Studies on the Chung-Kook-Jang Fermcntation (I)

청국장제조에 관한 연구 1

A study was carried out to investigate the bacteria during the Chung-Kook-Jang fermentation. The results were summarized as follows ; 1) The bacteria were isolated total 65 strains from the Natrual Chung-Kook-Jang fermentation in $37^{\circ}C$ incubator ; 37 strains from sample K with rise straw and 28 strains from sample steamed soy bean only. 2) In first screening, 15 strains were selected by super protease among them ; 8 strains from K and 7 strains from S. 3) In second screening, No. K-27 and No.S-16 were selected as the best strains for the Chung Kook-Jang fermentation. by panel-test among the first screenings. 4) No. K-27 and No. S-16, the selected best strains were classified nad identified as variation of Bacillus subtilis by Bergey's manual.