• Title/Summary/Keyword: Koji

Search Result 610, Processing Time 0.035 seconds

Changes in the Microflora and Enzyme Activities of Kochujang Prepared with Different Koji during Fermentation (고오지 종류에 따른 식혜 고추장의 숙성중 미생물 및 효소 역가의 변화)

  • Shin, Dong-Hwa;Ahn, Eun-Young;Kim, Yong-Suk;Oh, Ji-Young
    • Korean Journal of Food Science and Technology
    • /
    • v.33 no.1
    • /
    • pp.94-99
    • /
    • 2001

  • Kochujangs(fermented hot pepper-soybean paste) were prepared either using traditional meju (koji for kochujang) or controlled meju fermented by pure isolates (P-1, P-2), which were screened from traditional meju collected at Sunchang area. The isolates were characterized for their superiority on amylase and protease activities, and overall flavor of the culture on cooked soybean. Bacterial cell counts were not different in all treatments of kochujang during fermentation. The mold counts of each treatment dropped to undetectable level after 40 and 60 days of fermentation, respectively. Heat treatment($60^{\circ}C$, 15 min) before fermentation stopped gas formation and had no effect on bacterial cell count, but the growth of yeast was depressed. Total accumulative volume of gas produced during kochujang fermentation was depended on load of yeast in kochujang and the kochujang using P-2 koji produced least amount of gas among all treatments. The amylase and protease activities of kochujang were not significantly different among traditional and controlled kochujangs.

  • PDF

Phylogenetic study of the section Adonanthe of genus Adonis L. (Ranunculaceae) based on ITS sequences (ITS 염기서열에 의한 복수초속 복수초절(미나리아재비과)의 계통분류학적 연구)

  • Son, Dong Chan;Park, Beom Kyun;Ko, Sung Chul
    • Korean Journal of Plant Taxonomy
    • /
    • v.46 no.1
    • /
    • pp.1-12
    • /
    • 2016

  • DNA sequences of nrITS regions obtained from 49 accessions representing 12 species and one variety within the section Adonanthe of the genus Adonis were analyzed to test the previous intra-sectional classification system and to determine their phylogenetic relationships. The results showed that the seven accessions of A. amurensis Regel et Radde included in the present study did not form a monophyletic group, as some of the accessions showed a close relationship with the Japanese endemic species A. ramosa Franch., which implies that the current species delimitation and identification of A. amurensis is problematic. Adonis pseudoamurensis W. T. Wang, which is frequently misidentified as A. ramosa in Korea, formed a segregated group, which suggests that they should not be considered as conspecific taxa. Accessions from A. shikokuensis Nishikawa et Koji Ito, A. multiflora Nishikawa et Koji Ito, and A. pseudoamurensis formed a clade, but monophyly of each species was not evident. The nrITS data did not support the classification system proposed by Wang, who classified sect. Adonanthe into four series, as most of these were found to be either polyphyletic or paraphyletic.

  • https://doi.org/10.11110/kjpt.2016.46.1.1 인용 PDF KSCI

Characteristics of bitter peptides from Doenjang (된장의 쓴맛 펩타이드 특성)

  • 홍혜정;이혜수
    • Korean journal of food and cookery science
    • /
    • v.10 no.1
    • /
    • pp.45-50
    • /
    • 1994

  • Conventional Doenjang, three kinds of Improved Doenjang(A; koji: soybean: salt=53: 100: 33, B; koji: soybean: salt=100: 100: 40, C; koji: soybean: salt= 200: 100: 40) prepared with different ratio of koji and salt were made to study the changes in the general contents, characteristics bitter peptides, correlations between bitterness and overall eating quality. 1. Total nitrogen contents increased a little, and amino nitrogen contents in all samples increase markedly. Especially, Amino nitrogen contents of conventrional Doenjang increased more than others. Reducing sugars of doenjang prepared with Asp. oryzae were higher than conventional Doenjang and increased throughout the aging period and Doenjang prepared with Asp. oryzae were more acidic. 2. To characterize bitter peptides in fermented Doenjang, peptides were extracted with 2: 1(v/v) chloroform-methanol and separated by Gel chromato-graphy with Sephadex and TLC. After Gel chromatography and TLC, each fraction examined presence of bitterness and evaluated intensity of bitterness. Amino acid composition of the fractions showing bitter tastes were as follows. Conv. peak 1-1 Trp-(Asp, Arg, Thr, Ser, Glu, Pro)-Phe Imp. A peak 1 Trp-(Glu, Val, Arg, lie)-Phe Imp. B peak 1 Trp-(lie, Pro, Asp, Lys, Val, Glu)-Trp. Imp. C peak 1-2 Trp-(Try, Thr, Glu, Pro, Gly)-Phe 3. Sensory evaluation revealed that correlation coefficient between bitterness and overall eating guality was not high.

  • PDF