한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권1호
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- Pages.196-205
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- 1999
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- 0367-6293(pISSN)
우수 균주접종과 감마선 조사에 따른 전통고추장의 품질 비교
Effect of Different koji and Irradiation on the Quality of Traditional Kochujang
- Kim, Moon-Sook (Department of Food Science and Technology, Chonbuk National University) ;
- Kim, In-Won (Department of Food Science and Technology, Chonbuk National University) ;
- Oh, Jin-A (Department of Food Science and Technology, Chonbuk National University) ;
- Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University)
- 발행 : 1999.02.28
초록
Amylase 및 protease 분비능력이 우수한 균주 순창 1과 박2을 분리하여 액체 혹은 고체 고지로 활성화시켜 고추장을 담근후
Kochujang prepared by liquid and solid koji using isolated bacteria(Sunchang 1 and Park 2) showing excellent enzyme activities were gamma irradiated at