| 摘要 |
The present invention relates to a manufacturing method of cheonggukjang (natural fermented soybean paste) containing orenithine using Pediococcus acidilactici DM-9 strain (KCCM11358P) with greater productivity for orenithine by separating lactic acid bacteria generating orenithine from cheonggukjang which is a Korean food, identifying the same and finding characteristics thereof and to a cheonggukjang manufactured by the method. If food is fermented by using high-productivity orenithine, the fermented food having a promoted nutrition function greater than usual food can be manufactured. Therefore, the cheonggukjang with greater flavor, smell and function can be manufactured, thus being able to contribute to the health of consumers. |
