Method for producing Korean-style miso tama miso using Bacillus amyloliquefaciens CJ3-27 and Aspergillus oryzae CJKG which are novel strains

摘要

PROBLEM TO BE SOLVED: To produce a Korean miso tama miso having a uniform taste quality while shortening the fermentation period and aging period of miso tama in the production of a traditional traditional Korean miso, and ensuring safety against pathogenic microorganisms. The present invention provides a method for producing a Korean-style miso tama miso using Bacillus amyloliquefaciens CJ 3-27 and Aspergillus oryzae CJ KG, which are novel strains having an excellent effect. SOLUTION: Bacillus amyloliquefaciens CJ 3-27 and Aspergillus oryzae CJ, which are isolated from traditional miso balls and are excellent in proteolytic enzyme activity. A method of manufacturing Korean miso tama miso using KG. [Selection] Figure 1