FERMENTED SOYBEANS COMPRISING FERMENTATION BACTERIA FOR WATERY RADISH KIMCHI

摘要

Cheonggukjang containing Dongchimi fermentation bacteria is provided to remove the unpleasant smell of Cheonggukjang by adding a natural radish juice medium inoculated with the Dongchimi fermentation bacteria to fermented soybeans, thereby enabling everyone to take the Cheonggukjang easily. Cheonggukjang containing Dongchimi fermentation bacteria is prepared by: fermenting soybeans to make Cheonggukjang; culturing Dongchimi fermentation bacteria in a natural radish juice medium; and adding the culture fluid to the Cheonggukjang. The Dongchimi fermentation bacteria are DC-3(Leuconostoc sp. DC-3)[KACC91235P] having antifungal activity, and the Cheonggukjang fermentation bacteria are MK-15(Bacillus sp. MK-15)[KACC91236P] having fibrinolytic activity.