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KMID : 0380620060380010082
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 1 p.82 ~ p.87
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Microbiology/Fermentation/Biotechnology : Isolation, Identification, and Fermentation Characteristics of Bacillus sp. with High Protease Activity from Traditional Cheonggukjang
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안용선/Ahn YS
김용석/신동화/Kim YS/Shin DH
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Abstract
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KEYWORD
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Cheonggukjang, Bacillus subtilis, Bacillus amyloliquefaciens
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Listed journal information
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