초록 close

Attempt was made to improve quality of soy sauce produced with improved Meju, which was made by fermentingwith Bacillus licheniformis NH20 isolated from traditional Meju and Aspergillus oryzae. Total nitrogen content duringculturing of improved Meju was similar to that of soy sauce produced with traditional Meju. Amino-type nitrogen content washighest at 331 mg% after 28 days fermentation in B. licheniformis NH20-inoculated group. Contents of acetic acid in volatileand citric acid in non-volatile organic acids were highest at 221.6 and 1329 mg%, respectively, in group inoculated with B.licheniformis NH20 and A. oryzae. Results reveal that soy sauce with good taste has high contents of glutamic acid and aminotypenitrogen, and contains appropriate amounts of volatile and non-volatile organic acids.