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http://dx.doi.org/10.11002/kjfp.2011.18.1.018

Effect of Rice Fermented using Poria cocos (a Wood-decay Fungus) Mycelium on Fermentation of Doenjang (Soybean Paste)  

Kwon, O-Jun (Gyeongbuk Regional Innovation Agency)
Kim, Mi-Ae (Gyeongbuk Regional Innovation Agency)
Kim, Tae-Wan (Department of Food Science and Biotechnology, Andong National University)
Kim, Dae-Gon (Faculty of Hotel Cuisine, Daegu Polytechnic College)
Son, Dong-Hwa (Faculty of Hotel Cuisine, Daegu Polytechnic College)
Lee, Seon-Ho (Institute of Marine Biotechnology, Andong National University)
Publication Information
Food Science and Preservation / v.18, no.1, 2011 , pp. 18-25 More about this Journal
Abstract
We investigated changes in doenjang quality upon addition of rice fermented with Poria cocos mycelium. Sensory evaluation showed that rice addition to 15% (w/w) was optimal. The content of free amino acids was 1,899.17 mg% in doenjang fermented for 90 days with P. cocos mycelium. The rice contained seven essential amino acids: leucine, valine, phenylalanine, isoleucine, lysine, threonine, and methionine. The levels of essential amino acids increased after fermentation with P. cocos mycelium. Vitamin A (7.47 RE/100 g), Vitamin D (0.45 mg/100 g), and Vitamin E (5.73 mg/100 g) were detected in the experimental preparation but not in the control. In terms of electron-donating ability, the highest scores were 73.8% (in a water extract) and 76% (in an ethanolic extract) of doenjang fermented with P. cocos mycelium. Nitrite-scavenging ability was higher in the ethanolic extract than in the water extract of rice fermented with P. cocos mycelium.
Keywords
Poria cocos; mycelium; doenjang;
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Times Cited By KSCI : 6  (Citation Analysis)
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