Microorganism with reduced viscous production ability and fermented soy product obtained by the same

• Main Authors: CHANG KYUNG HOON, PARK MINJU, HAN SUNGWOOK, PARK SOOYOUNG, KIM HYUNG JOON
• Format: Patent
• Language: English; Korean
• Published: 06.12.2022
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FODDER; 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; ORGANIC CHEMISTRY; PEPTIDES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; 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 microorganism with reduced mucus production ability; a method of producing a fermented soy product using the same; the fermented soy product produced by the method; and a use thereof. According to the present invention, when soybean meal is fermented by solid-state fermentation, high-quality fermented soybean meal with increased digestion and absorption rate and feed efficiency can be manufactured, by reducing the molecular weight and increasing the crude protein content of soybean protein by the hydrolysis of the soybean protein, and by decreasing the content of anti-nutrients such as non-digestible polysaccharides in the soybean meal. 점액질 생성능이 저감된 미생물, 이를 이용하여 대두 발효물을 제조하는 방법, 및 이와 같이 제조된 대두 발효물 및 이의 용도에 관한 것이다.