[논문]경남지역 전통 된장의 숙성기간에 따른 품질 특성 및 미생물 군집 비교

김현영; 김봉신; 고희숙; 김소영; 하기정

doi:10.9799/ksfan.2021.34.1.058

경남지역 전통 된장의 숙성기간에 따른 품질 특성 및 미생물 군집 비교
Quality Characteristics and Comparison of Microbial Community in Traditional Doenjang by Aging Period in Gyeongnam Province 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.34 no.1, 2021년, pp.58 - 68

김현영 (경상남도농업기술원) , 김봉신 (경상남도농업기술원) , 고희숙 (경상남도농업기술원) , 김소영 (국립농업과학원) , 하기정 (경상남도농업기술원)

Abstract ▼ AI-Helper

This study investigated the microbial community and quality characteristics of traditional soybean pastes (doenjang) based on the aging period in Gyeongnam province. The samples were collected from seven regions in Gyeongnam Province (Goseong, Hadong, Haman, Hamyang, Sacheon, Sancheong and Uiryeong). Contents of moisture, salinity, pH, and acidity of doenjang after 210 days aging were 56.40~65.21%, 9.05~16.08%, 4.88~6.86 and 0.64~2.14%, respectively. Lightness significantly decreased over the aging period, while the redness tended to increase over the aging period. Yellowness was from 21.39~26.81 to 21.10~28.36. Reducing sugar content was from 0.31~1.45% to 0.11~3.13%. The amino-type content increased from 141.87~495.13 mg/100 g to 328.53~823.67 mg/100 g. In contrast, the ammonia-type content declined from 136.74~364.70 mg/ 100 g to 128.62~331.00 mg/100 g. The overall total microbial count did not significantly differ, but it tended to decrease in sample GD4. Fungus declined overall or was not detected. Coliform groups were not detected in all samples. Lactobacillus and Bacillus cereus tended to decrease over the aging period. The common fungus and bacterium were Aspergillus oryzae and Tetragenococcus halophilus, respectively. After the aging period, the predominant fungi were Candida versatilis, Candida apicola, and Debaryomyces hansenii. The predominant bacteria were Tetragenococcus halophilus and Cronobacter sakazakii.

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표/그림 (5)

표 Table 1. Changes of quality characteristics of traditional doenjang in Gyeongnam province during aging period
그림 Fig. 1. Changes of color(L, a and b) of traditional doenjang in gyeongnam province during aging period. GD1: Goseong, GD2: Sacheon, GD3: Sancheong, GD4: Uiryeong, GD5: Hadong, GD6: Haman GD7: Hamyang. Mean±S.D (n=3), Means with different capital letters (regions) and small letters (aging period) are significantly different between groups at p<0.05 level by Duncan's multiple range test.
표 Table 2. Changes of microorganism of traditional doenjang in Gyeongnam province during aging period
그림 Fig. 2. Comparison of microbial community of traditional doenjang in Gyeongnam province by aging period. ¹⁾ GD5B, GD2B, GD1B and GD7B: Hadong, Sacheon, Goseong and Hamyang before aging, respectively. ²⁾ GD5A, GD2A, GD1A, GD7A: Hadong, Sacheon, Goseong and Hamyang after aging, respectively. ³⁾ BC(Blue color): Ascomycota(91.6%), OC(Orange color): Basidiomycota(6.9%), PC(purple color): Mucoromycota(1.3%). ⁴⁾ GC(Green color): Firmicutes(79.1%), YC(Yellow color): Proteobacteria(20.9%).
표 Table 3. Comparison of microbial community of traditional doenjang in Gyeongnam province by aging period

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