원문정보
초록
영어
The effect on quality improvement of vinegared kochujang by the addition of green tea extract (GT) was evaluated on the basis of total cell numbers andpH, during its storage at 25℃ and 37℃ for 3 weeks. A dominant strain was isolated from the vinegared kochujang and identified as Bacillus amyloliquefaciens ER282 based on the 16S rDNA sequencing. The ethanol
extract from GT was investigated for its antibacterial activity and showed good activities enough to use for vinegared kochujang as a natural preservative. Growth of microorganisms was significantly inhibited by adding GT extract to vinegared kochujang but pH was not much changed, however, was continuously declined as storage period increased. Whereas the addtion of 3% GT extract could delay the quality loss of vinegared kochujang during storage at 25℃ and
37℃ for 3 weeks.