Microorganisms for preparing traditional Korean soybean paste and the method for the production of soybean paste by using the same

摘要

The present invention relates to microorgaisms which produce the aroma and flavor of traditional Korean soybean paste. The present invention also relates to a method for producing the soybean paste which comprises inoculating a pure boiled soybean medium with Bacillus subtilis PM3 or Bacillus subtilis SS9 and culturing it at 25-35 C. for 40- 60 days to produce the soybean paste. The present invention further relates to a method for producing the soybean paste, which comprises inoculating a pure boiled soybean medium with Bacillus subtilis PM3 or Bacillus subtilis SS9 together with a fusant yeast ST723-F31 or Bacillus licheniformis SSA3-2M1 and culturing them at 25-35 C. for 40-60 days to produce the soybean paste.