Changes in Microorganisms and Enzyme Activity of Low Salt Soybean Paste (Doenjang) during Fermentation
2005
Mok, C.K. (Kyungwon University, Seongnam, Republic of Korea), E-mail: mokck@kyungwon.ac.kr | Song, K.T. (Kyungwon University, Seongnam, Republic of Korea) | Lee, J.Y. (Kyungwon University, Seongnam, Republic of Korea) | Park, Y.S. (Kyungwon University, Seongnam, Republic of Korea) | Lim, S.B. (Cheju National University, Jeju, Republic of Korea)
The changes in microorganisms and enzyme activity during the fermentation of soybean paste(Doenjang) at various salt contents (8~14%) were investigated to develop a low salt soybean paste. The initial microbial counts were in the range of 2×10∨6 CFU/g for aerobic bacteria, 1×10∨5 CFU/g for yeasts, and 6×10⁴ CFU/g for molds regardless of the salt contents. The aerobic bacteria increased to 10∨7 CFU/g after 3 week fermentation and then decreased to 10∨5×10∨6 CFU/g levels after 7 weeks and remained constant afterward.
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