Changes in the Microflora and Enzyme Activities of Kochujang Prepared with Different Koji during Fermentation

Kochujangs(fermented hot pepper-soybean paste) were prepared either using traditional meju (koji for kochujang) or controlled meju fermented by pure isolates (P-1, P-2), which were screened from traditional meju collected at Sunchang area. The isolates were characterized for their superiority on amylase and protease activities, and overall flavor of the culture on cooked soybean. Bacterial cell counts were not different in all treatments of kochujang during fermentation. The mold counts of each treatment dropped to undetectable level after 40 and 60 days of fermentation, respectively. Heat treatment(, 15 min) before fermentation stopped gas formation and had no effect on bacterial cell count, but the growth of yeast was depressed. Total accumulative volume of gas produced during kochujang fermentation was depended on load of yeast in kochujang and the kochujang using P-2 koji produced least amount of gas among all treatments. The amylase and protease activities of kochujang were not significantly different among traditional and controlled kochujangs.