Sensory Comparison of Fermented Soybeans (Cheongkookjang) Inoculated with Various Bacillus species by Principal Component Analysis

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Abstract

For selecting less malodorous and stickier fermented soybean products, twenty microbes were isolated from 10 different samples of Cheongkookjang. The sensory characteristics of the 20 fermented soybean products were evaluated by descriptive sensory analysis, and followed principal component analysis. Five of the microbes had offered sticky and soft sensory characteristics.