Earticle

초록

영어

In this study we analyzed the dynamic changes in microbiota composition during kochujang fermentation at 30oC.During fermentation, the viable cell counts slowly increased and reached 3.2×107 for aerobic bacteria, 8.3×103 for yeast, and1.4×103 CFU/mL for fungi after 60 days. Bacilli were found to be the most dominant microorganisms throughout thefermentation process. Using the culture dependent method Bacillus subtilis, Bacillus licheniformis, and Bacillusamyloquefaciens were found to be the main species during the early stages of fermentation; however, Bacillus pumilus andBacillus stearothermophilus became the most dominant species during the late stage of fermentation. In contrast, when thepolymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) method was used Bacillus ehimensis wasfound to be the dominant species during the early stage of fermentation and Bacillus megaterium, B. pumilus, B. subtilis, andB. licheniformis were dominant in the ate stages. These results indicate various other Bacillus species rather than just B.subtilis and B. licheniformis might be involved in the fermentation of kochujang.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Sun-Jung Park [ Traditional Food Research Group, Korea Food Research Institute, Seongnam, Gyeonggi 463-746, Korea ]
• Jin-Hee Chang [ Traditional Food Research Group, Korea Food Research Institute, Seongnam, Gyeonggi 463-746, Korea ]
• Seong-Kwan Cha [ Traditional Food Research Group, Korea Food Research Institute, Seongnam, Gyeonggi 463-746, Korea ]
• Gi-Seong Moon [ Division of Food and Biotechnology, Chungju National University, Jeungpyeong, Chungbuk 368-701, Korea ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664