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http://dx.doi.org/10.4489/KJM.2012.40.4.244

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

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)
Publication Information
The Korean Journal of Mycology / v.40, no.4, 2012 , pp. 244-253 More about this Journal
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.
Keywords
Doenjang; Fomitella fraxinea; FRVSB; Rhus verniciflua; Soybean paste;
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Times Cited By KSCI : 16  (Citation Analysis)
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