NEW STRAIN ISOLATED FROM TRADITIONAL MEJU, SOYBEAN KOJI PREPARATION METHOD USING SAME, AND SOYBEAN KOJI PREPARED BY SAME PREPARATION METHOD

Title:

NEW STRAIN ISOLATED FROM TRADITIONAL MEJU, SOYBEAN KOJI PREPARATION METHOD USING SAME, AND SOYBEAN KOJI PREPARED BY SAME PREPARATION METHOD

Document Type and Number:

WIPO Patent Application WO/2017/039361

Kind Code:

A1

Abstract:

The present invention relates to a Bacillus amyloliquefaciens CJ14-6 strain which is a strain isolated from traditional meju, a soybean koji preparation method using the same, and soybean koji prepared by the preparation method. The soybean koji preparation method comprises: a steaming step of steaming soybeans by soaking the soybeans in water or adding water to the soybeans; and a koji making step of making soybean koji by inoculating the steamed soybeans with a Bacillus amyloliquefaciens CJ 14-6 strain, fermenting the same, and then drying the same.

Inventors:

KIM HYE JIN (KR)
SHIN DONG JOO (KR)
SHIN HYE WON (KR)
JANG EUN SEOK (KR)
KANG DAE IK (KR)
MOON BYOUNG SEOK (KR)
OH SEON MI (KR)
CHO SUN A (KR)

Application Number:

PCT/KR2016/009804

Publication Date:

March 09, 2017

Filing Date:

September 01, 2016

Export Citation:

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Assignee:

CJ CHEILJEDANG CORP (KR)

International Classes:

C12N1/20; A23L11/00; A23L11/20; C12R1/07

Foreign References:

KR20140123847A	2014-10-23
KR20150089321A	2015-08-05
KR20140057436A	2014-05-13
KR20130033026A	2013-04-03
KR20140072338A	2014-06-13

Other References: