Fermented soybean products with Bacillus spp. are indigenous to Asian and African countries, which have long traditional ties to this nutritious food source. The fermentation products derived from these foods are also known to act as anticarcinogenic agents and antioxidants [8]. Out of these health-promoting strains, Bacillus spp. strains, including B. subtilis and B. licheniformis, are known to play a major role in the soybean fermentation process [10]. In other words, the quality and functionality of fermented soybean products such as doenjang, cheongkookjang, kochujang, and kanjang are affected by microbes, the fermentation process, and input materials such as soybeans or grains [15]. Previous studies showed that after co-inoculation of B. licheniformis SCK 121057 and B. cereus at a ratio of 10 to 1 on the surface of cooked soybeans, the cell count of B. cereus had been dramatically reduced after 31 days of
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