Change in the Quality of Doenjang with Added Saccharina japonica Powder Fermented by Lactic Acid Bacteria

摘要

This study investigated the changes in the quality of doenjang(a fermented bean paste) with the addition of Sea tangle Saccharina japonica powder fermented by lactic acid bacteria (FSP). Doenjang was prepared without or with FSP and with various amounts of doenjang(0, 0.25, 0.5, 1 and 3% by volume), and fermented at 25 °C for 12 weeks. After 12 weeks, the antioxidant activity, microbiological characteristics, and physicochemical parameters were examined. We detected no significant differences in thecolor profiles. However, following the addition of FSP to doenjang, the amino nitrogen content and antioxidant properties were enhanced. Furthermore, the TSP-doenjang contained higher levels of y-aminobutyric acid (297.55-300.03 mg/100 g), a biofunctional ingredient. These results suggest the potential for developing a traditional Korean fermented food with enhanced antioxidant activity and y-aminobutyric acid content using FSP.