미생물을 이용한 창란젓갈의 숙성기간 단축

Shortening of Fermentation Period of Changran-Jeotgal Using Microorganism

We Isolated strains of Micrococcus sp., Pseudomonas sp., Leuconostoc sp. which have protease activity in the Changran-Jeotgal. These microbes were added in the Changran-Jeotgal for the starters during fermentation to short fermentation period to check PH, VBN, $NH_2-N,$ free amino acids, and sensory evaluation. Microbiological changes were also examined for microorganism-added Changran-Jeotgal and the control. Viable cell counts in the microorganism-added Changran-Jeotgal increased from $7.1\times10^5\;CFU/g\;to\;7.5\times10^8\;CFU/g$ on 15th day, The cell counts in the control increased from $4.1\times10^5\;CFU/g\;to\;8.1\times10^8\;CFU/g$ on 30th day. VBN also increased in both. Increasing rates of $NH_2-N$ and free amino acids in the microorganism-added Changran-Jeotgal were faster than those in the control. Sensory evaluation showed that the microorganism-added Changran-Jeotgal was most favorable on 20th day. These results showed that fermentation period was shortened about 10 days in comparison with the control.