Fermentation Characteristics of Low Salted Kochujang Prepared with Sub-materials
2004
Kim, D.H. (Mokpo National University, Muan, Republic of Korea), E-mail: [email protected] | Yang, S.E (Mokpo National University, Muan, Republic of Korea)
Effects of sub-materials such as, ethanol, mustard, and chitosan, on enzymatic, microbial and physicochemical characteristics of Kochujang, were inverstigated during fermentation. Activity of α-amylase was low in chitosan-added Kochujang, whereas those of β-amylase and protease did not show any remarkable difference. Viable cells of yeast and bacteria decreased in sub-material-added Kochujang during fermentation, with yeast counts decreasing more rapidly in ethanol- and mustard-added Kochujang than that with chitosan.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Korea Agricultural Science Digital Library