Chemical Changes of Meju made with Barly Bran Using Fermentation

For investigation of new utilization as jang-products, Meju was prepared using barely bran. As barley meju was fermented, change of pH was , it was indistinguishable change. L-value of color was changed from 46.9 to 60.3, that meant it was getting moe dark. The counts of aerobic bacteria were CFU/g, it was extraordinarily increased during fermentation. Counts of Yeast, molds, and bacteria were CFU/g, , and CFU/g, respectively. Crude ash content was mg%. The level of K was the highest in quantity among the crude ash in barely meju. 7 free sugars(i.e., raffnose, stachyose, inositol, fructose, glucose, arabinose, and maltose), 3 volatile organic acid(i.e., acetic acid, propionic acid, and butyric acid) and 4 non-volatile organic acid(i.e., fumaric acid, acid, malic acid, and citric acid) were detected. The content of free amino acid was mg%. Glutamic acid was most abundant component among the amino acids, 2nd abundant component was alanine, it's content was mg%, 3rd abundant component was leucine, it's count was mg%. Finally, essential amino acid content was revealed .