Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 8 Issue 2
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- Pages.73-82
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- 1992
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Production of main Taste Components in Traditional Korean Soy Sauce by Bacillus licheniformis
Bacillus licheniformis를 이요한 한국 재래식 간장의 주요맛 성분
- Kim, Haeng-Ja (Dept. of Home Economics Education, Kyeongsang National University)
- 김행자 (경상대학교 사범대학 가정교육과)
- Published : 1992.05.01
Abstract
This study investigated conditions necessary for factory production of traditional Korean soy sauce flavors, using Bacillus licheniformis SSA3-2M1. We determined whether the flavors were good or bad by comparing sensory evaluation values and the contents of the main taste components of traditional Korean soy sauce with those of the manufactured soy sauce. The soy broth was cultured by Bacillus licheniformis SSA3-2M1. By providing from 1/3 vvm to 2/3 vvm of air, and a culturing time of 412 hours at 30
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