Analysis of the Bacterial Composition During Kochujang, a Korean Traditional Fermented Hot Pepper-soybean Paste, Fermentation
2009
Park, S.J., Korea Food Research Institute, Seongnam, Republic of Korea | Chang, J.H., Korea Food Research Institute, Seongnam, Republic of Korea | Cha, S.K., Korea Food Research Institute, Seongnam, Republic of Korea | Moon, G.S., Chungju National University, Jeungpyeong, Republic of Korea
In this study we analyzed the dynamic changes in microbiota composition during kochujang fermentation at 30℃. During fermentation, the viable cell counts slowly increased and reached 3.2×10∨7 for aerobic bacteria, 8.3×10³ for yeast, and 1.4×10³ CFU/mL for fungi after 60 days. Bacilli were found to be the most dominant microorganisms throughout the fermentation process. Using the culture dependent method Bacillus subtilis, Bacillus licheniformis, and Bacillus amyloquefaciens were found to be the main species during the early stages of fermentation; however, Bacillus pumilus and Bacillus stearothermophilus became the most dominant species during the late stage of fermentation. In contrast, when the polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) method was used Bacillus ehimensis was found to be the dominant species during the early stage of fermentation and Bacillus megaterium, B. pumilus, B. subtilis, and B. licheniformis were dominant in the ate stages. These results indicate various other Bacillus species rather than just B. subtilis and B. licheniformis might be involved in the fermentation of kochujang.
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