Changes in Microflora and Enzyme activities of Traditional Kochujang during Fermentation

摘要: Changes in microflora and enzyme activities of 3 kinds traditional kochujang were investigated during 6 months fermentation. Tested included Sunchang prepared with glutinous rice, Boeun barley Sachun wheat. The pH showed a slighlt decrese In contrast, decreased rapidly up to 90 days fermentation then leveled off thereafter. final values Sunchang, 4.7, 4.0, 4.6, respectively. viable cell counts aerobic bacteria did not show remarkable changes fermentation, however, those rapid increase 60 stabilized. On the other hand, anaerobic after 120 Yeasts found different at time first It was that , glucoamylase higher than Acidic neutral proteases highest activity acidic protease followed decreasing order by kochujang.