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The Antimicrobial Activity of Cheonggukjang, Using the New Strain, Bacilllus amyloliquefaciens NBF11-1 Extract and Their Heat and pH Stabilities

신균주 Bacillus amyloliquefaciens NBF11-1을 이용한 청국장의 항균활성과 열 및 pH 안정성

  • Kim, Han Soo (Department of Health science Graduate School of Chosun University)
  • 김한수 (조선대학교 대학원 보건학과)
  • Received : 2016.04.11
  • Accepted : 2016.07.07
  • Published : 2016.07.31

Abstract

This study aims to determine the antimicrobial activity of fermented Cheonggukjang extract using the new Strain, Bacillus amyloliquefaciens NBF11-1, which was first found on the surface of the node part of bamboo stems, but has been studied very little so far. Bacillus subtilis NG24, which is the traditional fermented strain of Cheonggukjang, was selected as the control group and a comparative analysis was performed. The experimental method included measurements of the antimicrobial activity, minimum inhibitory concentration (MIC) and heat and pH stability. B. amyloliquefaciens NBF11-1 had stronger antimicrobial activity than B. subtilis NG24 against the gram-positive bacteria, C. perfringens and S. aureus and the gram-negative bacteria, A. faecalis and E. coli among the six species of pathogenic bacteria studied. When the minimum inhibitory concentration was measured, B. amyloliquefaciens NBF11-1 in C. perfringens, S. aureus, A. faecalis, and E. coli had an inhibitory effect at concentrations of 0.01 %, 0.21 %, 0.45 % and 0.29 %, respectively, compared to B. subtilis NG24. When the heat and pH stability was measured, B. subtilis NG24 and B. amyloliquefaciens NBF11-1 Cheonggukjang extract did not show any decrease in activity when held at a temperature of $121^{\circ}C$ for 15 minutes and at pH values ranging from 2 to 10 and were therefore considered to be relatively stable against heat and pH changes.

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