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Characteristics and functional analysis of Bacillus strains from the fermented soybean products, Cheonggukjang

전통 발효 청국장으로부터 분리한 Bacillus 균주들의 특성 및 기능 분석

  • Moon, Ji-Young (Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kwon, Soon-Wo (Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Hong, Seung-Beom (Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Seok, Soon-Ja (Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Jeong-Seon (Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Soo-Jin (Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration)
  • 문지영 (농촌진흥청 국립농업과학원 농업미생물과) ;
  • 권순우 (농촌진흥청 국립농업과학원 농업미생물과) ;
  • 홍승범 (농촌진흥청 국립농업과학원 농업미생물과) ;
  • 석순자 (농촌진흥청 국립농업과학원 농업미생물과) ;
  • 김정선 (농촌진흥청 국립농업과학원 농업미생물과) ;
  • 김수진 (농촌진흥청 국립농업과학원 농업미생물과)
  • Received : 2015.09.04
  • Accepted : 2015.09.23
  • Published : 2015.09.30

Abstract

For selecting Bacillus strains producing high-quality Cheonggukjang, 8 strains were isolated from the different Cheonggukjang samples. Seven of them exhibited the highest 16S rRNA gene sequence similarity value of over 99.9% to Bacillus subtilis subsp. subtilis and one of them showed the similarity to B. licheniformis. All the strains showed positive activities for amylase, cellulase, protease and lipase, and 6 strains are positive for fibrinolytic activity. To confirm the safety of the strains isolated from the samples of Cheonggukjang which are manufactured by traditional method, strains were analyzed for the presence of seven toxin genes of Bacillus cereus and results were found negative. And 7 strains did not produce at all or merely produce both histamine and tyramine, the representative biogenic amines. Biogenic amine degradation analysis by HPLC revealed that, most of them exhibited tyramine degradation activity. For Cheonggukjang fermented by artificial inoculation of selected strains, fermentation property, sensory test, volatile basic nitrogen production and metabolic profiles by $^1H-NMR$ were tested. Seven strains were confirmed to make high-quality Cheonggukjang.

Keywords

Bacillus;biogenic amine;Cheonggukjang;enzyme activity;fibrinolysis

Acknowledgement

Supported by : 국립농업과학원

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