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In order to give the unique flavour of traditional Doenjang (Korean-style soybean paste) to commercially manufactured soybean paste, the addition of Bacillus licheniformis and Sacchasomyces mxxii was tried and their influences were investigated. The addition of B. licheniformis and S. rouxii in soybean paste decreased the content of reducing sugars. By the addition of B. licheniformis, the contents of amino type nitrogen and titrable acidity were increased. The content of ammoniacal nitrogen was reduced and ethyl alcohol production was increased by the addition of S. rouxii. The viable counts of molds showed the decreasing tendency during the aging and it was accelerated by the addition of B. licheniformis and S. rouxii. Acetaldehyde, acetone, ethylacetate, methyl alcohol, ethyl alcohol, propyl alcohol, isopropyl alcohol and isopropyl alcohol were detected from the vapor of all tested ripen soybean pastes, while in a traditional Doenjang, isoamyl alcohol and isobutyl alcohol were not. The B. licheniformis and S. rouxdi added sample showed richest free amino acid content. In organoleptic test the B. licheniformis and S. rouxii added sample showed the most excellent overall acceptability.
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