公开(公告)号：US20110111092A1

公开(公告)日：2011-05-12

申请号：US12515654

申请日：2007-02-27

Applicant: Sam Pin Lee ,  Ji-Hyun Seo ,  In Seon Lee

Inventor： Sam Pin Lee ,  Ji-Hyun Seo ,  In Seon Lee

IPC: A23L1/20 ,  C12N1/20

CPC classification number: C12R1/125 ,  A23L11/09 ,  A23L11/33

Abstract: The present invention provides Bacillus subtilis HA KCCM-10775P having a high productivity of protease, fibrinolytic enzyme and mucilage, a method preparing fermented soybeans (e.g., Cheonggukjang) using the same strain, in which bean fragments, soybeans and black soybeans are fermented, and fermented soybeans (e.g., Cheonggukjang) produced according to the said method. The Bacillus subtilis HA KCCM-10775P isolated from traditional fermented soybeans (e.g., Cheonggukjang) and identified is the superior strain having a high productivity of protease, fibrinolytic enzyme and mucilage. When preparing fermented soybeans (e.g., Cheonggukjang) using the strain of the present invention, it has good sensory properties by removing a peculiar smell thereof, as well as a high productivity of fibrinolytic enzyme and mucilage.

Abstract translation: 本发明提供了具有高蛋白酶，纤维蛋白溶解酶和粘液生产力的枯草芽孢杆菌HAKCCM-10775P，使用相同菌株制备发酵大豆（例如Cheonggukjang）的方法，其中豆芽碎片，大豆和黑大豆被发酵，以及 按照上述方法生产的发酵大豆（例如Cheonggukjang）。 从传统发酵大豆（例如Cheonggukjang）分离的枯草芽孢杆菌HA KCCM-10775P，鉴定出具有高蛋白酶，纤维蛋白溶解酶和粘液生产力的优良菌株。 当使用本发明的菌株制备发酵大豆（例如Cheonggukjang）时，通过除去其特有的气味以及纤维蛋白溶解酶和粘液的高生产率具有良好的感官特性。