Potentiality of Bacillus amyloliquefaciens KFCC11574P isolated from Korean traditional doenjang as a starter in the production of functional soya bean paste

Author:

Hong Yeun1,Jung Hyun-Ji1,Han Seon-Kyeong1,Kim Hae-Yeong1

Affiliation:

1. Department of Food Science & Biotechnology; Institute of Life Sciences & Resources; Kyung Hee University; Yongin 446-701 Korea

Funder

Ministry for Food, Agriculture, Forestry and Fisheries

National Research Foundation of Korea

Ministry of Science, ICT and Future Planning

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference34 articles.

1. The fibrin plate method for estimating fibrinolytic activity;Astrup;Archives of Biochemistry and Biophysics,1952

2. Characteristics of bacterial-koji and doenjang (soybean paste) made by using Bacillus subtilis DJI;Chang;Korean Journal of Microbiology and Biotechnology,2007

3. Changes in flavor of cheonggukjang during fermentation;Choi;Korean Journal of Food Science and Technology,1989

4. Selective cytotoxic effects of doenjang (Korean soybean paste) fermented with Bacillus strains on human liver cell lines;Choi;Journal of Microbiology and Biotechnology,1999

5. Purification and characterization of a subtilisin D5, a fibrinolytic enzyme of Bacillus amyloliquefaciens DJ-5 isolated from doenjang;Choi;Food Science and Biotechnology,2009

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