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Preparation Method of meju by Three Step Fermentation  

Kim, Ig-Jo (Division of Applied Life Science, Gyeongsang National University)
Lee, Jeong-Ok (Division of Applied Life Science, Gyeongsang National University)
Park, Mi-Hwa (Division of Applied Life Science, Gyeongsang National University)
Shon, Dong-Hwa (Korea Food Research Institute)
Ha, Yeong-Lae (Division of Applied Life Science, Gyeongsang National University)
Ryu, Chung-Ho (Division of Applied Life Science, Gyeongsang National University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.3, 2002 , pp. 536-539 More about this Journal
Abstract
This study was investigated for the preparation method of meju by three step fermentation. The steamed soybeans were fermented with nisin-producing Lactococcus lactis subsp. lactis IFO12007 to inhibit the growth of odor-producing Bacilli and promote of normal fermentation of meju. The lactie-fermented soybeans were further fermented with Aspergillus oryzae and Bacillus subtilis. The produced meju by this method showed 54%moisture content and pH 7.0, respectively. The three step fermented meju was soaked in 20% (w/v) brine at $25^{\circ}C$ for 90days. After 30 days, the contents of total free amino acids revealed 4,015 mg% which were higher $3{\sim}5$ times than controls. Among the detected free amino acids, the contents of glutamic acid and leucine showed 925 mg% and 380mg%, respectively. Therefore, the new method of producing meju would be an excellent alternative to improve the quality of soybean fermented food, such as doenjang and kanjang.
Keywords
meju; nisin; three step fermentation;
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Times Cited By KSCI : 1  (Citation Analysis)
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