Safe starter for the production of soybean fermented food and soybean fermented food therefrom

摘要

The present invention relates to a fungal strain used in the production of soy sauce, which comprises fungal toxins such as aflatoxin and Aspergillusoryzae which do not produce cyclopiazonic acid (CPA) MJS14 (Accession No .: KCTC18552P) Bacillus strains used for the production of strains and pastes include Bacillussubtilis , which does not produce biogenic amines, D119C (Accession No .: KCTC18551P). In the present invention, the combination of the fungus strain and the bacterium strain selected in the present invention simultaneously exhibits a complex microbiological action and can exhibit a flavor different from that of the soybean fermented by the single inoculation, and the conventional fermentation by the natural inoculation When compared with meju and doenjang, the inoculated strains and the fermentation period can be kept constant, so that uniformity of quality and safety can be secured.