Applied Biological Chemistry
- Volume 29 Issue 4
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- Pages.422-428
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- 1986
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
The Characteristics of Bacteria Isolated from Ordinary Korean Soy Sauce and Soybean Paste
한국(韓國) 재래식(在來式) 간장 및 된장에서 분리(分離)한 세균(細菌)의 특성(特性)
- Kwon, Oh-Jin (Department of Food Science and Technology, College of Agriculture and Animal Science, Yeungnam University) ;
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Kim, Jong-Kyu
(Department of Applied Microbiology, College of Agriculture and Animal Science, Yeungnam University) ;
- Chung, Yung-Gun (Department of Food Science and Technology, College of Agriculture and Animal Science, Yeungnam University)
- Published : 1986.12.10
Abstract
The bacteria were isolated from ordinary Korean soy sauce and soybean Paste. After isolation, we investigated the bacteria which produces the characteristic flavor of ordinary Korean soy sauce and soybean paste, nothing the aroma, presence of amino acids, and free sugars. The results were obtained as follows. The bacteria isolated from ordinary Korean soy sauce and soybean paste were various Bacillus species. The isolated bacteria produced characteristic orders: 'Meju' order, the characteristic saline odor of ordinary Korean soy sauce or ordinary Korean soybean paste order, and enzymes: protease and amylase. The good characteristic saline odor of ordinary Korean soy sauce was produced by Bacillus licheniformis
간장과 된장 중에 서식하는 세균이 한국 재래식 간장과 된장의 독특한 향기와 주 맛성분인 아미노산과 유리당을 생성할 수 있는지를 알기 위해 연구하였다. 한국 재래식 간장과 된장 중에서 분리된 세군은 모두 Bacillus species이였다. 분리균은 각각 메주향, 한국 재래식 간장의 독특한 향인 짠 간장향 및 된장향을 생성하고, protease와 amylase 를 생성하므로 한국 재래식 간장 및 된장의 맛과 향기 생성에 크게 기여하리라 사료된다. 특히, B. licheniformis인
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