Physicochemical, Microbial, and Volatile Compound Characteristics of <i>Gochujang</i>, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries

Physicochemical, Microbial, and Volatile Compound Characteristics of <i>Gochujang</i>, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries

<i>Gochujang</i>, fermented red pepper paste, is a grain-based Korean traditional food. The quality of <i>gochujang</i> produced by cottage industries is not well-documented. Thus, the present study aimed to analyze the quality of <i>gochujang</i> from 35 traditio...

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Bibliographic Details
Main Authors:	Srinivasan Ramalingam, Ashutosh Bahuguna, SeMi Lim, Ah-Ryeong Joe, Jong-Suk Lee, So-Young Kim, Myunghee Kim
Format:	Article
Language:	English
Published:	MDPI AG 2022-01-01
Series:	Foods
Subjects:	alcohol <i>gochujang</i> <i>Bacillus cereus</i> free amino nitrogen <i>Zygosaccharomyces rouxii</i>
Online Access:	https://www.mdpi.com/2304-8158/11/3/375

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