FIELD: food industry.
SUBSTANCE: invention relates to microbiology and food industry. New Bacillus amyloliquefaciens CJ14-6 strain isolated from traditional meju is used in the soy koji preparation method. Soy koji preparation method includes: wetting soy in water or adding water to soy and steam treatment of wetted soy; and inoculating the Bacillus amyloliquefaciens CJ14-6 strain into the soy treated, fermentation of the soy treated with steam and fermented soy bean drying to produce soy koji.
EFFECT: invention enables to obtain a strain having high protease activity and anti-obesity activity, as well as a product using said strain, the consumption of which promotes obesity prevention.
8 cl, 2 dwg, 14 tbl, 3 ex
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