Changes in Quality Characteristics of Meju Made with Germinated Soybean during Fermentation
2007
Choi, U.K. (Asia University, Kyungsan, Republic of Korea) | Kim, M.H. (Sangju National University, Sangju, Republic of Korea) | Lee, N.H. (Catholic University of Daegu, Gyungsan, Republic of Korea) | Jeong, Y.S. (Soyventure Co. Ltd., Kyungpook National University, Daegu, Republic of Korea) | Hwang, Y.H. (Soyventure Co. Ltd., Kyungpook National University, Daegu, Republic of Korea), E-mail: [email protected]
This research was conducted to investigate the changes in quality characteristics of meju made with 24-hour germinated soybeans according to fermentation time. The study confirmed that the amino nitrogen content immediately after soaking was 15.5 mg%, and the content rapidly increased in the beginning of the germination process and continued to increase to 312.9 mg% by 48 hours of fermentation. The number of fungi in the whole soybean meju made with 24-hour germinated soybeans was higher than the numbers of bacteria and yeast since the Aspergillus oryzae was inoculated artificially.
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