RAPID PRODUCTION METHOD OF KANJANG AND CHUNGKOOKJANG CONTAINING HIGH LEVEL SURFACTIN USING BACILLUS PUMILUS HY1 STRAIN

摘要

A method of rapidly producing fermented soybeans and soy sauce is provided to obtain fermented soybeans and soy sauce with a high content of surfactin exhibiting cytotoxicity against breast cancer cells and intestinal cancer. Bacillus pumilus HY1 strains(KACC 91280P) having excellent surfactin producing capacity are isolated from Korean traditional soy sauce. Surfactin and 5 types of isomers are identified from the Bacillus pumilus HY1 strains. Soy sauce is rapidly prepared by using the Bacillus pumilus HY1 strains as a starter. The soy sauce using Bacillus pumilus HY1 strains as a starter is fermented about 15 days faster than untreated control group. The surfactin content of soy sauce 45 days after fermentation exhibits 0.008mg/L in case the Bacillus pumilus HY1 strains are inoculated, as compared with 0.005mg/L in case the Bacillus pumilus HY1 strains are not inoculated.