Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Analysis of Microflora and Volatile Flavor Components in Traditional Gochujang with Different Concentrations of Salt during Fermentation

염도를 달리한 전통 고추장의 숙성 과정 중 미생물 및 휘발성 향기성분의 분석

  • Received : 2014.07.09
  • Accepted : 2014.08.18
  • Published : 2014.11.30
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Abstract

Changes in microflora and volatile flavor components in traditional gochujang with five different salt concentrations during the 10 month fermentation time were analyzed. The viable cell numbers of aerobic and halophile bacteria from all samples were determined to be in the range of 6-7 log CFU/g, which showed no significant change. A predominant species among aerobic and halophilic bacteria was identified as Bacillus subtilis, whereas a variety of species were identified in gochujang with salt concentrations of 3 and 6%. The analysis of volatile flavor components in gochujang during fermentation was conducted by SPME method. Esters and alcohols were identified as main aroma groups. Ethyl acetate among the ester group and ethanol among the alcohol group were found to be the major volatile flavor components in all types of gochujang. 3-Methyl-1-butyl acetate among the ester group and acetic acid among the acid group were detected much more in gochujang with salt concentrations of 3 and 6% as the fermentation stage continued. Meanwhile, 3-hydroxy-2-butanone among the ketone group was highly detected in gochujang with salt concentrations of 10 and 15%.

pH의 변화는 10%, 15%, 20% 염도 고추장에서는 숙성 기간이 지나면서 약간의 pH의 감소 현상이 일어나기는 했지만, 수치에 큰 변화는 없었다. 그러나 염도가 낮은 3%와 6% 고추장은 급격한 pH의 감소를 보여주었다. 호기성 세균수는 숙성기간 동안 큰 변화가 없었지만, pH의 감소 경향과 비슷하게 3%와 6% 염도 고추장에서 생균수가 더 많이 감소했다. 모든 염도에서 B. licheniformis와 B. subtilis가 큰 비중으로 차지하였다. 그러나 염도가 낮은 3%와 6% 염도 고추장에서는 이외에도 다양한 균주가 확인되었다. 호염성 세균수의 변화 추이는 호기성 세균의 생균수 변화 추이와 비슷했다. 호염성 세균도 B. subtilis가 모든 염도에서 전 숙성기간 동안 가장 큰 비중으로 확인되었다. 그러나 호염성 세균에서는 B. licheniformis 대신 Peanibacillus 속이 많은 부분에서 지배균주였다. 이외에도 3% 염도 고추장에서는 숙성 기간 동안 다양한 균주가 확인되었다. 효모는 분리 유무가 숙성기간에 따라 다르게 나타났는데, 이는 pH의 급격한 저하에 의해 낮은 pH에도 생육이 가능한 균주만 숙성후기에 분리되는 것으로 판단된다. 20% 이상의 염도에서는 pH보다 고염에 의한 영향으로 효모의 증식이 어려운 것으로 보인다. 모든 염도에서 Candida 속과 S. cerevisiae가 가장 많이 분리되었으며, 이외에도 다양한 균종이 확인되었다. 검출된 휘발성 향기성분은 ester류가 26종으로 가장 많고, 그 다음 alcohol류가 12종, ketone류가 6종 등 총 70종이 검출되었다. 이 중 alcohol류의 ethanol, ester 류의 ethyl acetate와 3-methyl-1-butyl acetate, ketone류의 3-hydroxy-2-butanone, acid류의 acetic acid 등이 10-40% 정도의 면적비율로 검출되면서 주요한 성분으로 나타났다. 효모의 대사산물이면서 고추장의 고소한 향미를 내는 ethanol은 10%와 15%에서 상대적으로 높은 비율로 검출되었고, 과실향에 기여하는 ethyl acetate는 3%, 6%, 10% 염도 고추장에서 상대적으로 높게 나타났으며, 반대로 발효유의 중요한 향기성분인 3-hydroxy-2-butanone은 염도가 높아질수록 높은 비율로 검출되었다. 바나나의 향기에 중요한 3-methyl-1-butyl acetate와 초산발효에 중요한 기여를 하는 acetic acid는 3%와 6% 염도 고추장에서 매우 높은 수치로 검출되면서 고추장의 이취를 내는 것으로 보인다. 결론적으로, 일반적인 고추장의 미생물 균총과 휘발성 향미가 달라지지 않게 제조하기 위한 고추장의 최저 염도는 10%가 가장 적절할 것으로 사료된다.

Keywords

Acknowledgement

Supported by : 순창 발효미생물관리센터

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