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http://dx.doi.org/10.9721/KJFST.2022.54.1.103

Selecting and evaluating microorganism strains to prepare low-salt doenjang for flavoring via the fermentation of rice and soybeans  

Jo, Seung Wha (Microbial Institute for Fermentation Industry)
Yim, Eun Jung (Microbial Institute for Fermentation Industry)
Kang, Hyeon Jin (Microbial Institute for Fermentation Industry)
Park, Seul Ki (Microbial Institute for Fermentation Industry)
Jeong, Do Youn (Microbial Institute for Fermentation Industry)
Publication Information
Korean Journal of Food Science and Technology / v.54, no.1, 2022 , pp. 103-108 More about this Journal
Abstract
This study investigated the strains and fermentation characteristics of used to ferment a mixture of rice and soybeans to manufacture low-salt doenjang for flavoring. The soybean and rice mixture was fermented using three selected strains of Aapergillus oryzae and Bacillus sp. The changes in quality of the fermented products were found to be dependent on the aging period. Therefore, the strain and a suitable aging period were seleted based on the increases in AN, total sugar, and reducing sugar. The fermented products were prepared and mixed, using the selected or commercially available strains (the sample and control, respectively), to create low-salt doenjang. Following this, their characteristics were compared. The sample had a higher content of taste-related ingredients(free amino acid, nucleic acid-related substances) than the control. Using the selected strain to ferment a rice and soybean mixture will thus be expected to enhance the flavor of industrially produced seasoned doenjang.
Keywords
Low-salt doenjang; flavoring; fermented produsts; Aspergillus oryzae; Bacillus amyloliqefaciens; fermentation characteristics;
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Times Cited By KSCI : 2  (Citation Analysis)
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