Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Development of Ready-to-use Starters for the Production of doenjang

된장 제조를 위한 바로 사용 종균의 개발

  • Lee, Eun Jin (Department of Bio and Fermentation Convergence Technology, BK21 Plus Project, Kookmin University) ;
  • Hurh, Byung-Serk (Sempio Fermentation Research Center, Sempio Foods Company) ;
  • Lee, Inhyung (Department of Bio and Fermentation Convergence Technology, BK21 Plus Project, Kookmin University)
  • 이은진 (국민대학교바이오발효융합학과, BK21 Plus Project) ;
  • 허병석 ((주)샘표식품, 우리발효중심연구소) ;
  • 이인형 (국민대학교바이오발효융합학과, BK21 Plus Project)
  • Received : 2019.03.05
  • Accepted : 2019.03.19
  • Published : 2019.06.28
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Abstract

In Korea, traditional doenjang is manufactured using the conventional method at home and by small-scale enterprises. Because this age-old process depends on natural inoculation of various microorganisms, it is difficult to reproduce or maintain consistency in the final product quality across batches. Moreover, doenjang occasionally prepared by this method raises safety concerns related to aflatoxin, biogenic amine, and Bacillus cereus contamination. To develop starters that can be conveniently used at home or in small industry settings for the manufacturing of safe and flavor-improved doenjang, autochthonous microbe starters were developed in dried forms as ready-to-use starters. Each starter powder prepared by heat- or freeze-drying methods remained stable even after 24-week storage. These ready- to-use starter powders were successfully applied to lab-scale fermentation for the production of safe and flavor-improved doenjang. We believe that these ready-to-use starter powders will benefit small-scale enterprises in the manufacturing of doenjang of good reproducible quality.

Keywords

References

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