The Effect of Quality Improvement by Chungkuk-jang's Processing Methods

청국장의 제조방법에 따른 향미 증진 효과

The strain isolated for making chungkuk-jang was Bacillus subtilis which formed sport with 98% ratio. Logarithmical culture was inoculated(1,000 CF/g) to the steamed soybeans and at th optimum fer-mentation conditions(4$0^{\circ}C$, RH 90%) fermentation progressed very rapidly and synchronously. Fermen-tation time was 24 hours on the optimum fermentation conditions. During activated fermentation chun-gkuk-jang's aroma and flavor created. After finishing the fermentation the spore forming ratio was 95% and replenishment was not occured easily during aging at the below 5$^{\circ}C$.