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http://dx.doi.org/10.3746/jkfn.2003.32.6.818

Isolation, Identification and Growth Characteristics of Main Strain Related to Meju Fermentation  

최경근 (농협식품연구소)
최승필 (강원대학교 바이오산업공학부)
함승시 (강원대학교 바이오산업공학부)
이득식 (동해대학교 외식산업학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.6, 2003 , pp. 818-824 More about this Journal
Abstract
This study was carried out to select Meju of a good quality through general composition analysis, organoleptic evaluation, and to conduct isolation, identification, and growth characteristics of main strain related to fermentation from selected Meju. Moisture and crude protein of Meju were 7.2∼28.8% and 32.7∼42.3%, respectively. The amino nitrogen contents of Kyongbuk and Chonbuk Mejus were 770.8 mg% and 239.9 mg%, respectively. And also, free amino acid and glutamic acid contents of Doenjangs made from Chonbuk and Kyongbuk Mejus were 4,169.6 mg% and 499.4 mg%, respectively. The result of sensory evaluation of Mejus collected from several regions showed Kyongbuk was the most suitable Meju in items of color, flavor, appearance and overall (p<0.05). The typical properties of B. lichenifomis NH20 strain isolated from Kyongbuk Meju showed gram positive, aerobic rod cell and motility. As major component among its cellular fatty acid composition, $C_{15:0}$ anteiso fatty acid, $C_{15:1}$ iso fatty acid, $C_{17:0}$ anteiso fatty acid, and $C_{17:0}$ iso fatty acid were 30.7, 28.9, 13.3 and 11.2%, respectively. It showed the same identification coefficient (0.653) compared to the standard strain. Therefore, it was identified to be B. licheniformis NH20 according to Bergey's Manual of Systematic Bacteriology and its fatty acid profiles. The optimum pH, temperature, salt content, and culture time of B. licheniformis NH20 were 7.0, 32$^{\circ}C$, 2%, and 9 hours, respectively.ctively.
Keywords
Meju; doenjang; Bacillus licheniformis; isolation; identification;
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Times Cited By KSCI : 1  (Citation Analysis)
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