Chemistry: molecular biology and microbiology – Micro-organism – tissue cell culture or enzyme using process... – Process involving micro-organisms of different genera in the...
Patent
1991-12-17
1993-09-14
Naff, David M.
Chemistry: molecular biology and microbiology
Micro-organism, tissue cell culture or enzyme using process...
Process involving micro-organisms of different genera in the...
435169, 435170, 435822, 435836, 435839, 426 44, 426 52, 426629, C12P 3900, C12P 106, C12P 104, A23G 102
Patent
active
052447901
ABSTRACT:
The present invention relates to microorgaisms which produce the aroma and flavor of traditional Korean soybean paste. The present invention also relates to a method for producing the soybean paste which comprises inoculating a pure boiled soybean medium with Bacillus subtilis PM3 or Bacillus subtilis SS9 and culturing it at 25.degree.-35.degree. C. for 40-60 days to produce the soybean paste. The present invention further relates to a method for producing the soybean paste, which comprises inoculating a pure boiled soybean medium with Bacillus subtilis PM3 or Bacillus subtilis SS9 together with a fusant yeast ST723-F31 or Bacillus licheniformis SSA3-2M1 and culturing them at 25.degree.-35.degree. C. for 40-60 days to produce the soybean paste.
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Kwon et al., "The Characteristics of Bacteria Isolated from Ordinary Korean Soy Sauce and Soybean Paste," Journal of the Korean Agricultural Chemical Society, vol. 29, No. 4, Dec. 1986.
T. Yokotsuka, "Fermented Protein Foods in the Orient, with Emphasis on Shoyu and Miso in Japan," Chapter 5 in Wood, ed., Microbiology of Fermented Foods, vol. 1, Elsevier Applied Science Publishers, New York.
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Lankford L. Blaine
Naff David M.
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