• 한국미생물·생명공학회지
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• 제49권1호
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• pp.95-100
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• 2021

본 연구에서는 아스파라거스가 함유된 전통장류의 항산화 활성을 확인하였다. 아스파라거스의 항산화능은 농도와 무관하게 나타났으며 70 mg/ml에서 가장 높은 활성을 보였다. 아스파라거스가 함유된 메주의 경우 유기용매 분획별로 항산화 활성을 측정하였으며, 분획 중 물층과 에틸아세테이트 층에서 높은 항산화 활성이 확인되었다. 총 폴리페놀 함량측정 결과 물층의 경우 tannic acid 1.437 mg/g, 에틸아세테이트 층의 경우 tannic acid 0.77 mg/g과 유사한 활성을 보였다. DPPH 라디칼 소거능과 ABTS 라디칼 소거능으로 측정한 항산화 활성은 물층의 경우 각각 27.6%, 9.04%의 활성을 보였으며, 에틸아세테이트 층의 경우 각각 10.7%, 52.4%의 활성을 보였다. 아스파라거스 함유 전통장류의 항산화 활성은 95% 에탄올 추출물을 이용하여 측정하였다. 가장 높은 활성을 보인 장류는 간장이며, 간장은 가장 넓은 범위의 농도에서도 좋은 활성을 나타내었다. 본 연구를 통하여 아스파라거스가 함유된 전통 장류의 항산화능이 증가하는 것을 확인하였다. 추후 진행될 연구를 통해 전통장류의 우수성이 증대되고, 새로운 장류의 개발에 기여하여 전통장류의 세계화 및 가치를 높일 수 있을 것으로 기대된다.

• 한국미생물·생명공학회지
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• 제25권5호
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• pp.448-453
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• 1997

Enzyme activities, production of killer toxin and some functionality of forty seven yeasts isolated from traditional Meju were investigated in culture broth and cell free extracts. Activities of $\alpha$-galactosidase, invertase and inulinase were detected in cell free extracts of 38 strains, 43 strains and 45 strains, respectively and acidic and neutral protease activities also were detected in culture broth of all the strains, $\beta$-Galactosidase activity was detected in cell free extracts of OE-20 and S-14 strains. Killer toxins were produced by OE-12, S-8 (Candida spp.), OE-19 (Zygosaccharomyces spp.) and S-3 (Saccharomyces spp.). Culture broth of OE-23 and S-9 showed 61.3% and 59.2% of antioxidant activity to $\alpha$, $\alpha$-diphenyl-$\beta$-picrylhydrazyl(DPPH), but nitrite-scavenging ability as well as inhibition of tyrosinase and polyphenol oxidase were not appeared in all the strains.

• 동아시아식생활학회지
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• 제6권3호
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• pp.403-410
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• 1996

This survey was carried out to investigate the usage of traditional fermented foods. Questionaries were answered by 283 female adults ranging from 20 to 60 ages in Daegu city and Kyungbuk province. 39.72% of total subjects answered that they made Meju and soybean paste by themselves. There were significant differences according to income, residential area, deucation level, and family size, In the results of the preference and consumption study on traditional soybean pastes, Kimchi and salted sea foods, preference of salted sea foods was the highest, whereas the consumption of salted sea foods was the lowest. The recognition of soybean pastes and traditional foods was remarkably low. However the consumption frequency of traditional fermented foods and the recognition of soybean pastes and traditional foods were significantly increased with age.

• 한국식생활문화학회지
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• 제7권4호
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• pp.323-328
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• 1992

여름철에 제조한 재래식의 벽돌형 메주(A)구, 국균접종의 벽돌형 메주(B구)와 콩알형 메주(C구)로 하절기에 간장을 담금하고 숙성과정중의 유리아미노산을 분석한 결과는 다음과 같다. 숙성기간과 시험구에 따라 다소 차이는 있으나 담금직후에 lysine, histidine, serine, glycine, valine, methionine, phenylalanine이, 90일에는 aspartic acid, glutamic acid, alanine, threonine, arginine, leucine 등이, 180일에는 isoleucine, tyrosine이 각각 검출되었다. Lysine과 histidine은 숙성과정 중 또는 시험구에서 증가 현상이 컸고, 검출된 유리아미노산 중 가장 함량이 높았다. Glutamic acid, aspartic acid, methionine 등은 숙성기간 중 감소하였다. 유리아미노산 총량은 숙성기간의 경과에 따라 증가되어 180일에 3,559-4,119mg/100ml으로 가장 높은 함량을 나타내었다. 국균접종의 콩알형 메주로 담금한 C구가 유리아미노산 총량이 가장 높았고 벽돌형 메주의 A구와 B구는 비슷하였다. 총질소나 아미노태질소는 벽돌형 메주로 담금한 간장이 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.

• 한국환경보건학회:학술대회논문집
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• 한국환경보건학회 2005년도 가을학술대회
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• pp.101-103
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• 2005

This study was performed to investigate the changes of Bacillus sp. of traditional Korean soy sauce (kan-jang) and soybean paste (doen-jang) during the ripening and storage for 12 months. All of the preparation methods for soy sauce and soybean paste followed the recommendations of the Korea Food Research Institute. The soy sauce and soybean paste were analyzed at 0, 6, and 12 months. The numbers of Bacillus sp. of meju (soybean cakes) or soy sauce and soybean paste at the initial stage were significantly higher than those of soybeans (p<0.05). The number of Bacillus sp. increased in soy sauce and soybean paste after 12 months of ripening and storage. This study indicates that this comes from the preparation and fermentation of meju. It is suspected that the organoleptic characteristics of soy sauce and soybean paste might be inferior over 1 year of storage time. Therefore, more research fur overall microbiological quality changes of soy sauce and soybean paste during the storage period should be conducted to interpretate this characteristics more accurately.

• 한국식생활문화학회지
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• 제35권1호
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• pp.1-13
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• 2020

This study categorized and made considerations of the fermented soybean pastes into Meju, Chungjang, Si, mixed Jang, and other Jang in accordance with the manufacturing methods described in the fermented soybean paste section of Sangayorok (1450's), Suunjapbang (1540's) and Gyemiseo (1554). These are ancient cook books written in Chinese characters during the first half of the Joseon Dynasty. The content on the fermented soybean pastes recorded in these books included 24 items in Sangayorok, 11 items in Suunjapbang, and 14 items in Gyemiseo. In conclusion, the most important fermented soybean pastes during the first half of the Joseon Dynasty were those used to produce soy sauce-like seasoning for the purpose of a-chieving a salty taste with Meju made of soybeans as the main ingredient. The manufacturing techniques for such traditional fermented soybean pastes have been passed down through history to the present era.

• 한국미생물·생명공학회지
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• 제27권6호
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• pp.446-451
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• 1999

The protease produced by Mucor racemosus f. racemosus PDA 103 from meju was purified by precipitating with 80% saturated ammonium sulfate, CM Sephadex C-50 ion-exchange chromatography, and secondary Sephadex G-100 gel filtration chromatography. The specific activity of the purified enzyme was 60.1unit/mg protein and the purification fold of the enzyme was 83.5. The molecular weight of the enzyme was estimated 33,746Da and the enzyme was elucidated as monomer by LC-MS and SDS-PAGE. The number of amino acids was evaluated about 330 residues.

• 한국축산식품학회지
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• 제39권3호
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• pp.355-370
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• 2019

The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) purchased from Asian countries were used. After marination with the sauces, polyvinylchloride film bags containing the marinated pork samples were cooked using Sous-Vide method for $55^{\circ}C$ for 5 h and $60^{\circ}C$ for 30 min, and were then stored for 8 wk at $10^{\circ}C$. Results showed that the pork samples marinated with the sauces retarded the growth of total plate counts (TPC) during storage. At $8^{th}$ wk storage, TPC counts were significantly lower in all samples marinated with the sauces compared to control (p<0.05). Lipid oxidation level was significantly lower in the T2 (Meju soy sauce) and T6 (Anchovy fish sauce) compared to those of T3 (Brewed soy sauce) and T5 (Ishiru fish sauce) or control after 8 wk storage (p>0.05). Forty volatile flavor compounds were detected from the control and marinated samples at $4^{th}$ wk of storage. The pork marinated with Anchovy fish sauce presented significantly higher amounts of importantly pleasant flavor compounds such as; pyrazines and sulfurcontaining compounds than those marinated with other remaining sauces and control. It is concluded that the marination with Anchovy fish sauce partly improved the shelf-life and increased amounts of pleasant flavor compounds of Sous-Vide cooked pork products during storage in comparison to the other remaining sauces.

• 한국균학회지
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• 제26권4호통권87호
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• pp.478-486
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• 1998

The isolates of Rhizopus collected from Korean traditional fermented food meju and nuruk, were compared with the well known species of Rhizopus donated. The isolates of Rhizopus were identified with the numerical analyses calculated from RAPD-DNA bands, and confirmed with the microscopic observations of morphological features on PDA. The isolates of R. oryzae purchased were segregated through the results of RAPD or the morphological features. The species of R. nigricans, known as an illegitimate species, were different from those of R. stolonife and it is estimated that they are species of Rhizopus, again. According to microscopic observations and the result of RAPD, Some isolates of R. oryzae purchased belong to R. nigricans and are completely different from R. oryzae in their growth. The isolates of R. nigricans included with several isolates of R. oryzae identified for the different phenotypes and were heterogenous. The isolate of R. oligosporus were speculated to be different from morphological features of Rhizopus, but to be similar to the species of Absidia on the apophysis of sporangium. Its sporangiophore or mycelium was observed to be dark black, but the sporangia were not in those of R. oligosporus. The isolates collected from Korean traditional nuruk showed genetic diversity, and also considered to be different tastes in Korean rice wines.