Effect of Meju Shapes and Strains on the Chemical Composition of Soybean Paste

Bacillus속과 Aspergillus oryzae로 만든 메주가 개량식 된장의 성분에 미치는 영향

The mashes of soybean paste were preparea using the conventional meju fermented naturally by wild microoganisms or the new types of meju fermented by pure cultures of Aspergillus oryzae, Bacillus natto and B. subtilis to elucidate changes during the aging period. The results obtained are as follows ; The soybean paste made with conventional meiu and Asp. oryzae meju showed higher content of amino nitrogen than those of B, natto and B. subtilis meju. Soybean paste made with conventional meju contained a little more content of total and reducing sugars than other soybean pastes. ph during aging period was higher than 5.0 for the Asp. oryzae paste while less than 4.5 for B. subtilis paste. Aspartic acid. threonine, serine, glutamic acid, glycine, alanine, cystine, valine, methionne, leucine and histidine for Asp. oryzae paste ; tyrosine, arginine and proline for conventional meju paste; and isoleucine and phenylalanine for B. subtilis paste were found to be peak amount 90 days after the preparation. The content of total free amino acid was high in the order of Asp. oryzae paste, conventional paste, B. natto paste and B. subtilis paste.

Aspergillus oryzae, Bacillus subtilis 및 Bacillus natto를 접종하여 만든 메주와 재래식메주로 된장을 각각 담금한 후 숙성과정중의 성분을 조사한 결과는 다음과 같다. 아미노태 질소함량은 Aspergillus oryzae구와 재래식 메주구가 Bacillus subtilis구와 Bacillus natto구에 비하여 월등히 높았다. 총당, 환원당은 재래식 메주구가 다소 많았고 pH는 Aspergillus oryzae구가 경시적으로 pH 5.0이상을 나타냈으나 Bacillus subtilis구는 4.5미만으로 pH저하가 심하였다. 숙성 90일 된장의 유리아미노산 중 Asp. Thr. Ser. Glu. Gly. Ala. Cys. Val. Met. Leu. Lys. His.은 Aspergillus oryzae구의 된장에서 Tyr. Arg. Pro.은 재래식구의 뒨장에서, Ileu. Phe.의 함량은 Bacillus subtilits구의 된장에서 각각 높게 나타났으며 유리아미노산의 총량은 Aspergillus oryzae구가 타시험구보다 월등히 높았다.