Aspergillus spp . 에 의한 콩된장 발효 과정중의 효소활성 변화

This study was carried out as a preliminary test to investigate the improvement of soysauce and soybean paste for natural food. The soybean was treated on raw, soaked, roasted, and steamed condition and it was maked that rice koji was inoculated by Asp. oryzae, Asp. niger, Asp. awamori and on natural condition fermented. They were maked raw soybean-soypaste (S_0), soaked soybean-soypaste (S₁), roasted soybean-soypaste (S₂), and steamed soybean-soypaste (S₃) from soybean (60%), rice koji (30%) and salt (10%) respectively in order to investigate the changes of enzymes activity(amylase, protease, lipase and lipoxygenase activity) during fermentation of them. The results obtained were summarized as follows; Amylase activity was in the order of natural fermented microorganisms$gt; Asp. oryzae$gt; Asp. awamori$gt;Asp. niger in the microorganisms, and S_0$gt;S₁$gt;S₂$gt;S₃, in the soybean treatments. Protease activity was in the order of natural fermented microorganisms$gt;Asp. niger$gt;Asp. oryzae$gt;Asp. awamori in the microorganisms, and S₃$gt;S₂$gt;S₁$gt;S_0 in the soybean treatments. Lipase activity was a similar tendency in the microorganisms, but it was in the order of S_0$gt; S₁$gt; S₃$gt;S₂ in the soybean treatments. Lipoxygenase activity was in the order of natural fermented microorganisms$gt;Asp. oryzae$gt; Asp. awamori$gt;Asp. niger in the microorganisms, and S_0$gt;S₁$gt;S₃$gt;S₂ in the treatments.