• 한국식품영양과학회지
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• 제27권4호
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• pp.664-667
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• 1998

In order to establish scientific foundations for the production of meju, optimum soaking conditions of raw soybean were investigated. 100% hydration of raw soybean by soaking conditions were observed in 17 hrs at 5$^{\circ}C$, 15 hrs at 1$0^{\circ}C$, 11 hrs at 15$^{\circ}C$, 9 hrs at 2$0^{\circ}C$, 7 hrs $25^{\circ}C$, 5 hrs 3$0^{\circ}C$, 4 hrs at 4$0^{\circ}C$ and 3 hrs at 5$0^{\circ}C$. Exudation amounts of total free amino acids and free sugars were the least when soybean was soaked for 2$0^{\circ}C$ for 9 hours.

• 한국식품영양과학회지
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• 제27권2호
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• pp.259-267
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• 1998

Typical characteristics of Mejus must be understood to get the basic data for setting up mass production system of traditional fermented soybean products. One hundred and twenty one Mejus were collected from various places and analyed. Most of shapes were rectangular and some were spherical, conical, cylindrical and doughnut types. The weight of Mejus was 0.4~4.2kg. Chemical analysis showed: moisture content, 9.73~58.22% ; pH, 4.95~8.15; acidity, 0.6~3.8% ; soluble protein content, 4.45~12.31%; soluble sugar content, 0.82~10.95%. Enzyme assay showed: $\alpha$-amylase activity, 5.0~874.2 units/g; $\beta$-amylase activity, 0.02~27.74units/g; acidic protease activity, 31.3~225.1unts/g; lipase activity 1.0~53.0units/g. Total viable cells were 3.72$\times$107~1.35$\times$1010cfu/g, and yeast and mold count 6.46$\times$104~8.91$\times$106cfu/g. respectively. $\alpha$-Amylase activity of a traditional Meju from Incheon showed the highest activity of 732.8 units/g(interior section) and 823.2units/g (exterior section). $\beta$-Amylase activity was the highest{3.57 units/g (interior sectin) and 4.25units/g (exterior section)} in Meju from Chunbuk. Acidic protease activity was the highest in sample from Seoul, whereas traditional Meju from Kyongnam showed the highest activity of 21.5units/g(interior section) and 37.5units/g(exterior sectin).

• 한국식품과학회지
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• 제30권4호
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• pp.924-933
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• 1998

Kochujang, fermented hot pepper-soybean paste, was prepared by two common varieties of red pepper and natural fermented (NF) or pure cultured (PC) meju (soybean mass that is soaked, steamed, mashed and fermented by natural microflora or pure strain) and monitored their taste related component, enzyme activity and microflora during fermentation at $25^{\circ}C$ for 120 days for confirming possibility of kochujang fermentation control. The reducing sugars, amino type nitrogen (reference quality factor) and amino acid content in PC kochujang were 11.4%, 0.58% and 1,372.9 mg% respectively, 7.1%, 0.42% and 1,038.7 mg% in NF kochujang. It is concerned higher ${\alpha}-{\;}and{\;}{\beta}-{\;}amylase$ and, acid and neutral protease in PC kochujang during fermentation. The meju fermented by selected pure strain (A. oryzae CBU) can be applied to produced better quality of kochujang instead of natural meju.

• 미생물학회지
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• 제53권4호
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• pp.344-346
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• 2017

발효 식품에서 널리 발견되는 Lactobacillus plantarum은 환경에 적응하기 위한 다양한 표현형 및 유전적 특성을 가지고 있다. 우리는 사과 주스의 malolactic 발효를 위해 선발한 L. plantarum JBE245 (= KCCM43243) 유전체의 전체 염기서열과 주석을 보고한다. 유전체는 2907개의 암호화 된 영역, 45개의 위유전자, 91개의 RNA 유전자를 포함한 단일 원형 염색체로 구성되었으며 그 크기는 3,262,611 bp였다. 이 유전체는 4개의 malate dehydrogenase 및 3개의 malate permease 유전자들과 함께 다양한 종류의 plantaricins 합성 유전자들을 포함하고 있었다. 이러한 유전적 특성은 발효 동안 사과 주스의 부패 방지와 사과산(malate)의 젖산(lactate)으로의 효율적 전환이 요구되는 균주의 선발 기준과 잘 부합되었다.

• 미생물학회지
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• 제55권3호
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• pp.293-295
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• 2019

메주로부터 분리한 Enterococcus faecalis DM01 균주는 8종의 항생제(ampicillin, chloramphenicol, ciprofloxacin, erythromycin, gentamicin, penicillin G, tetracycline, vancomycin) 저항성, 바이오필름 및 용혈현상을 나타내지 않았다. GC 함량 37.68%, 2,785,968 bp 크기의 단일 chromosome을 보유하고 있는 DM01 균주의 유전체 정보는 콩발효식품 제조용 종균 적용에 요구되는 항생물질 저항성, 바이오필름 및 용혈현상 관련의 안전성을 뒷받침하는 것으로 확인되었다.

• 한국식품영양과학회지
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• 제13권3호
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• pp.275-284
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• 1984

우리나라 고유(固有)의 발효식품(醱酵食品)인 청국장(淸國醬)은 발효중(醱酵中) 납두균(納豆菌)이 생산(生産)하는 발효작용(醱酵作用)으로 대두중(大豆中)의 단백질(蛋白質)이 peptide와 아미노산(酸)으로 분해(分解)되어 독특(獨特)한 향미(香味)를 생성(生成)하고 동시(同時)에 소화율(消化率)을 높이며 또 제조기간(製造期間)이 짧다는 장점도 가지고 있다. 그러나 청국장(淸國醬)메주 발효중(醱酵中) 질소화합물(窒素化合物), 핵산관련물질(核酸關聯物質) 및 지방산(脂肪酸)등의 변화(變化)를 종합적(綜合的)으로 실험(實驗)한 보고(報告)는 이외로 적다. 그래서 일본산(日本産) Natto로 부터 분리(分離)한 Bacillus natto 균(菌)으로 부터 청국장(淸國醬)메주를 발효(醱酵)시키면서 경시적(經時的)으로 채취(採取)한 시료(試料)에 대(對)하여 질소화합물(窒素化合物), 유리(遊離)아미노산(酸), 구성(構成)아미노산(酸), 핵산관련물질(核酸關聯物質) 및 지방산(脂肪酸) 등의 변화(變化)를 실험(實驗)하여 다음과 같은 결과(結果)를 얻었다. 1. 청국장(淸國醬)메주 발효중(醱酵中) 불용성질소(不溶性窒素)는 발효중(醱酵中) 감소(減少)하였고, PAA 질소(窒素)는 완만한 증가(增加)를 보였다. 그리고 수용성질소(水溶性窒素)는 발효(醱酵) 36시간(時間)까지 일정(一定)한 수준을 유지한다가 그 후(後) 서서(徐徐)히 감소(減少)하는 경향(傾向)이었다. 엑스분질소(分窒素) 및 유리(遊離)아미노산질소(酸窒素)는 발효(醱酵) 48시간(時間)까지 급격(急激)히 증가(增加)하다가 그 이후(以後) 감소(減少)하였으나 암모니아질소(窒素)는 발효중(醱酵中) 계속해서 증가(增加)하였다. 2. 핵산관련물질(核酸關聯物質)은 원료대두(原料大豆)에는 ADP, ATP, AMP 및 inosine의 순(順)으로 그 함량(含量)이 많았고, 발효(醱酵) 48시간후(時間後)에는 inosine 및 hypoxanthine이 증가(增加)하는 반면(反面)에 ADP, ATP 및 AMP는 감소(減少)하였다. 3. 원료대두중(原料大豆中)의 유리(遊離)아미노산(酸)은 17종(種)이 검출(檢出) 동정(同定)되었으며, 함량(含量)이 많은 것은 cystine, arginine, aspartic acid 및 phenylalanine의 순(順)이었고, 총유리(總遊離)아미노산(酸)에 대(對)하여 3% 이하(以下)로 비교적(比較的) 함량(含量)이 적은 것은 methionine, lysine, alanine, glycine, leucine 및 tyrosine였고, threonine 및 proline은 흔적량이었다. 발효중(醱酵中) 계속해서 증가(增加)하는 유리(遊離)아미노산(酸)은 alanine, valine, isoleucine, leucine 및 phenylalanine, 발효(醱酵) 48시간(時間)까지 증가(增加)하다가 그 후(後) 감소(減少)하는 것은 lysine, histidine, arginine, glutamic acid, glycine, methionine 및 tyrosine였고, 그 외(外) 유리(遊離)아미노산(酸)은 증감(增減)이 불규칙(不規則)하였다. 4. 원료대두중(原料大豆中) 특(特)히 함량(含量)이 높은 구성(構成)아미노산(酸)은 glutamic acid, serine 및 proline으로서 이들 3종(種)이 총구성(總構成)아미노산(酸)의 42.7%였고, 함량(含量)이 적은 것은 methionine, cystine, histidine, tyrosine 및 isoleucine였다. 발효(醱酵) 12시간(時間)까지 증가(增加)하다가 그 후(後) 감소(減少)하는 구성(構成)아미노산(酸)은 lysine, histidine, glutamic acid, valine, isoleucine 및 phenylalanine, 발효중(醱酵中) 계속해서 감소(減少)하는 아미노산(酸)은 aspartic acid, proline, glycine, alanine, cystine, leucine 및 tyrosine, 발효(醱酵) 48시간(時間)까지 증가(增加)하다가 그 후(後) 감소(減少)하는 것은 arginine 및 methionine, 증감(增減)이 불규칙(不規則)한 것은 threonine 및 serine였다. 5. 원료대두(原料大豆)의 지방산(脂肪酸)은 8종(種)이였고, $C_{18:2}$ 산(酸)이 52.6%로 가장 많았다. 발효중(醱酵中) $C_{14:0}$ 산(酸) 및 $C_{16:2}$ 산(酸)은 양적(量的) 변화(變化)가 없었고, $C_{20:1}$ 산(酸)은 발효(醱酵) 24시간(時間)까지 증가(增加)하다가 그 후(後) 감소(減少)하였고, 그외(外) $C_{18:0}$ 산(酸), $C_{18:1}$ 산(酸), $C_{18:3}$ 산(酸)은 발효중(醱酵中) 불규칙(不規則)한 변화(變化)를 보였다.

• 동아시아식생활학회지
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• 제21권6호
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• pp.844-852
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• 2011

The purpose of this study was to determine the optimum chemical composition, color value, salinity, pH, total acidity, and texture for the production of short-term Green Gochujang using Cheongyang pepper powder and Meju powder. The results were as follows. The moisture content for Green Gochujang made from Cheongyang pepper powder was 33.50% for CON, and 27.21% for GG1. Crude fat and crude protein contents increased as the amount of added Meju powder increased (p<0.001). GG1 and CON contained 9.47% and 9.05% crude ash contents. Water activity was between 0.89 to 0.90. A higher amount of added Meju powder resulted in an increased color L value (p<0.001). CON showed the highest a value and b value compared to GG4, which had the lowest a and b values. Salinity was between 5.10% to 5.83%, which was lower compared to a former study. CON had a pH of 5.25, and GG4 had a pH of 6.06. Regarding total acidity, CON had a total acidity of 0.85, and GG4 had a total acidity of 0.44. Hardness value was highest in GG1 (1535.63), and lowest in CON (422.07) (p<0.001). GG1 showed the highest value in the adhesiveness property test, whereas CON showed the lowest value. GG1, which contained the highest amount of Cheongyang pepper powder showed the highest gumminess value (698.47). In an acceptance test, CON and GG3 showed the best appearance and scent value. GG3 received the highest interest in taste, texture, and overall quality. Through these results, GG3 made with 150 g of Chengyang Green pepper powder, 200 g of Meju powder, 600 g of starch syrup, 500 g of water, and 75 g of salt showed fine overall sensory interest, and therefore can be used for the production of fine Green Gochujang and Gochujang sauce.

• 한국식품영양과학회지
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• 제23권4호
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• pp.604-613
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• 1994

Hydrophilic brown pigments(HBPs) produced during fermentation and aging the domestic Meju and Doenjang were separated by dialysis and chromatography , and their antioxidant activity were measured . The chemical properties of HBP were determined by UV and IR spectrophotometry. HBPs contents were found to be 93.1 mg/g and 183.2mg/g in Meju fermentated for 30 days and 80 days , respectively. The ratio of dialysate to diffusate of the HBPs were appeared to be 70 : 30 and 87 :13 in the Meju fermented for 30 days and 80 days, respectively. and the rtio in the Doenjang aged for 60 days was 91 :9 , indicating that dialysate slowly days, respectively, and the ratio in the Doenjang aged for 60 days was 91 : 9, incidatin that dialysate slowly increased by the fermentation . Both portion exhibited strong antioxidant activity, but more stronger antioxidant activity was found in the dialysate. DEAE-celluose column chromatography showed that dialysate contained more materials eluted by 0.01-0.03M HCI solution than 0.01M acetate buffer, but diffusate showed opposite results. The degree of browning reaction and antioxdiant activity found in the fraction eluted by HCI solution was stronger than that of the fraction eluted by acetate buffer. The fraction eluted from DEAE-cellulose column chormatogrphy was further fractionaged by TLC and found that strong antioxidant activity was present in the fractions which did not possess fluorescenece and showed a negative ninhydrin reaction. TLC fractions of HCI eluant in Meju exhibited a strong absorbance at 260-280nm, but most of other fractions did not show any absorbance at UV region. TLC fractions from dialysate and diffusate showed fairly identical IR spectrum with absorbance at 3400cm-1, 2800cm-3000cm -1, 1600cm, -1 1400cm-1 and 1100 cm-1 , however, in addition to these absorbances, the spectrum from HCI eluant of Meju exhibited a strong absorbance at 1750cm , indicating the carbonic acid or carbonate ester.

• 한국식품위생안전성학회지
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• 제20권4호
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• pp.211-216
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• 2005

E. faecium MJ-14 균주의 배양 상등액에 $50\%$ 황산암모늄을 처리한 결과, 박테리오신 활성은 3,840 BU/mL으로 배양 상등액에 비해 6배 증가되었고 회수율은 약 $60\%$에 이르렀다. 이온교환크로마토그래피에 의해 용출된 획분 중 $48\∼76$번에서 항균 활성이 나타났으며, 용출물의 비활성은 35.7배 증가하였고, 회수율은 약 $41\%$였다. 그리고 겔 크로마토그래피에 의해 비활성 127,293 BU/mg인 박테리오신 단백질을 정제하였으며, 이 때 정제도는 114배, 수율은 $36\%$였다. 정제된 박테리오신 단백질을 SDS-FACE한 결과. 항균 활성을 나타내는 4.3 kDa과 5.8 kDa의 분자량을 확인하였다.

• 한국식품조리과학회지
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• 제9권4호
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• pp.278-283
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• 1993

This study was attempted to investigate the effects of enzymatic modification of milk protein with protease on functional properties. The selected functional properties were solubility, emulsifying activity (EA), emulsion stability(ES), foam expansion(FE), and foam stability(FS). These properties were measu-red from pH 3.0 to pH 8.0. The proteases used in this study were iaolated from Meju(fermemted soybean) and had specific activity of 250 units/㎎ protein at pH 7.0, 1600 units of pretense was used for 1gr. of skim milk protein. Skim milk showed 30.5％ degree of hydrolysis for 1 hr. and 36.4% degree of hydrolysis for 3.5 hrs. of protease treatment at pH 7.0. Solubility of native skim milk, control, 1 hr. and 3.5 hrs. groups were 3.37, 3.64, 10.21, 14.34％o at pH 4.0 respcetively. The emulsifying activity of native skim milk, control, 1 hr. and 3.5 hrs. groups were 38.8,42.0,43.0,46.7ft at pH 4.0, respectively. Enzymatic modification resulted in the increase of solubility and emulsifying activity at pH 4.0. However at pH 5.0 emulsifying activity of 1 hr. and 3.5 hr. group were lower than native skim milk and control groups. 1 hr. protease treatment was found to be most effective way of increasing foam expansion at pH 4.0 to 6.0. It was supported that, protease treated skim milk can be used to improve solubility, emulsifying activity, foam expansion at acid pH. meju protease. skim milk, solubility, emulsion, foam.