Applied Biological Chemistry
- 제35권3호
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- Pages.202-209
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- 1992
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
청국장 발효중 점질성 고분자 물질의 생성에 관한 연구
A study on the production of viscous substance during the Chungkookjang fermentation
- Lee, Yong-Lim (Department of Food Technology, Taegu University) ;
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Kim, Sung-Ho
(Department of Food Technology, Taegu University) ;
- Choung, Nack-Hyun (Department of Food and Nutrition, Sang-ji Junior University) ;
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Yim, Moo-Hyun
(Department of Food Technology, Taegu University)
- 발행 : 1992.06.30
초록
청국장 발효시 생산되는 점질물에 대하여 연구하기 위하여 볏짚으로부터 점질물 생성능이 우수하고 좋은 풍미의 청국장 재조균 SB-1를 분리하여 Bacillus sp.로 동정하였다. 이들 균주들은
In order to study on the viscous substance produced during Chungkookjang fermentation, one strain which produce a lot of viscous substance was isolated from the rice straw and identified as Bacillus sp; This strain produced the most viscous substance in 48 hours at