한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제12권1호
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- Pages.1-6
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- 1999
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
청국장의 제조방법에 따른 향미 증진 효과
The Effect of Quality Improvement by Chungkuk-jang's Processing Methods
초록
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