Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Dimethyl Trisulfide Produced by Bacillus sp. in Cooked Soybean

  • Ji, Won-Dae (Department of Applied Microbiology, Yeungnam University) ;
  • Lee, Sang-Jun (Department of Applied Microbiology, Yeungnam University) ;
  • Kim, Jong-Kyu (Department of Applied Microbiology, Yeungnam University)
  • Published : 1993.03.01
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Abstract

The neutral fraction of whole volatile flavor compounds produced by Bacillus licheniformis SSA3 and Bacillus subtilis PM3 in cooked soybean was identified by using GC/MS and Kovats retention index. The presence of dimethyl trisulfide, which emits characteristically Korean soy sauce-like odor in traditional Korean soy sauce, in identified volatile flavor components was confirmed. Dimethyl trisulfide may be produced by Bacillus licheniformis SSA3 and Bacillus subtilis PM3 in cooked soybean.

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