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

摘要

The present invention provides Aspergillus oryzae MJS14 (accession number: KCTC18552P) as a fungal strain for use in the production of fermented foods, which does not produce fungal toxins, Aflatoxin and cyclopiazonic acid (CPA); and Bacillus subtilis D119C (accession number: KCTC18551P) which does not produce biogenic amines, as a bacterial strain for use in the production of fermented foods. The present invention creates a complex microbial interaction by inoculating at the same time both the fungal strain and the bacterial strain selected in the present invention, and thus may create a flavour different from fermented soybean pastes fermented through single inoculation. Further, compared to conventional fermented soybean blocks and fermented soybean pastes, which show mixed fermentation due to natural inoculation, the present invention can keep the inoculated strains and the fermentation period uniform, and thus can maintain uniformity in quality and ensure safety.