BACILLUS SP.HM-6 FOR RIPENING CHEONGKUKJANG

摘要

A microorganism Bacillus sp. HM-6 for ripening fermented soybean(cheongkukjang) is provided to produce high quality fermented soybean(cheongkukjang) having improved color, taste and flavor, and a large quantity of browning materials. The microorganism Bacillus sp. HM-6(KACC 91162P) for ripening fermented soybean(cheongkukjang) is provided, wherein Bacillus sp. HM-6(KACC 91162P) is isolated by collecting samples from the traditional Korean fermented soybean(cheongkukjang), culturing the samples on NA agar medium at 37 deg. C for 48 hours, isolating colonies grown, performing the sensory test of isolated microorganisms, and selecting microorganisms having enhanced sensory properties.