The Korean Journal of Mycology (한국균학회지)

The Korean Society of Mycology (한국균학회)
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Effect of Urushiol-Free Extracts from Fermented-Rhus verniciflua Stem Bark with Fomitella fraxinea on the Fermentation Characteristics of Doenjang (Soybean Paste)

장수버섯 배양법에 의해 urushiol이 제거된 발효옻 추출물이 된장발효에 미치는 영향

  • Choi, Han-Seok (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Choi, Ji-Ho (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Kang, Ji-Eun (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Kim, Eugene (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Noh, Jong-Min (Fermented Food Science Division, National Academy of Agricultural Science) ;
  • Kim, Myung-Kon (Department of Food Science and Technology, Chonbuk National University)
  • 최한석 (국립농업과학원 발효식품과) ;
  • 정석태 (국립농업과학원 발효식품과) ;
  • 최지호 (국립농업과학원 발효식품과) ;
  • 강지은 (국립농업과학원 발효식품과) ;
  • 김유진 (국립농업과학원 발효식품과) ;
  • 노종민 (국립농업과학원 발효식품과) ;
  • 김명곤 (전북대학교 식품공학과)
  • Received : 2012.10.30
  • Accepted : 2012.11.19
  • Published : 2012.12.31
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Abstract

The effect of fermented Rhus verniciflua stem bark (FRVSB) extract on the microbial count, enzyme activity, concentrations of free amino acids and organic acids, and physiochemical properties of doenjang (soybean paste) was evaluated during brine fermentation. The FRVSB extract increased the total free amino acid concentration by 1.3-3.1-fold on the $42^{nd}$ day of brine fermentation. After the filtration of brine, the following microbial counts were obtained in the doenjang: bacteria, $0.3{\times}10^8-12.0{\times}10^8$ cfu/g; mold, $3.0{\times}10^4-21.0{\times}10^4$ cfu/g; yeast, $1.0{\times}10^4-2.0{\times}10^4$ cfu/g; Escherichia coli, not detected; and Bacillus cereus, $3.0{\times}10^2-25.0{\times}10^2$ cfu/g. The FRVSB extract addition enhanced the protein and starch degrading activity by 13.8-26.0% and 16.1-35.1%, respectively. The extract increased the total free amino acid content by 1.4-3.0-fold. Lactic acid, acetic acid, and pyroglutamic acid were the predominant organic acids in doenjang. Moreover, the proximate composition, pH, moisture, ash, salt, and amino nitrogen content were increased.

된장제조공정에 발효옻 추출물을 첨가하고 염수발효기간 동안의 미생물, 효소활성, 유리아미노산, 유기산 및 일반성분 변화를 조사하였다. 염수발효 42일 경과 후 추출물 첨가군(0.7%, 2.0%, 5.0%, 10.0%, w/v)의 염수 중 총 유리아미노산 함량은 2188.3, 4634.7, 2982.7, 5070.6 mg/100 mL로 대조군 보다 각각 1.3, 2.8, 1.8, 3.1배 높게 나타났다. 염수를 걸러낸 된장의 미생물 분포는 일반세균 $0.3-12.0{\times}10^8$, 곰팡이 $3.0-21.0{\times}10^4$, 효모 $1.0-2.0{\times}10^4$, 대장균 불검출, B. cereus $3.0-25.0{\times}10^2$ cfu/g으로 추출물 첨가에 의해서 일반세균과 곰팡이의 생균수가 1 log cycle 범위 내에서 변하였을 뿐 큰 변화는 관찰되지 않았다. 발효옻 추출물 첨가에 의해서 skim milk 분해활성은 13.8-26.0%, starch 분해활성은 16.1-35.1%, acidic protease의 활성은 1.8-2.5배, 1.9, a-amylase의 효소활성은 6.4-7.0배 증가되었다. 발효옻 추출물이 첨가된 된장의 총 유리아미노산 함량은 각각 855.97, 1899.01, 1675.03, 1733.07 mg%로 추출물 첨가에 의해서 1.4-3.0배 상승하였으며, alanine, arginine, aspartic acid, citrulline, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, phenylalanine, proline, serine, threonine, tyrosine, valine 등이 주요 유리아미노산이었다. 유기산은 lactic, acetic, pyroglutamic acid가 주요 유기산이었다. 일반성분은 pH, 수분, 회분, 염도, 아미노산성 질소 함량이 증가하였다.

Keywords

References

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