Changes in Microflora and Flavor of Soy Sauce (Ganjang) According to the Salt Concentration
2014
Han, D.H., Dankook University, Cheonan, Republic of Korea | Park, J.M., Korean Culture Center of Microorganisms, Republic of Korea | Bae, D.H., Dankook University, Cheonan, Republic of Korea
During a one-year fermentation of naturally brewed soy sauce (ganjang), changes in the microflora and flavor were analyzed according to the salt concentration. Ganjang was prepared by a traditional method with five different salt concentrations. The total viable cell numbers of aerobic and halophilic bacteria from all ganjang samples showed no significant changes. During the early fermentation period, mainly Bacillus amyloliquefaciens, B. licheniformis, and B. subtilis appeared. During the late fermentation period, various species of bacteria were identified. Lactic acid bacteria were identified only in the early fermentation period, whereas yeast strains were observed only in ganjang with a low salt concentration of 4.8%. Small amounts of viable fungal cells were similarly isolated in all samples. The amount of aldehydes, alcohols, and acids in low salt samples were higher than those of the other groups during 0 to 3 months of fermentation.
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