Changes in Microorganisms and Enzyme Activity of Low Salt Soybean Paste (Doenjang) during Fermentation

The changes in microorganisms and enzyme activity during the fermentation of soybean paste(Doenjang) at various salt contents (8~14%) were investigated to develop a low salt soybean paste. The initial microbial counts were in the range of 2×10∨6 CFU/g for aerobic bacteria, 1×10∨5 CFU/g for yeasts, a...

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Published inFood Engineering Progress Vol. 9; no. 2
Main Authors Mok, C.K. (Kyungwon University, Seongnam, Republic of Korea), E-mail: mokck@kyungwon.ac.kr, Song, K.T. (Kyungwon University, Seongnam, Republic of Korea), Lee, J.Y. (Kyungwon University, Seongnam, Republic of Korea), Park, Y.S. (Kyungwon University, Seongnam, Republic of Korea), Lim, S.B. (Cheju National University, Jeju, Republic of Korea)
Format Journal Article
LanguageKorean
Published 01.05.2005
Subjects
ACTIVIDAD ENZIMATICA
ACTIVITE ENZYMATIQUE
ENZYME ACTIVITY
MICROORGANISME
MICROORGANISMOS
MICROORGANISMS
salt content
soybean paste(Doenjang)
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Summary:The changes in microorganisms and enzyme activity during the fermentation of soybean paste(Doenjang) at various salt contents (8~14%) were investigated to develop a low salt soybean paste. The initial microbial counts were in the range of 2×10∨6 CFU/g for aerobic bacteria, 1×10∨5 CFU/g for yeasts, and 6×10⁴ CFU/g for molds regardless of the salt contents. The aerobic bacteria increased to 10∨7 CFU/g after 3 week fermentation and then decreased to 10∨5×10∨6 CFU/g levels after 7 weeks and remained constant afterward.
Bibliography:Q01
2006014699
ISSN:1226-4768