Effect of incubation temperature on variations in bacterial communities grown in fermenting meju and the nutritional quality of soy sauce

Autor: Doo Hyun Park
Rok vydání: 2014
Předmět:
Zdroj: Food Science and Biotechnology. 23:1921-1928
ISSN: 2092-6456
1226-7708
DOI: 10.1007/s10068-014-0262-6
Popis: The effect of meju fermentation temperature on bacterial diversity and soy sauce quality was evaluated. Meju was fermented at 30, 40, 50, and 60°C for 30 days and soy sauce was prepared using fermented meju. Bacteria grown in fermenting meju at 30 and 40°C were mesophiles but bacteria grown at 50 and 60°C were thermophiles. Most bacteria grown at 30 and 40°C were Bacillus and 2 were Clostridium. Bacteria grown at 50 and 60°C were Ureibacillus, Geobacillus, Anoxybacillus, and Bacillus. Free amino acids, total nitrogen, and organic acid contents in soy sauce increased, but the ammonium content decreased in proportion to the cultivation temperature. Most bacteria grown in meju fermented at 50 and 60°C and only a few grown at 30 and 40°C produced extracellular proteolytic enzymes. Few bacteria grown at 30 and 40°C, but all bacteria grown at 50 and 60°C, were probably responsible for meju fermentation.
Databáze: OpenAIRE
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