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http://dx.doi.org/10.5657/kfas.2003.36.4.327

Shortening of Fermentation Period of Changran-Jeotgal Using Microorganism  

YOON Ji-Hye (Department of Oral-Biochemistry and Molecular Biology, Pusan National University)
KANG Ji-Hee (Department of Microbiology, Pukyong National University)
PARK Mi-Ju (Department of Microbiology, Pukyong National University)
KIM Young-Ju (Department of Microbiology, Pukyong National University)
LEE Myung-Suk (Department of Microbiology, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.36, no.4, 2003 , pp. 327-332 More about this Journal
Abstract
We Isolated strains of Micrococcus sp., Pseudomonas sp., Leuconostoc sp. which have protease activity in the Changran-Jeotgal. These microbes were added in the Changran-Jeotgal for the starters during fermentation to short fermentation period to check PH, VBN, $NH_2-N,$ free amino acids, and sensory evaluation. Microbiological changes were also examined for microorganism-added Changran-Jeotgal and the control. Viable cell counts in the microorganism-added Changran-Jeotgal increased from $7.1\times10^5\;CFU/g\;to\;7.5\times10^8\;CFU/g$ on 15th day, The cell counts in the control increased from $4.1\times10^5\;CFU/g\;to\;8.1\times10^8\;CFU/g$ on 30th day. VBN also increased in both. Increasing rates of $NH_2-N$ and free amino acids in the microorganism-added Changran-Jeotgal were faster than those in the control. Sensory evaluation showed that the microorganism-added Changran-Jeotgal was most favorable on 20th day. These results showed that fermentation period was shortened about 10 days in comparison with the control.
Keywords
Changran-Jeotgal; Micrococcus sp.; Pseudomonas sp.; Leuconostoc sp.; Fermenta;
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