The bacteria were isolated from ordinary Korean soy sauce and soybean paste. After isolation, we investigated the bacteria which produces the characteristic flavor of ordinary Korean soy sauce and soybean paste, nothing the aroma, presence of amino acids, and free sugars. The results were obtained as follows.
The bacteria isolated from ordinary Korean soy sauce and soybean paste were various Bacillus species. The isolated bacteria produced characteristic ordors: $quot;Meju$quot; ordor, the characteristic saline odor of ordinary Korean soy sauce or ordinary Korean soybean paste ordor, and enzymes: protease and amylase. The good characteristic saline odor of ordinary Korean soy sauce was produced by Bacillus licheniformis(SSB3). The good odor of ordinary Korean soybean paste was produced by Bacillus polymyxa(SSB4), Bacillus species(SPB1), Bacillus brevis(SPC2), and Bacillus licheniformis(SPC2-1).
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