Inhibitory Effects of Bacillus subtilis Isolated from Meju (Fermented Soybean Brick) on the Growth of Aspergillus parasiticus
Jong-Gyu Kim,
Jeong-Yeong Park
Abstract:Background: Meju is a base material for making soy sauce, soybean paste, and red chili pepper paste, which are representative ingredients of Korean cuisine. Objectives: This study aimed to isolate a predominant bacterial strain of B. subtilis from meju and to observe its inhibitory effects on an aflatoxigenic mold. Methods: We used yellow soybeans (Glycine mar (L) Mert) grown in South Korea, and meju was produced according to the recommended methods of the Korea Food Research Institute. The identification of t… Show more
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