological aspects. J Jpn Soc Nutr Food Sci 36:331-340 https://doi.org/10.4327/jsnfs.36.331
  7. Jeon JH, Lee SM, Cho RK. 2017. Feasibility of near-infrared spectroscopic observation for traditional fermented soybean production. Korean J Food Preserv 24:145-152 https://doi.org/10.11002/kjfp.2017.24.1.145
  8. Jung JY, Lee SH, Jeon CO. 2014. Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean. J Food Microbiol 185:112-120 https://doi.org/10.1016/j.ijfoodmicro.2014.06.003
  9. Kim DH, Lim DW, Bai S, Chun SB. 1997. Fermentation characteristics of whole soybean meju model system inoculated with 4 Bacillus strains. Korean J Food Sci Technol 29:1006-1015
  10. Kim JH, Kim NM, Lee JS. 1999. Physiological characteristics and ethanol fermentation of thermotolerant yeast Saccharomyces cerevisiae OE-16 from traditional meju. Korean J Food Nutr 12:490-495
  11. Kim KS, Bae EK, Ha SD, Park YS, Mok CK, Hong KP, Kim SP, Park J. 2004. Evaluation of dry rehydratable film method for enumeration of microorganisms in Korean traditional foods. J Food Hyg Saf 19:209-216
  12. Kim MY, Kim M, Hwang JH, Kim SH, Jeong YJ. 2017. Comparison of quality characteristics of Doenjang reduced of sodium content. Korean J Food Preserv 24:771-777
  13. Kim YS, Yun SH, Jeong DY, Hahn KS, Uhm TB. 2010. Isolation of Bacillus licheniformis producing antimicrobial agents against Bacillus cereus and its properties. Korean J Microbiol 46:270-277
  14. KFDA [Korea Food and Drug Administration]. 2008. Food Code. Korea Food and Drug Administration. Seoul, Korea
  15. KOSIS [Korean Statistical Information Service]. 2016. Agricultural statistics info: An output tendency of crops. Available from http://kosis.kr/statHtml/statHtml.do?orgId=145&tblId=TX_14503_B037&vw_cd=MT_ZTITLE&list_id=145_14503_003_005_001&scrId=&seqNo=&lang_mode=ko&obj_var_id=&itm_id=&conn_path=K1&path=%25EB%25B3%25B4%25EA%25B1% [cited 8 November 2017]
  16. Lee GR, Ko YJ, Kim EJ, Kim IH, Shim KH, Kim YG, Ryu CH. 2013. Quality characteristic of wheat Doenjang according to mixing ratio of meju. Korean J Food Preserv 20:191-198 https://doi.org/10.11002/kjfp.2013.20.2.191
  17. Lee JY, Shim JM, Yao Z, Liu X, Lee KW, Kim HJ, Ham KS. 2016. Antimicrobial activity of Bacillus amyloliquefaciens EMD17 isolated from Cheonggukjang and its potential as a starter for fermented soyfoods. Food Sci Biotechnol 25:525-532 https://doi.org/10.1007/s10068-016-0073-z
  18. Lee KS, Lee JC, Lee JK, Hwang ES, Lee SS, Oh MJ. 2002. Quality of 4-recommended soybean cultivars for meju and doenjang. Korean J Food Preserv 9:205-211
  19. Lee SY, Eom JS, Choi HS. 2014. Quality characteristics of fermented soybean products by Bacillus sp. isolated from traditional soybean paste. J Korean Soc Food Sci Nutr 43:756-762 https://doi.org/10.3746/jkfn.2014.43.5.756
  20. Lee SY, Park NY, Kim JY, Choi HS. 2012. Quality characteristics of rice-doenjang during fermentation by differently shaped meju and adding starter. Korean J Food Nutr 25:505-512 https://doi.org/10.9799/ksfan.2012.25.3.505
  21. MIFAFF [Ministry for Food Agriculture Forestry and Fisheries]. 2016. Korean Tradition Food Quality Standard. Available from https://search.naver.com/search.naver?where=nexearch&sm=top_hty&fbm=1&ie=utf8&query=%EC%A0%84%ED%86%B5%EC%8B%9D%ED%92%88%ED%91%9C%EC%A4%80%EA%B7%9C%EA%B2%A9 [cited 1 September 2015]
  22. Rho JD, Choi SY, Lee SJ. 2008. Quality characteristics of soybean pastes (doenjang) prepared using different types of microorganisms and mixing ratios. Korean J Food Cook Sci 24:243-250
  23. Shukla S, Lee JS, Bajpai VK, Nile SH, Huh YS, Han YK, Kim MH. 2018. Detection of biogenic amines and microbial safety assessment of novel meju fermented with addition of Nelumbo nucifera, Ginkgo biloba, and Allium. Food Chemi Toxicol 119:231-236 https://doi.org/10.1016/j.fct.2018.04.018
  24. Song JY, Ahn CW, Kim JK. 1984. Flavor components produced by microorganism during fermentation of Korean ordinary soybean paste. Microbiol Bioeng Lett 12:147-152
  25. Yoo JY, Kim HG. 1998. Characteristics of traditional mejus of nation-wide collection. J Korean Food Soc Food Sci Nutr 27:259-267
  26. Yoo SK, Kang SM, Noh YS. 2000. Quality properties on soy bean pastes made with microorganism isolated from traditional soy bean pastes. Korean J Food Sci Technol 32:1266-1270
  27. Yun HJ, Lee YJ, Yeo SH, Choi HS, Park HY, Park HD, Baek SY. 2012. The isolation and culture characterization of a lipolytic enzyme producing strain from meju. Korean J Microbiol Biotechnol 40:98-103 https://doi.org/10.4014/kjmb.1205.05010