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KMID : 0545119930030010061
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Journal of Microbiology and Biotechnology
1993 Volume.3 No. 1 p.61 ~ p.63
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Dimethyl Trisulfide Produced by Bacillus sp. in Cooked Soybean
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JI, WON DAE
LEE, SNAG JUN/KIM, JONG KYU
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Abstract
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The neutral fraction of whole volatile flavor compounds produced by Bacillus licheniformis SSA3 and Bacillus subtilis PM3 in cooked soybean was identified by using GC/MS and Kovats retention index. The presence of dimethyl trisulfide, which emits characteristically Korean soy sauce-like odor in traditional Korean soy sauce, in identified volatile flavor components was confirmed. Dimethyl trisulfide may be produced by Bacillus licheniformis SSA3 and Bacillus subtilis PM3 in cooked soybean.
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