Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Characteristics of Taste Components of Chongkukjang Fermented with Bacillus subtilis

Lee, Eun-Ju;Kim, Jong-Kyu

  • Published : 20041000
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Abstract

Taste components of Chongkukjang made with Bacillus subtilis strains, selected as main fermentation strains, were examined and compared with traditional Chongkukjang (TKCH). Total free amino acid content of Chongkukjang made with B. subtilis was twofold greater than that of TKCH. Free sugar and organic acid contents were similar to those of TKCH. Offensive flavor components such as butyric acid were not detected in Chongkukjang made with B. subtilis CH4-4 and CH4-5, and content of butyric acid in Chongkukjang made with B. subtilis CH7-1 was lower than that of TKCH. Overall results indicated that B. subtilis CH4-4, CH4-5, and CH7-1 are superior fermentation strains, and able to reduce unpleasant Chongkukjang odor.

Keywords

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