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KMID : 0364819710090020074
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Korean Journal of Microbiology
1971 Volume.9 No. 2 p.74 ~ p.85
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Studies on the Chung-Kook-Jang Fermentation (I); Isolation and Identification of the Bacteria and Selection of the Best Strains for the Chung-Kook-Jang
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Abstract
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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℃ 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 and identified as variation of Bacillus subtilis by Bergey´s manual.
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