Quality characteristics of soy sauce fermented by Bacillus licheniformis NH20 isolated fretim traditional Meju and Aspergillus oryzae

초록

Attempt was made to improve quality of soy sauce produced with improved Meju, which was made by fermenting with Bacillus licheniformis NH20 isolated from traditional Meju and Aspergillus oryzae. Total nitrogen content during culturing of improved Meju was similar to that of soy sauce produced with traditional Meju. Amino-type nitrogen content was highest at 331 mg% after 28 days fermentation in B. lichenformis NH20-inoculated group. Contents of acetic acid in volatile and citric acid in rion-volatile organic acids were highest at 221.6 and 1329 mg%, respectively, in group inoculated with B. licheniformis NH20 and A. oryzae. Results reveal that soy sauce with good taste has high contents of glutamic acid and amino-type nitrogen. and contains appropriate amounts of volatile and non-volatile organic acids.

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