| Title | 청국장제조에 관한 연구 1 | ||
| Author | 박계인 · 성현순 | ||
| Address | 국립공업연구소 식품공업과 | ||
| Bibliography | Korean Journal of Microbiology, 9(2),74-85, 1971 | ||
| DOI | |||
| Key Words | Studies on the Chung-Kook-Jang Fermentation (I); Isolation and Identification of the Bacteria and Selection of the Best Strains for the Chung-Kook-Jang | ||
| Abstract | A study was carried out to investigate the bacteria during the Chung-Kook-Jang fermentation. The results were summarized as follows ; 1) The bacteria were isolated total 65 strains from the Natrual Chung-Kook-Jang fermentation in 37℃ incubator ; 37 strains from sample K with rise straw and 28 strains from sample steamed soy bean only. 2) In first screening, 15 strains were selected by super protease among them ; 8 strains from K and 7 strains from S. 3) In second screening, No. K-27 and No.S-16 were selected as the best strains for the Chung Kook-Jang fermentation. by panel-test among the first screenings. 4) No. K-27 and No. S-16, the selected best strains were classified and identified as variation of Bacillus subtilis by Bergey's manual. | ||
| Download PDF | Kor_090205_74-85p.pdf | ||