Changes in Microorganisms and Enzyme Activity of Low Salt Soybean Paste (Doenjang) during Fermentation

Mok, Chulkyoon; Song, Kitae; Lee, Ju-Yeon; Park, Young-Seo; Lim, Sangbin

doi:10.13050/foodengprog.2005.9.2.112

Food Eng. Prog. 2005; 9(2):112-117

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.2.112

Article

저염 된장 숙성 중 미생물과 효소활성의 변화

목철균¹^,^*, 송기태¹, 이주연¹, 박영서¹, 임상빈²

Changes in Microorganisms and Enzyme Activity of Low Salt Soybean Paste (Doenjang) during Fermentation

Chulkyoon Mok¹^,^*, Kitae Song¹, Ju-Yeon Lee¹, Young-Seo Park¹, Sangbin Lim²

Author Information & Copyright ▼

¹경원대학교 공과대학 식품생물공학과

²제주대학교 식품공학과

¹Department of Food and Bioengineering, Kyungwon University

²Department of Food Science and Technology, Cheju National University

^*Corresponding author: Chulkyoon Mok, Department of Food & Bioengineering, Kyungwon University, San 65, Bokjeongdong Sujeong-gu, Seongnam, Gyeonggi-do, 461-701, Korea. Phone: +82-31-750-5403, Fax: +82-31-750-5273, E-mail: mokck@kyungwon.ac.kr

ⓒ Copyright 2005 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: May 31, 2005