Strain isolated from traditional meju, soybean koji preparation method using same, and soybean koji prepared by the same preparation method
US10645962B2 · kind B2 · utility
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Key dates
| Filing date | Sep 1, 2016 |
| Grant date | May 12, 2020 |
| Priority date | — |
| Expiry date | Sep 1, 2036 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12R2001/07
- WIPO fieldPharmaceuticals
- WIPO sectorChemistry
Abstract
The present disclosure relates to a Bacillus amyloliquefaciens CJ14-6 strain isolated from traditional meju, a preparation method for soybean koji using the same, and a soybean koji prepared by the preparation method. The preparation method for soybean koji includes: soaking soybeans in water or adding waster to soybeans and steaming the soaked soybeans; and inoculating a Bacillus amyloliquefaciens CJ14-6 strain into the steamed soybeans, fermenting the steamed soybeans, and drying the fermented soybeans to prepare a soybean koji.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.