Isolation of the White Pellicle-forming Strain from Gochujang, Growth Inhibition and Its Effect on Quality of Gochujang
2004
Lim, S.I. (Korea Food Research Institute, Seongnam, Republic of Korea) | Choi, C. (Yeoungnam University, Kyungsan, Republic of Korea), E-mail: [email protected] | Kwak, E.J. (Korea Food Research Institute, Seongnam, Republic of Korea)
A white pellicle-forming strain was isolated and identified from deteriorated gochujang (Korean hot pepper soybean paste). Gamma irradiation, heat treatment, and addition of mustard, horseradish, chitosan, and ethyl alcohol were examined for growth inhibition of the identified strain in broth cultures. White pellicle-forming capability of the identified strain in gochujang and inhibition of the identified strain in broth cultures. White pellicle-forming capability of the identified strain in gochujang and inhibition of its growth were confirmed. Counts of total yeast and lactic acid bacteria, amino nitrogen content, pH, and titratable acidity were measured to investigate effect of the white pellicle-forming strain on gochujang quality.
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