Quality Characteristics of Doenjang Meju Fermented with Aspergillus Species and Bacillus subtilis during Fermentation

Effects of Turmeric (Curcuma longa L.) on the Physicochemical Characteristics of Kochujang during Fermentation

“…1). These results were similar to the report by Park and Kim (2007) in which changes in pH were slight when anti-microbial materials were mixed and added, and the pH after fermentation varied with the types of kochujang; the kochujang of Kim et al (2008) which was mixed with Aspergillus sp. and Bacillus subtilis showed a pH T: Turmeric added kochujang…”

“…The concentration of alcohol was 0.41% in kochujang with 1-2% of added turmeric at week 12 of fermentation while it was lower at higher concentrations of turmeric. However, the production of alcohol did not coincide with the number of yeast in Table 2, and the content of alcohol after fermentation was lower compared to the report by Kim et al (2008) in which it was 0.75-0.94% at day 100 when different types of meju were used, and 1.42% at day 150 for traditional kochujang (Kwan et al, 1996). Nitrogen component.…”

“…The amino-type nitrogen was the highest in the group with 0.5% of turmeric addition and it tended to decrease in higher concentrations. These results were higher than 164.20 mg% (Kim et al, 2008) in kochujang with different types of meju and lower than 340-510 mg% (Shin et al, 2000) when horseradish and mustard were added, which indicates that the amino-type nitrogen content varied with the types of koji and mixing ratios. Ammonia-type nitrogen, which can be a reason for unacceptable taste during the fermentation of kochujang, increased during the first 10 weeks of fermentation then rapidly decreased.…”

“…The quality of kochujang is characterized by the type of ingredients and the ratio of their mixture (Cho et al, 1981;Kim et al, 2008), microbial strain , and the concentration of salt (Kim and Yang, 2004). Recently, because consumers desire and pursue convenience and society is becoming a nuclear family society, and because the use of the improved mass-produced kochujang with koji is replaced with the traditional kochujang produced at home using meju, the optimum fermentation time (Kwan et al, 1996) and quality index should be established.…”

Inhibitory Effect of the Culture Broth Extract of Aspergillus tamarii on Nitric Oxide Production and Its Antioxidative Activity

“…Especially, aflatoxin B1 was reported to be a possible carcinogen (Martins et al, 2008;Horn et al, 2009). However, in Korea, the fungi of Aspergillus called 'Nuruk-gompangi' are frequently used as ingredients of fermented foods such as soy sauce, soybean paste, and red pepper paste (Kim et al, 2011). In this study, in consideration of economic aspects, the culture broth of the by-product of A. tamarii isolated from dead silkworms was used.…”