This study investigated the quality characteristics of beyolmijang prepared with corn (steamed and roasted corn) with different pretreatments and simultaneously added starter (Bacillus velezensis JH1). pH decreased, whereas total acidity showed a tendency to increase. The moisture content decreased slightly according to the fermentation period. In color, the L and b values decreased in all samples, whereas the a value showed a tendency to increase significantly. In microorganisms, sample D had more lactic acid bacteria, whereas the mold content was lower. The total polyphenol content was highest at six weeks in sample E, and other samples showed a tendency to decrease over eight weeks. Antioxidant activity increased significantly. In particular, the content in sample E was significantly higher. Reducing sugar showed a tendency to increase as the fermentation period increased. The highest content was found in sample C containing roasted corn at six weeks of fermentation. Amino nitrogen and ammonia nitrogen content increased in all samples. As a result of electronic tongue, sample E prepared with steamed corn, roasted corn, and lactic acid bacteria showed a low salty taste, sour taste, and high umami taste and was considered a good material for the development of byeolmijang.

Abstract
서 론
재료 및 방법
    1. 별미장 및 추출물 제조
    2. pH, 총산 및 수분함량 측정
    3. 색도 측정
    4. 미생물 분석
    5. 총 폴리페놀 함량 측정
    6. 항산화 활성 측정
    7. 환원당 측정
    8. 아미노태 및 암모니아태 질소 측정
    9. 전자혀를 이용한 별미장의 맛성분 분석
    10. 통계처리
결과 및 고찰
    1. pH, 총산 및 수분함량 측정
    2. 색도 변화
    3. 미생물 분석
    4. 총 폴리페놀 함량 및 항산화 활성
    5. 환원당 함량 분석
    6. 아미노태 및 암모니아태 질소 분석
    7. 전자혀를 이용한 별미장의 맛성분 분석
요약 및 결론
감사의 글
References

• 이태훈(괴산군농업기술센터 지방농업연구사) | Tae Hoon Lee (Associate Researcher, Goesan Agricultural Technology and Extension Center, Goesan 28027, Korea)
• 박혜진(충청북도농업기술원 지방농업연구사) | Hye Jin Park (Associate Researcher, Chungcheongbukdo Agricultural Research and Extension Services, Cheongju 28130, Korea)
• 강혜정(충청북도농업기술원 연구원) | Hye Jeong Kang (Researcher, Chungcheongbukdo Agricultural Research and Extension Services, Cheongju 28130, Korea)
• 김소영(국립농업과학원 농식품자원부 농업연구사) | So-Young Kim (Associate Researcher, Dept. of Agro-food Resources, NAAS, RDA, Wanju 55365, Korea)
• 김주형(충청북도농업기술원 지방농업연구관) | Ju-Hyoung Kim (Senior Researcher, Chungcheongbukdo Agricultural Research and Extension Services, Cheongju 28130, Korea)
• 엄현주(충청북도농업기술원 지방농업연구사) | Hyun-Ju Eom (Associate Researcher, Chungcheongbukdo Agricultural Research and Extension Services, Cheongju 28130, Korea) Corresponding author