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http://dx.doi.org/10.4014/mbl.1512.12009

Properties of Meju Fermented with Multiple Starters  

Cho, Min Jeong (Division of Applied Life Science (BK21 Plus), Graduate School)
Shim, Jae Min (Division of Applied Life Science (BK21 Plus), Graduate School)
Lee, Jae Yong (Division of Applied Life Science (BK21 Plus), Graduate School)
Lee, Kang Wook (Division of Applied Life Science (BK21 Plus), Graduate School)
Yao, Zhuang (Division of Applied Life Science (BK21 Plus), Graduate School)
Liu, Xiaoming (Division of Applied Life Science (BK21 Plus), Graduate School)
Kim, Jeong Hwan (Division of Applied Life Science (BK21 Plus), Graduate School)
Publication Information
Microbiology and Biotechnology Letters / v.44, no.2, 2016 , pp. 109-116 More about this Journal
Abstract
A test meju (meju 1) was prepared by inoculating two strains of Bacillus amyloliquefaciens (EMD17, MJ1-4), Pichia farinosa SY80, and Rhizopus oryzae into cooked soybeans. A control (meju 2) was prepared by inoculating Bacillus subtilis KACC16450 and Aspergillus oryzae. Another control (meju 3) was prepared using rice straw as the source of microorganisms. Three different mejus were fermented for 56 days outdoors. Meju 1 and meju 2 showed higher pH values than meju 3, whereas meju 3 showed higher titratable acidity than meju 1 and meju 2. Meju 1 showed the highest fibrinolytic activity. Bacillus cereus was not detected in any mejus, but various microorganisms were detected in meju 2 and 3. Histamine was detected in meju 2 and tyramine in meju 3 at lower concentration, which were not detected in meju 1. It was concluded that microbially safe, fermented soybean products could be produced from meju fermented with starters such as B. amyloliquefaciens EMD17 and B. amyloliquefaciens MJ1-4.
Keywords
Meju; multiple starters; microbial safety; Bacillus cereus;
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Times Cited By KSCI : 8  (Citation Analysis)
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