Microorganisms for preparing traditional Korean soybean paste and the method for the production of soybean paste by using the same
US5244790A · kind A · utility
Inventor
Key dates
| Filing date | Dec 17, 1991 |
| Grant date | Sep 14, 1993 |
| Priority date | — |
| Expiry date | Dec 17, 2011 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S435/839
- WIPO fieldBiotechnology
- WIPO sectorChemistry
Abstract
The present invention relates to microorgaisms which produce the aroma and flavor of traditional Korean soybean paste. The present invention also relates to a method for producing the soybean paste which comprises inoculating a pure boiled soybean medium with Bacillus subtilis PM3 or Bacillus subtilis SS9 and culturing it at 25.degree.-35.degree. C. for 40-60 days to produce the soybean paste. The present invention further relates to a method for producing the soybean paste, which comprises inoculating a pure boiled soybean medium with Bacillus subtilis PM3 or Bacillus subtilis SS9 together with a fusant yeast ST723-F31 or Bacillus licheniformis SSA3-2M1 and culturing them at 25.degree.-35.degree. C. for 40-60 days to produce the soybean paste.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.