Increased qualities and in vitro anticancer effects of ‘Doenjang’ fermented in ‘Onggi’
| Autor: | So-Young Lee, Jong-Hyun Lee, Yaung-Iee Lim, Jong-Hee Kim, Kun-Young Park |
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| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Korean Journal of Food Preservation. 27:346-355 |
| ISSN: | 2287-7428 1738-7248 |
| DOI: | 10.11002/kjfp.2020.27.3.346 |
| Popis: | The quality and in vitro anticancer effects of ‘Doenjang’ that was fermented in ‘Onggi’ and other ordinary containers were studied. The containers employed herein for the fermentation were non-glazed ‘Onggi’ (OWOG), glazed ‘Onggi’, ceramic and stainless steel containers, in addition to glass bottles. Grain-type was fermented in each container with salt and water in a ratio of 33:12:45 at 37°C for 40 day. During the fermentation of ‘Doenjang’ in ‘Onggi’, the pH decreased and the acidity increased. In addition, the amino-type nitrogen content increased, although the ammonium nitrogen content decreased. The levels of yeast, mold, and lactic acid bacteria increased, while the total bacteria content decreased for the doenjang fermented in ‘Onggi’ compared to the values obtained when other types of container were employed. Overall, the obtained results indicated that ‘Onggi’, and especially OWOG, was the optimal container for the fermentation of ‘Doenjang’ to ensure a high quality and in vitro anticancer effect. |
| Databáze: | OpenAIRE |
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