Preparation method of meju by three step fermentation

摘要

This study was investigated for the preparation method of meju by three step fermentation. The steamed soybeans were fermented with nisin-producing Lactococcus lactis subsp. lactis IFO12007 to inhibit the growth of odor-producing Bacilli and promoteof normal fermentation of meju. The lactic-fermented soybeans were further fermented with Aspergillus oryzae and Bacillus subtilis. The produced meju by this method showed 54 percent moisture content and pH 7.0, respectively. The three step fermented meju was soaked in 20 percent (w/v) brine at 25 deg C for 90 days. After 30 days, the contents of total free amino acids revealed 4,015 mg percent which were higher 3-5 times than controls. Among the detected free amino acids, the contents of glutamic acidand leucine showed 925 mg percent and 380 mg percent, respectively. Therefore, the new method of producing meju would be an excellent alternative to improve the quality of soybean fermented food, such as doenjang and kanjang.