METHOD FOR MANUFACTURING KOREAN TRADITIONAL MEJU-DEONJANG USING NOVEL STRAINS OF BACILLUS AMYLOLIQUEFACIENS CJ 3-27 AND ASPERGILLUS ORYZAE CJ KG

The present invention relates to a method for manufacturing Korean traditional meju-deonjang using Bacillus amyloliquefaciens CJ 3-27 and Aspergillus oryzae CJ KG, which are strains isolated from traditional meju and have excellent protease activities. La présente invention concerne un procédé de pr...

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Hauptverfasser:	LEE, SEUNG YEON, JO, YE JIN, SHIN, HYE WON, JEON, MYUNG HEE
Format:	Patent
Sprache:	eng ; fre ; kor
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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creator	LEE, SEUNG YEON JO, YE JIN SHIN, HYE WON JEON, MYUNG HEE
description	The present invention relates to a method for manufacturing Korean traditional meju-deonjang using Bacillus amyloliquefaciens CJ 3-27 and Aspergillus oryzae CJ KG, which are strains isolated from traditional meju and have excellent protease activities. La présente invention concerne un procédé de préparation de pâte fermentée coréenne à base de soja à l'aide de Bacillus amyloliquefaciens CJ 3-27 etd'Aspergillus oryzae CJ KG, qui sont des souches isolées à partir de sojas fermentés traditionnels et ont d'excellentes activités protéasiques.
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subjects	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
title	METHOD FOR MANUFACTURING KOREAN TRADITIONAL MEJU-DEONJANG USING NOVEL STRAINS OF BACILLUS AMYLOLIQUEFACIENS CJ 3-27 AND ASPERGILLUS ORYZAE CJ KG
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