한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제12권4호
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- Pages.339-343
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- 1999
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
순창고추장의 팽창 원인 효모의 분리 및 특성
Isolation and Characterization of a Volume-Expanding Yeast from Sunchang Gochujang
초록
A strain of gas-producing and volume-expanding yeast was isolated from Gochujang made in Sunchang by the traditional ways and was identified to be a Saccharomyces sp. This yeast was detected only in malt among the several ingrediants of Gochujang which means that the volume-expanding yeast comes into Gochujang at the time of making products through malt one of the major ingredients. However boiling of the malt-saccharified rice could not prevent the occurrence of the volume-expanding yeast in Gochuj-ang. This yeast was contained in the range of 5.67∼7.75 log10CFU/g in products made and aged between 1 monty and 3 year in Sunchang area.