Journal of Microbiology and Biotechnology
- Volume 3 Issue 1
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- Pages.61-63
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- 1993
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- 1017-7825(pISSN)
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- 1738-8872(eISSN)
Dimethyl Trisulfide Produced by Bacillus sp. in Cooked Soybean
- Ji, Won-Dae (Department of Applied Microbiology, Yeungnam University) ;
- Lee, Sang-Jun (Department of Applied Microbiology, Yeungnam University) ;
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Kim, Jong-Kyu
(Department of Applied Microbiology, Yeungnam University)
- Published : 1993.03.01
Abstract
The neutral fraction of whole volatile flavor compounds produced by Bacillus licheniformis SSA3 and Bacillus subtilis PM3 in cooked soybean was identified by using GC/MS and Kovats retention index. The presence of dimethyl trisulfide, which emits characteristically Korean soy sauce-like odor in traditional Korean soy sauce, in identified volatile flavor components was confirmed. Dimethyl trisulfide may be produced by Bacillus licheniformis SSA3 and Bacillus subtilis PM3 in cooked soybean.