Fermentation properties of low-salted doenjang supplemented with licorice, mustard, and chitosan

Korean Journal of Food Science and Technology

Volumn 42, Issue 3, 2010, Pages 323-328

  Lim, Seong Il ^a   Song, Sun Mi ^a  

^a Korea Food Research Institute   (South Korea)

Author keywords

Chitosan; Doenjang; Licorice; Low salt; Mustard

Indexed keywords

BRASSICA; BRASSICA JUNCEA; GLYCYRRHIZA; GLYCYRRHIZA GLABRA;

EID: 79959438113     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (28)

1. Dahl LK. Possible role of salt intake in the development of essential hypertension. Int. J. Epidemiol. 34: 967-972 (2005) (Pubitemid 41535536)
2. Law M. Salt, blood pressure, and cardiovascular diseases. J. Cardiovasc. Risk 7: 5-8 (2000) (Pubitemid 30127567)
3. Tsugane S. Salt, salted food intake, and risk of gastric cancer: Epidemiologic evidence. Cancer Sci. 96: 1-6 (2005) (Pubitemid 40310017)
4. Sellmeyer DE, Schloetter M, Sebastian A. Potassium citrate prevents increased urine calcium excretion and bone resorption induced by a high sodium chloride diet. J. Clin. Endoc. Metab. 87: 2008-2012 (2002) (Pubitemid 34521482)
5. Ministry of Health and welfare. The 3rd National Health and Nutrition Examination (KNHANES III). Ministry of Health and welfare, Seoul, Korea. p. 366 (2006)
6. Nam HW, Lee GY. A study on the sodium and potassium intake and their metabolism of the pregnant women in the Korea. Korean J. Nutr. 18: 194-200 (1985)
7. Yamamoto Y, Higashi K, Yoshii H. Inhivitory activity of ethanol on food spoilage bacteria. Nippon Shokuhin Kogyo Gakk. 31: 531-535 (1984)
8. Lee KS, Kim DH, Moon CO. Effect of ethanol and lactic acid on the preparation of low salted kochujang. Theses Collection of Wonkwang Univ., Iksan, Korea 20: 143-164 (1986)
9. Kim DH, Lee JS. Effect of condiments on the physicochemical characteristics of traditional kochujang during fermentation. Korean J. Food Sci. Technol. 33: 353-360 (2001)
10. Yun YS, Kim KS, Lee YN. Antibacterial and antifungal effect of chitosan. J. Chitin Chitosan 4: 8-14 (1999)
11. Shin DH, Ahn EY, Kim YS, Oh JA. Fermentation characteristics of kochujang containing horseradish or mustard. Korean J. Food Sci. Technol. 32: 1350-1357 (2000)
12. Kim DH, Kwon YM. Effect of storage conditions on the microbiological and physicochemical characteristics of traditional kochujang. Korean J. Food Sci. Technol. 33: 589-595 (2001)
13. Ahn EU, Shin DH, Baek NI, Oh JA. Isolation and identification of antimicrobial active substance from Glycyrrhiza uralensis FISCH. Korean J. Food Sci. Technol. 30: 680-687 (1998)
14. Kim SJ, Shin JY, Park YM, Chung KM, Lee JH, Kweon DH. Investigation of antimicrobial activity and stability of ethanol extracts of licorice root (Glycyrrhiza glabra). Korean J. Food Sci. Technol. 38: 241-248 (2006)
15. Tokuoka K, Mori R, Isshiki K. Inhibitory effects of volatile mustard extract on the growth of yeasts. Nippon Shokuhin Kogyo Gakk. 39: 68-73 (1992)
16. Shofran BG, Purrington ST, Bredt F, Fleming HP. Antimicrobial properties of sinigrin and its hydrolysis products. J. Food Sci. 63: 621-624 (1998) (Pubitemid 29181785)
17. Lim SI, Kwak EJ, Choi C. Isolation of the white pellicle-forming Strain from gochujang, growth inhibition, and its effect on quality of gochujang. Food Sci. Biotechnol. 13: 75-79 (2004)
18. Shahiya F, Arachchi JKV, You JJ. Food applications of chitin and chitosans. Trends Food Sci. Technol. 10: 37-51 (1999) (Pubitemid 29306025)
19. Chun KH, Kim BY, Hahm YT. Extension of tofu shelf-life with water soluble degraded chitosan as a coagulant. J. Korean Soc. Food Sci. Nutr. 28: 161-166 (1999)
20. Choi IW, Jung CH, Park YK. Anticariogenic activities of various plant extracts. Korean J. Food Sci. Technol. 35: 1221-1225 (2003)
21. Lim SI, Lee BY. Effect of licorice (Glycyrrhiza glabra) ethanol extract on growth of Bacillus cereus at meju producing stage. Korean Soc. Appl. Bio. Chem. 53: 184-191 (2010)
22. Park JS, Lee MR, Kim JS, Lee TS. Compositions of nitrogen compound and amino acid in soybean paste (doenjang) prepared with different micobial sources. Korean J. Food Sci. Technol. 26: 609-615 (1994)
23. Park WP, Kim ND, Lee SC, Kim SY, Cho SH. Effect of powder and concentrates of Prnus mume on the quality of doenjang during fermentation. Korean J. Food Preserv. 13: 574-580 (2006)
24. Kim JS, Choi SH, Lee SD, Lee GH, Oh MJ. Quality changes of sterilized soybean paste during its storage. J. Korean Soc. Food Sci. Nutr. 28: 1069-1075 (1999)
25. Mok CK, Song KT, Lee JY, Park YS, Lim SB. Changes in microorganism and enzyme activity of low salt soybean paste (doenjang) during fermentation. Food Eng. Prog. 9: 112-117 (2005)
26. Kwak EJ, Lim SI. Effect of food additives on inhibiting the browning of model solution for doenjang. J. Korean Soc. Food Sci. Nutr. 36: 589-594 (2007)
27. Kim ND. Study on the browning and it's inhibition in soybean paste (doenjang). PhD thesis, Kon-Kuk Univ., Seoul, Korea (1996)
28. Rhee CH, Kim WC, Rhee IK, Park HD. Effects of inoculation of Bacillus subtilis cells on the fermentation of Korean traditional soy paste (doenjang). Korean J. Food Preserv. 15: 598-605 (2008)