| 摘要 |
A method of manufacturing fermented soy products containing Lactobacillus fermentum JS by fermenting steamed soybeans with a stain of Lactobacillus fermentum JS or Bacillus subtilis LS is provided to improve the palatability, thereby enhancing the commercial value. Fermented soy products containing a Lactobacillus fermentum JS stain are prepared by the steps of: inoculating a stain of Lactobacillus fermentum JS(KCCM 10499) or Bacillus subtilis LS into steamed soybeans; and fermenting the inoculated soybeans. The fermented soy products are one or more components selected from soybean paste, fermented soybeans, soy sauce and red pepper paste. |
