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Characteristics of Flavor and Functionality of Bacillus subtilis K-20 Chunggukjang  

Kim, Young-Sook (Department of Food and Nutrition, University of Taegu)
Jung, Hyuck-Jun (Department of Microbiology, Keimyung University)
Park, Young-Sook (Department of Food and Nutrition, University of Taegu)
Yu, Tae-Shick (Department of Microbiology, Keimyung University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.3, 2003 , pp. 475-478 More about this Journal
Abstract
Bacillus subtilis K-20 chunggukjang is widely used in making soy sauces and bean pastes which are Korean traditional fermented foods. Bacillus subtilis K-20 chunggukjang was cultured, and fermented at $40^{\circ}C$ and 90% humidity for 96 hr after homogenizing with garlic, garlic and onion, and garlic, onion, and ginger. As a result, a product with pizza flavor and taste was obtained from Bacillus subtilis K-20. This product could be used as a functional food to promote immunity.
Keywords
Bacillus subtilis K-20; chunggukjang; regular onion; flavor determination;
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Times Cited By KSCI : 1  (Citation Analysis)
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