식품 / 표고버섯 첨가에 따른 재래식 된장 발효 과정중의 미생물 , 효소 활성 및 기능성의 변화

In order to investigate the changes of microorganisms, enzyme activity and physiological functionality of five types of traditional Deonjang prepared with various concentrations of Lentinus edodes. The pH of traditional Deonjang was decreased but total acidity was increased during fermentation. NaCl concentrations was increased up to 15.67∼16.02% until 30∼45 days of fermentation but decreased after that. Amino acidity was increased on the traditional Deonjang with increasing the mixture ratio of Lentinus edodes. Reducing sugar content was increased up to 30∼45 days of fermentation. Total sugar content was increased up to 18.21∼20.57% until 30 days of fermentation. As the mixing ratio of Lentinus edodes increased, total sugar also increased. The number of bacteria was highest in all sample after 45 days fermentation, while that of mold was decreased during fermentation. Amylase activity was decreased but protease activity, tyrosinase inhibitor and ACE inhibitor were increased on the traditional Doenjang with increasing the mixture ratio of Lentinus edodes. Antimutagenic activities of traditional Deonjang (10% Cortinellus edodes) were 83.15%, 65.88% against MNNG, NPD on S. typhimutium TA100 and 54.59%, 55.00% against NQO, NPD on S. typhimutium TA98.