• 한국식품영양과학회지
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• 제20권2호
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• pp.148-155
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• 1991

Lipid oxidation and browning during fermentation of domestic Meju and Doenjang were examined in order to elucidate the antioxidative effects of browning products and phenol compounds from Meju and Doenjang. Peroxide values of lipids from Meju were detectable and slightly increased until 3 weeks of fermentation, but started to be decreased after 3 weeks of fermentation and notdetectable after 6 weeks. Peroxides were not detected in Doenjang during the whole fermentation, but started to be decreased after 3 weeks of period of 22 weeks fermentation. Carbonyl value were increased during the whole period of Meju fermentation, but started to be decreased at the early stage of Doenjang fermentation. Hydrophilic fraction of browning products from Meju was much higher than lipophilic fraction and the former fraction was dramatically increased at the early stage of the fermentation. But the both fractions maintained high values during Doenjang fermentation. Hydrophilic browning products and phenol and phenol compound in Meju showed strong antioxidative against linoleic acid.

• Journal of Microbiology and Biotechnology
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• 제34권4호
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• pp.863-870
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• 2024

Meju, a fermented soybean brick, is a key component in soybean foods like doenjang and ganjang, harboring a variety of microorganisms, including bacteria and fungi. These microorganisms significantly contribute to the nutritional and sensory characteristics of doenjang and ganjang. Amplicon-based next-generation sequencing was applied to investigate how the microbial communities of meju fermented at low and high temperatures differ and how this variation affects the microbial communities of doenjang, a subsequently fermented soybean food. Our metagenomic data showed distinct patterns depending on the fermentation temperature. The microbial abundance in the bacterial community was increased under both temperatures during the fermentation of meju and doenjang. Weissella was the most abundant genus before the fermentation of meju, however, it was replaced by Bacillus at high temperature-fermented meju and lactic acid bacteria such as Weissella and Latilactobacillus at low temperature-fermented meju. Leuconostoc, Logiolactobacillus, and Tetragenococcus gradually took over the dominant role during the fermentation process of doenjang, replacing the previous dominant microorganisms. Mucor was dominant in the fungal community before and after meju fermentation, whereas Debaryomyces was dominant under both temperatures during doenjang fermentation. The dominant fungal genus of doenjang was not affected regardless of the fermentation temperature of meju. Strong correlations were shown for specific bacteria and fungi linked to specific fermentation temperatures. This study helps our understanding of meju fermentation process at different fermentation temperatures and highlights different bacteria and fungi associated with specific fermentation periods which may influence the nutritional and organoleptic properties of the final fermented soybean foods doenjang.

• 한국식품영양과학회지
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• 제27권3호
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• pp.448-454
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• 1998

Meju for doenjang and kochujang was prepared as a model at Sunchang areaand monitored with major changes. Kochujang meju was prepared on September 12 and doenjang meju on November 12, 1995. Kochjang meju was found to be naturally fermented at 80~90% RH, 15~2$0^{\circ}C$ and doenjang meju was at 80~90% RH and 0~5$^{\circ}C$. The shapes of kochujang meju and doenjang meju were doughnut-type and rectangular, respectively. Weight losses during fermentation were 48% and 28%, respectively. The pH drop and acip production of kochujang meju were negligible. However, pH of doenjang meju decreased from 6.29 to 5.88 and acidity increased from 0.08 to 0.23% as lactic acid. Protein in meju was found to be rapidly solubilized during the early stage of fermentation. Soluble protein cotents of kochujang meju after 7 days and 60 days were 8.23%, respectively. The doenjang mejus were 2.15% after 20 days and 5.72% after 60 days. Soluble suger content increased with the fermentation time. The soluble sugar content was higher in kochjang meju. Acidic protease was highly produced during meju fermentation. $\alpha$-Amylase and $\beta$-amylase were detected in the kochujang meju, of which glutinous rice consisted, but negligible in doenjang meju. Lipase was detected in kochujang meju, but was, negligible in doenjang meju. Microbial population increased drastically after 7 days of fermentation in kochujang meju and 20 days of fermentation in doenjang meju.

• 한국미생물·생명공학회지
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• 제24권2호
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• pp.247-253
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• 1996

Changes in microorganisms, enzyme activities and major components of two types of Doenjang prepared with spring Meju and autumn Meju and Kochujang were investigated during 4 months of fermentation. The viable cell counts of aerobic bacteria in Doenjang and Kochujang were increased up to 60 days of fermentation, but viable cell counts of anaerobic bacteria did not show remarkable changes during fermentation. Viable cell count of yeast showed a rapid increase up to 15 days of fermentation in Doenjang and 60 days in Kochujang. It was found that $\alpha$-amylase activity of autumn Meju Doenjang and glucoamylase activity of Kochujang were higher than the other. Acidic and neutral protease showed the highest activity during 15-30 days of fermentation. The pH of Doenjang was increased up to pH 7.0 until 60 days of fermentation, but pH of Kochujang gradually decreased during fermentation. Moisture content of spring Meju Doenjang and Kochujang decreased to 40% during ferme- ntation and reducing sugar content of Kochujang increased up to 15 days of fermentation, but decreased after that.

• 한국식품조리과학회지
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• 제10권1호
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• pp.51-56
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• 1994

본 연구에서는 재래식 된장, AsP. oryzae를 이용한 개량식 된장을 만들어 숙성과정 중 지질의 변화와 카보닐화합물의 함량변화를 측정하였다. 1 재래식 된장의 총지질 함량은 숙성에 따라 점차 증가하였고 지질 중의 중성지방은 감소하였으나 유리지방산은 증가하였다. 2. 지방산 조성을 GC로 분석한 결과 포화지방산이 증가하고 불포화 지방산은 감소하였다. 3. 숙성 후 hexane으로 추출한 카보닐의 함량은 증가하였고 monocarbonyl 중 methyl ketone과 alkanal만이 검출되었고 그 함량은 숙성 후 증가하였다.

• 한국미생물·생명공학회지
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• 제47권2호
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• pp.234-241
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• 2019

In Korea, traditional doenjang is manufactured using the conventional method at home and by small-scale enterprises. Because this age-old process depends on natural inoculation of various microorganisms, it is difficult to reproduce or maintain consistency in the final product quality across batches. Moreover, doenjang occasionally prepared by this method raises safety concerns related to aflatoxin, biogenic amine, and Bacillus cereus contamination. To develop starters that can be conveniently used at home or in small industry settings for the manufacturing of safe and flavor-improved doenjang, autochthonous microbe starters were developed in dried forms as ready-to-use starters. Each starter powder prepared by heat- or freeze-drying methods remained stable even after 24-week storage. These ready- to-use starter powders were successfully applied to lab-scale fermentation for the production of safe and flavor-improved doenjang. We believe that these ready-to-use starter powders will benefit small-scale enterprises in the manufacturing of doenjang of good reproducible quality.

• 한국식품영양과학회지
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• 제38권11호
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• pp.1587-1594
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• 2009

이 연구는 고추씨가 첨가된 된장의 이화학 및 관능적 품질을 조사하였다. 수분함량은 된장 제조 직후 52.03-53.79%에서 발효가 진행됨에 따라 감소하였고, 염도는 13.28-14.05%에서 발효가 진행됨에 따라 큰 변화를 보이지 않았다. pH는 숙성이 진행됨에 따라 서서히 감소하는 경향을 보였고 고추씨 첨가량에 따라 유의적인 차이를 보이지 않은 반면 적성산도는 발효기간이 증가함에 따라 점차 증가하였고, 고추씨 첨가구가 대조구보다 높은 적정 산도를 보였다. 된장의 색도는 발효가 진행됨에 따라 L값과 b값은 약간 감소하고 a값은 약간 증가하는 경향을 보였는데, 전반적으로 고추씨 첨가량이 많을수록 적색도(+)를 나타내는 a와 황색도(+)를 나타내는 b값과 밝기를 나타내는 L값이 약간 높게 나타났다. 또 아미노태 질소 함량은 된장 제조 초기에 497-623 mg%에서 발효가 진행됨에 따라 서서히 증가하여 발효 120일에 대조구는 1,000 mg%이상, 고추씨 첨가구는 756-896 mg%로 증가하였다. 총 균수의 경우 제조 직후부터 발효 120일까지 고추씨 첨가에 관계없이 제조 직후에는 $10^7{\sim}10^8$ CFU/g의 총 균수에서 발효 진행되면서도 $10^7$ CFU/g을 유지한 반면 효모와 곰팡이 수는 $10^5$ CFU/g에서 $10^3{\sim}10^4$ CFU/g으로 감소하였다. 한편 된장의 관능검사 결과 고추씨의 첨가량에 관계없이 발효가 진행됨에 따라 된장의 고유 향미가 증가되었다.

• 한국식품저장유통학회지
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• 제24권2호
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• pp.221-229
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• 2017

된장 담금시 소맥분의 일부를 고구마로 대체하여 고구마가 된장의 이화학적 품질 특성에 미치는 영향을 비교하였다. 된장의 효모수는 발효 4주 이후에 감소하였고, 호기성 세균은 발효 후기에 증가하였다. Amylase 활성은 발효 8주 이후에 증가하였고, 발효 중에 산성 protease는 감소하였으나 중성 protease는 높은 활성을 유지하였다. 색도는 발효중 L 값과 b 값은 저하하였으나 a 값은 증가하였다. 된장의 pH는 발효 10주까지 저하하였고 적정산도는 고구마 혼합구에서 낮았다. 산가는 밤고구마 혼합 된장에서 높았으며, 발효가 진행되면서 된장의 수분활성도와 산화환원전위는 저하되었으나 시험구간의 차이는 없었다. 환원당은 발효 2-6주 이후에 감소하여 고구마 혼합구에서 낮았고, 알코올은 2주 이후에 서서히 감소하였다. 된장의 아미노산성과 암모니아성 질소는 발효 중에 증가되어 각각 10주와 12주에 최고에 달했다. 12주 발효된 된장의 기호도는 맛과 향기, 전체적인 기호도에서 밤고구마 8% 혼합구가 대조구나 호박고구마 혼합구에 비하여 유의적으로 양호하였다(p<0.05).

• 한국식품조리과학회지
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• 제19권6호
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• pp.694-700
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• 2003

Changes in the Qualify Properties of Doenjang Prepared using the Powder or extracts of Paecilomyces japonica were investigated during fermentation at 20$^{\circ}C$. The moisture content was increased during fermentation but was not significantly different in all treatments. The pH of Doenjang with p. japonica was lower than the control group and decreased with the fermentation time. The amino nitrogen content increased gradually for up to 60 days and decreased slightly at 90 days. The L, a and b value decreased in proportion to the fermentation period and those of Doenjang with P. japonica powder were the lowest. From the results of the sensory evaluation, the color of the control group was similar to "yellow" but that of the Doenjang made from powder of P. japonica was close to "dark brown" and those of the Doenjang made from the P. japonica extract were darker than that of the control group. The texture was "glossy and smooth" in all cases and preference about the texture was high. The Doenjang with added P. japonica Powder had a saltier taste and the Doenjang with P. japonica Powder had the least sweet taste. In the flavor and overall Preference, the Doenjang with P. japonica powder was the lowest.

• Applied Biological Chemistry
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• 제39권4호
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• pp.255-259
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• 1996

된장의 발효 숙성 과정중 경시적으로 분리친 180주의 효모를 동정한 결과 Candida rugosa, Candida zelyanoides, Pichia farinosa, Sacccharomyces cerevisiae, Zygosaccharomyces rouxii 등 4속 5종으로 분리 동정되었다. 이들 효모 중 가스 및 알콜 생성능이 높은 효모는 S. cerevisiae와 Z. rouxii였으며, 특히 Z. rouxii는 속성 14일째 26%, 30일째는 76%의 분리빈도를 보여 된장의 발효숙성에 주로 분포되는 효모로 나타났다. 된장 발효숙성중의 효모수는 숙성초기부터 서서히 증가하여 숙성 14일 경과시 초기보다 약 30배 증가하여 최고수준에 이르렀으며, 이후 감소하기 시작하여 숙성 60일째는 숙성초기 효모수 보다 낮게 나타났다. 발효 속성중 에탄올은 숙성 30일째 1.87%가 생성되었고, 이후 60일째 까지 2.19%로 완만히 증가하였다. 가스생성은 숙성 14일의 시료 된장에서 가장 많았으며 보존중 최대 가스 생성량은 9.75ml/g이었으며 30일째의 시료 된장에서는 4.5ml/g로 가스 생성이 감소되었고, 숙성 45일과 60일째의 시료에서 가스생성이 억제된 것은 발효숙성시 생성된 에탄올로부터 기인되는 것으로 생각된다.