• Applied Biological Chemistry
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• v.14 no.2
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• pp.137-148
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• 1971

Studies were carried out to investigate the main fermentation microorganisms and their flora changes during Korean native soy-sauce fermentation. Korean native Maeju loaves collected from 5 Do's were separated into surface and inner parts. Four different soy-sauces-the surface part Maeju fermented soy-sauce, the inner part, the surface and inner part combined Maeju fermented soy-sauce, and the semi-Japanese type soy-sauce were fermented and the changes of fermentation microorganism flora and the various chemical components during the period of their fermentations were studied. Besides, 14 home-made soy-sauces collected from 14 different places all over Korea were examined in comparison with the laboratory soy-sauces and to determine the characteristics of Korean native soy-sauce. The results were as follows: 1. The main microorganisms in Korean native soy-sauce fermentation were determined as; Aerobic bacteria: Bacillus subtilis, Bacillus pumilus Lactic acid bacteria: Pediococcus halophilus, Leuconostoc mesenteroides Yeasts: Torulopsis datila, Saccharomyces rouxii 2. Microflora changes during Korean native soy-sauce fermentation were as follows; Aerobic bacteria increased until the 2nd week of fermentation and then gradually decreased. The lactic acid bacteria increased until the 3rd week, after which decreased. When the lactic acid fermentation lowered the pH value to below the 5.4, yeasts were able to grow and participate the fermentation. As the production of organic acids amounted, to a certain height, the growth of all microorganisms lead to the period of decline or death at about the 2nd month of fermentation. After boiling of soy-sauce most microorganisms except a few of Bacillus sp. disappeared. Occosionally yeasts and lactic acid bacteria survived depending upon the composition of soy-sauce. 3. Changes of general chemical components influencing the microflora were investigated for the period of Korean native soy-sauce fermentation. Tetal acidity, salt concentration and total nitrogen were increasing steadily over the entire period of fermentation. pH values were dropping to a certain degree of about 4.5. Salt concentration and pH value seemed to be the important factors influencing the microflora. 4. The microflora were influenced by chemical components of soy-sauce. Aerobic bacteria were able to survive in all soy-sauce as they made spores. Growth of lactic acid bacteria was inhited at 23-26% of salt concentration and pH 4.8. Soy-sauce yeasts started to grow only at pH below 5.4 and seemed to be inhibited at around 26% of salt concentration under pH 4.5-4.7. 5. The open kettle boiling of soy-sauce, the characteristic process of Korean native soy-sauce manufacturing, was effective to sterilize microorganisms, increase the salt concentration, and coagulate proteins. 6. The average viable cell counts of microorganism found in collected samples of home-made Korean native soy-sauces were; Aerobic bacteria: $53{\times}10^2\;cell/ml$ Lactic acid bacteria: 34 cell/ml Yeasts: 14 cell/ml The average values of chemical compositions of samples of home-made Korean native soy-sauce were; Salt concentration: 28.9% pH value: 4.79 Total acidity(lactic acid): 0.91g/100ml Total nitrogen: 1.09g/100ml

• Applied Biological Chemistry
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• v.24 no.3
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• pp.200-205
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• 1981

Some chemical components, absorbance at 450nm and color of traditional and improved soysauce during fermentation were investigated. The traditional soysauce was made from soybean Meju and the improved soysauces were prepared from Kojis of various mixtures of soybean and wheat. The contents of reducing sugar were higher in the improved soysauces than in the traditional soysauce and it increased with proportion to the mixing amount of wheat. The contents of total nitrogen and amino nitrogen were increased gradually during fermentation and, in the improved soysauce, it increased with the amount of soybean. The changes of the absorbance and the chromaticity were greaser in the traditional soysauce than in the improved soysauce during fermentation. The increase of absorbance and the chromaticity was greater in the improved soysauce than that of the traditional soysauce during heating process. In the improved soysauce, the greater the amounts of wheat in Koji, the greater the increase of color.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.811-817
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• 2002

Korean traditional soy sauce was desalted using electrodialyzer, and their physicochemical properties were analyzed. The salt content of soy sauce significantly decreased from initial 18.9 (w/v) to 0.47% (w/v) and the volume also decreased to 330 mL when 1,000 mL of soy sauce was desalted for 450 min at a current of 2 A. During the desalting process, the numbers of viable cells of total bacteria, yeasts, and molds increased due to the concentration effect of the electrodialysis. Turbidity increased from 3.1 to 8.5, and total nitrogen, total sugar, and reducing sugar contents also increased. The pH, and amino nitrogen and volatile base nitrogen contents slightly decreased, with ammonia content significantly decreasing from 19.4 to $1.3\;{\mu}mol/mL$. Free amino acids content increased twofold after electrodialysis. Gas chromatograms of soy sauce showed that profiles of the flavoring compounds did not change when electrodialyzed for 360 min, but most were removed after 540 min.

• Proceedings of the Membrane Society of Korea Conference
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• 1994.04a
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• pp.24-25
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• 1994

한식간장은 콩을 주원료로 하여 콩속의 성분을 수용성단백질 및 아미노산으로 변화시켜만든 조미료로서, 콩으로 메주를 만든다음 20일 동안 배양해서 만든 종국(Seed)과 혼합후 발효시킴으로써 제조되며 발효공정을 통해 Total Nitrogen이 증가되게 된다. 이러한 한식간장은 탈지대두를 사용하는 양조간장과는 달리 메주를 쑤어서 만들기 때문에 탈지가 되지 않은 제조과정으로 인하여 여과 및 공정중 발생하는 잡물질의 제거가 어렵게 된다. 제조공정중 여과공정을 거치게 되는데 여과포를 사용한 압착공정으로 이루어지며 여과된 간장에는 발효에 사용된 균$\cdot$효모등이 $10^7$개/ml 수준으로 존재하여 저장안정성 및 품질보전을 위해 열처리 과정을 거치게 된다. 이 열처리가 끝난 간장은 방치$\cdot$냉각시켜 첨가제를 혼합한 후 포장된다. 냉각과정중 2차 침전물이 생성되기도 하며 멸균이 확실치 않거나 2차 오염등으로 인한 발효로 인해 $CO_2$ Gas가 발생하기도 하여 품질이 나빠지는 원인이 된다. 이러한 열살균방식은 에너지를 많이 소비하고 열살균시 간장성분으로 인한 Scale 형성등 문제점을 안고 있다. 또한 열살균을 통해 살균은 할 수 있지만 사균, 분해물질, 간장에 함유된 고약한 냄새를 풍기는 잡성분의 제거는 불가능하다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.2
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• pp.21-24
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• 1978

Fermented ordinary Korean soysauce has been one of the most favored seasonings in Korea. The change of free sugars as taste components during the fermentation were analyzed. The results obtained are summarized as follows. 1. Such free sugars as xylose, arabinose, glucose and galactose were detected in Korean ordinary soysauce during the fermentation and galactose was found to be most abundant free sugars. 2. The content of these free sugars in soysauce were increased until 20-40days of fermentation and then decreased rapidly. But slight increase was observed after 80 days of fermentation. 3. It is estimated that galactose plays most important role as sweet taste component in Korean ordinary soysauce.

• Korean Journal of Food Science and Technology
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• v.11 no.1
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• pp.32-41
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• 1979

To clarify the formation of secondary amines in Korean native soysauce, periodical changes during 90 days aging were investigated. The results were as follows; 1. The average content of secondary amines in Korean native meju was 20.86 ppm $(7.25{\sim}50.76{\;}ppm)$ as dimethylamine(DMA), higher than modified meju(artifcial lyinoculated Aspergillus oryzae). Especially, the high amount was detected in severely deteriorated meju. 2. Cooked soybean, wheat, barley and rice contained 1.28, 0.57, 0.34 and 0.35 ppm of secondary amines, respectively. The more amounts were detected in koji, the respective contents in soybean, wheat, barley and rice koji were 2.63, 1.09, 0.64 and 0.54 ppm. 3. The new formation of secondary amines was not recognized in normally fermented Korean native soysauce during 90 days aging. 4. Secondary amines were formed below 18% sodium chloride under dark condition during soysauce aging, but not formed at 14% under sun-light condition. 5. The modified soysauce, prepared with modified meju, did not contain the newly synthesized secondary amines at 14% sodium chloride under sun-light condition during 30 days aging. 6, Drying of meju and boiling of soysauce did not affect the evaporation of secondary amines.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.797-805
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• 2013

The varying characteristics between Korean's commercial and traditional soy sauces may be initiated by raw materials and fermentation techniques such as the koji and mezu process. We have examined properties of polysaccharides isolated from two different soy sauces which were made by the commercial process (CSP-0) and the traditional Korean process (KTSP-0) as well as their macrophage activities. Two polysaccharides have not effected the RAW 264.7 cells viability. The effects of CSP-0 and KTSP-0 on RAW 264.7 cells were demonstrated by the production of nitric oxide (NO), and reactive oxygen species (ROS). The CSP-0 and KTSP-0 significantly augmented NO and ROS productions by RAW 264.7 cells under a dose dependent manner. However, the activity of KTSP-0 was more potent than that of the CSP-0 at $1,000{\mu}g/m{\ell}$. The productions of IL-6 and TNF-${\alpha}$ were determined by real-time PCR and ELISA. mRNA expression levels of IL-6 and TNF-${\alpha}$ by KTSP-0 at $1,000{\mu}g/m{\ell}$ indicated 63 and 71 times higher than negative controls, respectively. Also, the production of IL-6 and TNF-${\alpha}$ by KTSP-0 at $1,000{\mu}g/m{\ell}$ showed 32.1 and 4.5 times higher than those by the CSP-0. To assess phagocytosis activities, the effects of CSP-0 and KTSP-0 on mRNA expression of Fc receptor I and II (FcR I, II) are being determined by RT-PCR products. Only the KTSP-0 showed enhanced expressions of mRNA expression for FcR I in a dose dependent manner, whereas the CSP-0 did not affect either the FcR I or II expressions. The above data lead us to conclude that the macrophage activations of Korean traditional soy sauce polysaccharide are higher than that of the commercial soy sauce polysaccharide.

• Applied Biological Chemistry
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• v.41 no.3
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• pp.201-207
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• 1998

In order to evaluate the effects of addition of soybean boiling waste liquor (SBWL) and sugar and inoculation of the lactic acid bacteria and yeast starter culture in Korean traditional kanjang mash, three types of kanjang were prepared in a clay pot of 100 l volume and compared the characteristics of lactic acid fermentation. The mashing compositions of the types of kanjang were as follows: (1) control treatment mash was prepared with meju : 20% salt solution (1:4) and SBWL, (2) kanjang mash with 3.5% added sugar to the control type mash and (3) kanjang mash with 3.5% added sugar and inoculation of the lactic acid bacteria and yeast starter culture 35 days after mashing to the control type mash. (1), (2) and (3) of kanjang mash were found to be effective in increasing the lactic acid content and improving the organoleptic characteristics of kanjang. But the effect of yeast starter culture was not clear because osmophilic yeasts were inhibited by metabolite(acetic acid) produced by lactic acid bacteria. The lactic acid content of (1), (2) and (3) kanjang was 2.05, 2.38 and 2.91% respectively in 90 day-matured kanjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.9-15
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• 2014

To characterize novel biologically-active ingredients in traditional Korean soy sauces, polysaccharide fractions were isolated from two different soy sauces made either commercially (CSP-0) or through a traditional Korean process (KTSP-0), after which their intestinal immune-modulating activities were examined. CSP-0 and KTSP-0 showed enhanced production of interleukine-6 (IL-6) in culture supernatant of Peyer's patch cells. However, KTSP-0 activity was more potent than that of CSP-0. Only KTSP-0 increased in vitro immunoglobulin A (IgA) production by Peyer's patch cells in a dose-dependent manner. KTSP-0 also showed the higher bone marrow cell proliferation activity through Peyer's patch cells than that of the CSP-0 group. To investigate the in vivo effects on the intestinal immune system, CSP-0 and KTSP-0 were administered orally to four experimental groups of mice (0.0, 0.5, 1.0, and 5.0 mg/mouse/day, 30 days). Oral administration of CSP-0 and KTSP-0 induced IgA production by Peyer's patch cells and increased IgA excretion into mouse stools in a dose-dependent manner. Peyer's patch cells from the mice administered both CSP-0 and KTSP-0 showed significantly higher IL-6 production than that of the untreated or CSP-0 groups. However, oral administration of KTSP-0 was more effective at the same dosage. KTSP-0 administration augmented IL-6 content in mouse sera, whereas CSP-0 did not show any effect on IL-6 induction. The above data lead us to conclude that the intestinal immune-stimulating activities of polysaccharides from Korean traditional soy sauce are much better than those of commercial ones.

• Korean Journal of Food Science and Technology
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• v.8 no.2
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• pp.63-69
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• 1976

The changes in lysine availability during soybean fermentation were determined by the chemical analysis method as well as the biological methods with rat. The FDNB-reactive lysine determined by the difference (TLMI) method indicated that cooking and Meju fermentation reduced the lysine availability of soybean, but the subsequent ripening restored the availability to the same level of the raw soybean. On the other hand, the Biological Value, NPU, NER and the Relative lysine availability of the rat experiments showed a general decrease in the lysine availability of soybean during the ripening process as well as Meju fermentation.