Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Isolation and Identification of Microorganisms in Korean Traditional Soybean Paste and Soybean Sauce

전통 된장 및 간장의 숙성기간별 생육 미생물의 분리 및 동정

  • 유승구 (연세대학교 생명공학과) ;
  • 조원희 (연세대학교 생명공학과) ;
  • 강수민 (연세대학교 생명공학과) ;
  • 이선희 (연세대학교 생명공학과)
  • Published : 1999.04.01
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Abstract

As a basic study for quality improvement of Korean soybean paste and soybean sauce, we investigated on microflora of soybean paste and soybean sauce fermentation. Major Microorganisms were isolated from the sample pastes and sauces, and identified systematically. Selected Microorganisms were identified by MIS whole cell fatty acid analysis by gas chromatography. Identification results showed that Bacillus licheniformis, bacillus pumilis and Bacillus subtilis were dominant in soybean paste and Staphylococcus vitulus, Bacillus subtilis, Bacillus pumilus, and Lactobacillus fermentum were dominant in soybean sauce. It seemed that these Microorganisms played an important role in soybean paste and soybean sauce fermentation and could be used for the further studies such as protease and amylase activities.

Keywords

References

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