• 한국식품과학회지
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• 제39권3호
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• pp.304-308
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• 2007

본 연구에서는 24시간 동안 싹튼 콩을 원료로 하여 콩알 메주를 제조한 후 발효기간에 따른 각종 품질의 변화를 조사하였다. 발효 전 기간 동안 pH는 6.3-6.5로 큰 변화가 없는 것으로 조사되었다. 증자 직후의 아미노태 질소함량은 15.5 mg%였으며, 발효가 진행됨에 따라 급격히 증가하여 발효 48시간째에는 312.9 mg%를 나타내었다. 발효기간별 미생물의 변화를 확인한 결과 곰팡이의 수가 높게 나타난 반면 호기성 세균과 효모의 수는 낮게 나타났는데 이는 메주의 제조 시 Aspergillus oryzae를 접종하였기 때문인 것으로 판단된다. 발효가 진행됨에 따라 유기산 함량은 점차 높아져 발효 48시간째에는 1,067.3 mg%가 검출되었으며 함량별로는 발효 전 기간에 걸처 citric acid가 가장 많이 검출되었다. 유리아미노산 함량은 발효가 진행됨에 따라 함량이 급격히 높아져 발효 48시간째에는 2,513.5 mg%로 발효 전에 비해 5.7배 가량 많이 검출되었다. 함량별로 보면 glutamic acid가 가장 많았으며, aspartic acid, lysine, leucine 및 proline의 순으로 많이 검출되었다. glutamic acid의 총아미노산에 대한 비율은 발효가 진행됨에 따라 점차 증가하여 발효 48시간째에는 21.2%로 나타났다. 총 Isoflavone의 함량은 발효초기에 123.9 mg%로 약간 증가한 후 그 수준을 지속적으로 유지하는 것으로 나타났으며, 발효 전 기간 동안 genistein>daidzein>glycitein의 순으로 나타났다.

• Asian-Australasian Journal of Animal Sciences
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• 제22권6호
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• pp.849-856
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• 2009

In this study, dietary supplementations of Korean Meju, fermented soybean meal (F-SBM) by Aspergillus oryzae, and A. oryzae itself were evaluated on growth performance, feed utilization, immune responses and phosphorus availability in juvenile parrot fish, a marine aquaculture fish species. Four isonitrogenous and isocaloric diets were formulated to contain 8% soybean meal (control diet), 4% Meju (50% soybean meal was replaced by Meju), 4% F-SBM (50% soybean meal was replaced by F-SBM), or 0.08% A. oryzae itself. One of the four experimental diets was fed to triplicate groups of fish for 8 weeks. At the end of the feeding trial, no significant differences were found in growth performances and feed utilization. Red blood cell counts in the fish fed the A. oryzae diet were significantly higher than that of fish fed the control diet. The antioxidant activity in Meju diet was significantly higher than that of the control and A. oryzae diets. Fish fed Meju and F-SBM diets showed numerically higher antioxidant activity of serum compared to that of fish fed the control diet, even though it was not significant. Liver superoxide dismutase activity of fish fed the test diets was significantly higher than that of fish fed the control diet. The apparent digestibility coefficients of protein of fish fed all the diets were not significantly different. Phosphorus absorption was numerically increased in fish fed F-SBM and A. oryzae diets compared to that of fish fed the control diet. This study indicates that the fermentation process of soybean meal does not impair growth performance and feed utilization in parrot fish. The fermentation process could enhance the availability of phosphorus in soybean meal and non-specific immune responses of parrot fish.

• Food Science and Biotechnology
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• 제15권4호
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• pp.549-554
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• 2006

To standardize a manufacturing method and improve the quality of traditional kochujang, eight-types of meju with different shapes (brick, grain) were prepared using Aspergillus oryzae (A.o) or Aspergillus sojae (A.s) alone or in combination with Bacillus subtilis (B.s). The physicochemical characteristics and enzyme activities of the various meju were compared during fermentation for 12 days at $28^{\circ}C$. The moisture content of both the brick- and grain-shaped meju were gradually decreased from an initial content of 50.47 to 54.89% to a content of 12.91 to 16.25% on day 12 of fermentation. The neutral protease activities of the brick-shaped meju ranged from $1.19{\pm}0.12$ to $1.25{\pm}0.28\;unit/mL$, and were similar for all treatments. The ${\alpha}$-amylase activities in A.s+B.s treatment of brick-shaped and grain-shaped meju were the highest, $11{\pm}0.6$ and $9{\pm}0.7\;unit/mL$, respectively. The ${\beta}$-amylase activities ranged from $1.53{\pm}0.01$ to $1.56{\pm}0.02\;unit/mL$, and were similar for all treatments. The amino type nitrogen content of A.o+B.s brick-shaped meju was the highest, $0.39{\pm}0.03%$. We confirmed that the brick-shaped meju prepared with A. oryzae and B. subtilis could be used to prepare traditional kochujang to improve the quality of the product.

• 한국식품영양과학회지
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• 제27권2호
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• pp.268-274
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• 1998

The traditional kanjang has been prepared by mixing meju and 18% saline solution, and fermenting for 60 days. The traditional kanjang is very salty and inferior in flavor and taste comparing with commercial fermented soy sauce. To improve the quality of traditional kanjang, Zygosaccharomyces rouxii H-62, a flavor-related mutant, was inoculated during fermentation. It was found that the addition of Z rouxii helped to improve the organoleptic quaity of traditional kanjang. The optimal condition for preparing traditional kanjang was to use 5L of 15.5% saline solution per meju. Meju must be cut into 12 pieces to get a proper total nitrogen and pure extract content. The optimal fermentatin temperature was 3$0^{\circ}C$. The prepared kanjang contained over 0.8% total nitrogen and 6.0% pure extract after 60 days of fermentation.

• 한국식품영양과학회지
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• 제15권2호
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• pp.152-157
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• 1986

재래식 메주의 발효과정에 있어서 단백질 및 아미노산 조성의 변화를 체계적으로 규명하기 위하여 gel-filtration 및 아미노산 자동분석기기로 분석하였다. 재래식 메주의 단백질을 분별정량한 결과 수용성 단백질은 4주때 36.4%, glutelin은 삶은 대두에서 29.6%였으며 발효시간이 경과함에 따라 수용성 단백질은 4주까지 차차 증가하였으나 globulin과 prolamin은 큰 변화가 없었다. Sephadex G-200으로 수용성 단백질이 분획되었으나 4주 때부터 새로운 저분자의 단백질이 분획되었다 발효과정중에 있어서 주단백질의 분자량은 66,000이었다. 재래식 메주의 발효과정에 있어서 아미노산은 17종류로써 glutamic acid가 $87.97{\sim}317.10mM$로써 가장 많았고 그 다음으로 aspartic acid, glycine 순이었다. 단백질분해역가는 시간이 경과함에 따라 차차 증가하는 4주때 가장 높았다.

• Journal of Microbiology and Biotechnology
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• 제22권11호
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• pp.1523-1531
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• 2012

The metabolite profile of meju during fermentation was analyzed using mass spectrometry techniques, including GC-MS and LC-MS, and the bacterial diversity was characterized. The relative proportions of bacterial strains indicated that lactic acid bacteria, such as Enterococcus faecium and Leuconostoc lactis, were the dominant species. In partial least-squares discriminate analysis (PLS-DA), the componential changes, which depended on fermentation, proceeded gradually in both the GC-MS and LC-MS data sets. During fermentation, lactic acid, amino acids, monosaccharides, sugar alcohols, and isoflavonoid aglycones (daidzein and genistein) increased, whereas citric acid, glucosides, and disaccharides decreased. MS-based metabolite profiling and bacterial diversity characterization of meju demonstrated the changes in metabolites according to the fermentation period and provided a better understanding of the correlation between metabolites and bacterial diversity.

• 한국식품영양과학회지
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• 제23권5호
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• pp.792-798
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• 1994

In order to investigate the antioxidant activity of phenolic compounds contained in domestic Meju and Doenjang , the methanolic extract from defatted Meju and Doenjang was fractionated into the phenolic acid and the isoflavone fractions by alumina column and polyamide-6 column chromatography, respectively. Both phenolic acid and isoflavone fractions exhibited an identical antioxidative effect against the oxidation of linoleic acid. GC analysis revealed that the phenolic acid fractio contained vanillic , chlorogenic ,p-coumalic , ferulic, and caffeine acid. The content of caffic acid was greater than 70% in the phenolic acid fraction and the content of vanillic and chlorogenic acids were disappeared during fermentation, and thus, the facts are thought to be reasons for the low antioxidant activity of the phenolic aicd fraction from Doenjang. Similarly, the isoflavone fraction cotained daidzin, glycitin-65-0 glucosider and genistin and their aglycons such as daidzein, glyciten and genistein. The content of daidzin and genistin in Meju dramatically decreased at the early stage of fermentation ,whereas the content of daidzein an dgenistein rather increased ; however, these change in isoflavone contents did not affect the antioxidant activity of isoflavone fractions.

• 한국균학회지
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• 제51권3호
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• pp.219-227
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• 2023

This study was conducted to analyze the distribution and characteristics of fungal species in meju using the traditional method. Fungal distribution in meju was investigated using metagenomic and morphological analyses, based on which Aspergillus flavus/oryzae strains were identified as the dominant fungi in all meju samples, followed by Pichia, Rhizopus and Lichtheimia spp. As A. flavus/oryzae was dominant, we further evaluated the aflatoxin production ability and enzymatic activity of the isolates. Thin-layer chromatography and polymerase chain reaction revealed that the A. flavus/oryzae strains isolated from meju are non-aflatoxigenic fungi. Based on the analyses of amylase and protease activities, strains with high activities of amylase or protease were identified, which are proposed to be used as starters for meju fermentation.

• Applied Biological Chemistry
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• 제35권4호
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• pp.286-293
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• 1992

개량식과 재래식 된장의 기호와 향기의 단점을 개선하고 장점을 유지하기 위하여 재래식, 개량식 그리고 납두를 혼합 제조한 된장의 이화학적 변화와 관능검사에 의한 적정배합 비율과 숙성정도를 검토하였다. pH는 개량식 메주에 납두의 배합량이 높을수록 증가하였으며 재래식 메주의 배합에서는 감소하였다. 재래식 메주에서의 질소화합물 함량은 개량식에서 보다 3배 높았으며 숙성도 빨랐다. 갈색색소의 변화는 초기의 값에 따르며 재래식이 높았다. 개량식과 재래식 그리고 납두를 혼합한 구가 관능적 평가가 높았으며 그 비율은 개량식, 재량식 그리고 남두의 비가 48 : 48 : 5의 비율이었다.

• 한국식품과학회지
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• 제34권3호
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• pp.536-539
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• 2002

본 연구에서는 증자 콩에 증식하여 부패취를 유발하는 오염균인 야생고초균의 생육을 억제하고 정상발효를 유도하기위해 젖산, 과산화수소 등과 항균성 물질인 bacteriocin을 생성하는 유산균으로 1단 발효를 실시한 후 장류용 황국균을 접종하여 2단 발효 후 다시 고초균으로 3단 발효시켜 황국균과 고초균의 protease, peptidase를 효과적으로 사용함으로서 단백질 분해율이 높아 아미노산 생성량이 많은 기호성 높은 고품질의 메주를 제조하였다. 3단 발효법으로 제조된 메주의 수분함량과 pH를 측정한 결과 각각 54.0 %와 pH 7.0였고 제조된 메주를 30일간 20% 염수로 용출하여 총 유리 아미노산함량을 비교한 결과 3단 발효법으로 제조된 메주구가 대조구에 비해 약 $3{\sim}5$배 높게 나타났다. 특히 장류의 맛을 좌우하는 감칠 맛 성분인 glutamic acid와 aspartic acid의 함량은 대조구에 비해 매우 높아 메주를 원료로 제조하는 장류의 품질을 향상시킬 수 있으며 유리아미노산이 용출되는 시간이 대조구보다 짧아 장류 제조시 발효기간을 1/3정도로 단축시킬 수 있다.