Studies on the Physicochemical Characteristics of Traditional Kochujang

Physicochemical and microbial characteristics of traditional kochujang (fermented hot pepper-soybean paste) collected from 55 households at different regions were investigated. The traditional kochujang contained moisture, total sugar, crude protein, salt, reducing sugar, amino nitrogen and ethanol. The pH and titrable acidity were and , respectively. The average water activity of traditional kochujang were . The Hunter L, a, and b values of kochujang were , , and , respectively. The viable cell counts of aerobic, anaerobic bacteria and yeasts in the traditional kochujang were , and , respectively. The kochujang collected from various regions showed quite strong liquefying and saccharogenic amylase and protease at different level by samples.