METHOD FOR PRODUCING STARTER CULTURE FOR TRADITIONAL FERMENTED FOOD WITHOUT HARMFUL BACTERIA USING BACTERIOPHAGE

摘要

PURPOSE: A manufacturing method of starter culture is provided to treat rice straw with bacteriophage to make traditionally fermented food without harmful bacteria. CONSTITUTION: Starter culture for making traditionally fermented food treats rice straw with bacteriophage and divalent cation. The starter culture for making traditionally fermented food is removed from harmful bacteria which is bacillus cereus. Fermented food is bean paste, fast-fermented bean paste, red pepper paste, pickled radish or fermented soybean. Bacteriophage is grouped in myoviridae.