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Method for producing Korean-style miso tama miso using Bacillus amyloliquefaciens CJ3-27 and Aspergillus oryzae CJKG which are novel strains
Method for producing Korean-style miso tama miso using Bacillus amyloliquefaciens CJ3-27 and Aspergillus oryzae CJKG which are novel strains
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机译:用新菌株解淀粉芽孢杆菌CJ3-27和米曲霉CJKG生产韩式味o多摩味o的方法
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摘要
The present invention relates to a method for preparing Korean fermented soy bean paste using Bacillus amyloliquefaciens CJ 3-27 and Aspergillus oryzae CJ KG, which are strains isolated from traditional fermented soybeans and have excellent protease activities.
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