Food Engineering Progress · 2005 · 34 citations · 0 references
AgricultureFood ScienceMicrobiologyFermentation ScienceFood MicrobiologyMicrobial MetabolismBacterial FermentationFermentation KineticsFermentation MicrobiologyFood FermentationMicrobial Growth In FoodsMicrobial Physiology In FermentationAerobic CultureEnzyme ActivityEnzyme Activity RegulationFermentation EffectsMicrobial Fermentation KineticsSoy Fermentation Microbiology
The changes in microorganisms and enzyme activity during the fermentation of soybean paste(Doenjang) at various salt contents (8~14%) were investigated to develop a low salt soybean paste. The initial microbial counts were in the range of 2×10∨6 CFU/g for aerobic bacteria, 1×10∨5 CFU/g for yeasts, and 6×10⁴ CFU/g for molds regardless of the salt contents. The aerobic bacteria increased to 10∨7 CFU/g after 3 week fermentation and then decreased to 10∨5×10∨6 CFU/g levels after 7 weeks and remained constant afterward.