METHOD FOR PRODUCING CHEONGDOENJANG USING FUNCTIONAL EFFECTIVE MICROORGANISM AND CHEONGDOENJANG PRODUCED BY THE SAME

摘要

In the method for producing green soybean paste using functional useful strains, the steps of preparing oat koji using Aspergillus oryzae SRCM100678 strain, increasing soybeans, and adding Bacillus subtilis to some of the increased soybeans Preparing cheonggukjang by inoculating Bacillus Subtilis SRCM100757 strain, mixing and ripening the oat koji, the steamed soybean and the chungkukjang in a preset ratio to prepare a cheonggukjang base and the cheonggukjang It includes the step of preparing a soybean paste by adding an auxiliary material to the base.