Changes in Microorganisms and Enzyme Activities of Low-salted Kochujang added with Horseradish Powder during Fermentation
2005
Oh, J.Y. (RnD Center, Doosan Co., Yongin, Republic of Korea) | Kim, Y.S. (Chonbuk National University, Jeonju, Republic of Korea) | Shin, D.H. (Chonbuk National University, Jeonju, Republic of Korea), E-mail: [email protected]
To reduce salt content in Korean traditional kochujang, horseradish powder (1.2%, w/w) was added to kochujang with 4-10% salt, and its microbial characteristics, enzyme activities, and gas formation in kochujang were evaluated during fermentation for 120 days at 25℃. All treatments of kochujang had no effects on total viable bacterial numbers, which kept constant level, during fermentation (7.32-8.76 log CFU/g). Yeast numbers did not change under all treatments up to 90 days of fermentation, then decreased thereafter.
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