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

Bacillus subtilis K-20에 의한 청국장의 향미성분 및 기능성식품에 관한 연구

  • 김영숙 (대구대학교 식품영양학과) ;
  • 정혁준 (계명대학교 미생물학과) ;
  • 박영숙 (대구대학교 식품영양학과) ;
  • 유대식 (계명대학교 미생물학과)
  • Published : 2003.06.01


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.


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