Changes in Microorganisms, Enzyme Activities, and Gas Formation by the Addition of Mustard Powder on Kochujang with Different Salt Concentration
2006
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]
Kochujang was fermented using hot red pepper, meju prepared with soybean and rice, and malt-digested syrup. To reduce salt content, mustard powder (1.2%, w/w) was added to Korean traditional kochujang with 4-10% salt, and microbial characteristics, enzyme activities, and gas formation in kochujang were evaluated during fermentation for 120 days at 25℃. Yeast numbers of all treatments maintained 2.43-2.86 log CFU/g up to 60 days fermentation, indicating salt concentration had no effect on yeast count.
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