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Characterization of microorganisms in Eoyukjang

Title
Characterization of microorganisms in Eoyukjang
Authors
Oh E.Oh M.-H.Lee J.M.Cho M.S.Oh S.
Ewha Authors
오상석조미숙
SCOPUS Author ID
오상석scopus; 조미숙scopus
Issue Date
2008
Journal Title
Korean Journal of Food Science and Technology
ISSN
0367-6293JCR Link
Citation
vol. 40, no. 6, pp. 656 - 660
Indexed
SCOPUS; KCI scopus
Abstract
Fermented soybean foods are an important component of the Korean diet. Eoyukjang is a type of traditional fermented soybean source. Microbial analysis of eoyukjang was conducted during the fermentation period in this study. Microorganisms isolated from eoyukjang were identified by biochemical tests and 16S rDNA sequencing. 17 different microorganisms, including bacteria, yeast, and fungi were detected in eoyukjang during the fermentation period. Even though Aspergillus participated in the early stage of fermentation of eoyukjang, Bacillus species and Saccharomyces cerevisiae were the major microzymes in eoyukjang throughout the maturation period. Eoyukjang is generally consumed after the boiling of the final sample. Therefore, the final sample of eoyukjang was boiled and analyzed. Our results showed that no vegetative microorganisms survived under the boiling conditions for eoyukjang. Fermented soybean products in the domestic market were also assessed for comparison with the results from eoyukjang. The total cell number of kanjang (soy sauce) samples was between 0 to 42 CFU/mL. The isolated microorganisms were identified as Bacillus species. All Bacillus isolates were not found to harbor the three enterotoxin-producing and emetic toxin- roducing genes. ©The Korean Society of Food Science and Technology.
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엘텍공과대학 > 식품공학전공 > Journal papers
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