Biochemical characteristics of whole soybean cereals fermented with Aspergillus strains = Aspergillus속 균류들을 이용한 콩알메주 발효의 생화학적 특성

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Title
Biochemical characteristics of whole soybean cereals fermented with Aspergillus strains = Aspergillus속 균류들을 이용한 콩알메주 발효의 생화학적 특성
Author(s)
Dong Ho Kim; Seung Ho Kim; Nack Shick Choi; Suk Bai; Soon Bai Chun
Bibliographic Citation
Korean Journal of (Applied) Microbiology & Biotechnology, vol. 26, no. 6, pp. 551-557
Publication Year
1998
Abstract
Whole soybean cereal was fermented with four Aspergillus strains in pilot meju fermentation system. The pH range of the product was 7.40~7.98, the contents of reducing sugar and amino-nitrogen were 0.04~2.78%, 178~309 mg%, respectively and that of free fatty acid ranged 2.67~5.05%. The components of the amino acid, organic acid, free sugars and fatty acid showed distinctive patterns among four groups of fermented soybean cereals. Amylase activity and carbohydrate degradation rate of A. usami was higher than other strains. But protease and protein degradation rate, lipase and lipid degradation rate were similar in four strains. The odor concentrates of soybean cereals fermented with Aspergillus strains were different from Bacillus strains. Especially, pyrazine components, the main and common flavor chemicals in Bacillus strains, were not determined in this study and Aspergillus specific components were 9-methyl-acridine, dl-limonene and 2,3- butanediol. Soybean paste, made from A. oryzae fermented soybean cereal, showed excellent sensory evaluation.
Keyword
Aspergillussoybeanmeju
ISSN
0257-2389
Publisher
South Korea
Type
Article
Appears in Collections:
1. Journal Articles > Journal Articles
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