NON-TOXIC NEW BACILLUS SUBTILIS AFY-2 AND FERMENTED SOYBEAN PRODUCTS USING THE SAME

• Main Authors: HA, KEON SOO, KIM, HEE YEON, YI, JAE HYOUNG, HEO, NAM KI, LIM, SANG HYUN
• Format: Patent
• Language: English; Korean
• Published: 25.05.2016
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The present invention relates to a novel strain of Bacillus subtilis which is non-toxic and free of biogenic amine genes, and fermented soybean products using the same. The present invention enhances food safety in the production of the fermented soybean products, and furthermore, can contribute to the traditional food product industry. 본 발명은 독소 및 바이오제닉 아민류 유전자가 없는 비독성 신규 바실러스 서브틸리스 균주 및 이를 이용하여 발효시킨 장류에 관한 것으로서, 본 발명을 통하여 장류 식품 생산에 있어 안전성을 강화시키고, 나아가 전통식품 산업 발전에 기여 할 수 있다.