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Identification of the Predominant Bacillus, Enterococcus, and Staphylococcus Species in Meju, a Spontaneously Fermented Soybean Product

메주 발효 관련 Bacillus, Enterococcus, Staphylococcus 속 우점종 확인

  • Jang, Mihyun (Department of Food Science and Biotechnology, Kyonggi University) ;
  • Jeong, Do-Won (Department of Food and Nutrition, Dongduk Women's University) ;
  • Lee, Jong-Hoon (Department of Food Science and Biotechnology, Kyonggi University)
  • 장미현 (경기대학교 식품생물공학과) ;
  • 정도원 (동덕여자대학교 식품영양학과) ;
  • 이종훈 (경기대학교 식품생물공학과)
  • Received : 2019.02.08
  • Accepted : 2019.02.25
  • Published : 2019.09.28

Abstract

Meju is a spontaneously fermented soybean product produced in Korea. We isolated the bacteria of the genera Bacillus, Enterococcus, and Staphylococcus from 12 meju samples collected from five regions of Korea using selective media, and we identified them based on the sequence analysis of 16S ribosomal RNA and gmk (guanylate kinase) genes. Bacillus and Enterococcus strains were identified from all samples and the numbers of Bacillus strains in the 11 samples were >15% of the total cell number. Therefore, the genus Bacillus was confirmed as the predominant bacterial group of meju. Staphylococcus strains were identified from six samples. The identified 151 Bacillus isolates predominated in the following order: B. velezensis, B. sonorensis, B. subtilis, and B. licheniformis. Among the 165 Enterococcus isolates, 163 strains were identified as E. faecium. Eighty-two Staphylococcus isolates were classified into six species of coagulase-negative Staphylococcus group and S. xylosus was the predominant species.

Keywords

Meju;Bacillus velezensis;Bacillus sonorensis;Enterococcus faecium;Staphylococcus xylosus

Acknowledgement

Supported by : National Research Foundation of Korea (NRF), Kyonggi University

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