Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
권호 표지

Isolation and Microbiological Characteristics of Bacillus megaterium SMY-212 for Prepartion of Black Bean Chungkugjang

검정콩 청국장 조제를 위한 Bacillus megaterium SMY-212의 분리 및 균학적 특성

  • 손미예 (한국전통발효식품연구소) ;
  • 권선화 (한국전통발효식품연구소) ;
  • 성찬기 (한국전통발효식품연구소) ;
  • 이상원 (한국전통발효식품연구소,진주산업대학교 미생물공학과) ;
  • 박석규 (한국전통발효식품연구소, 순천대학교 식품영양학과)
  • Published : 2001.08.01
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Abstract

In order to produce a high quality and functional black bean Chungkugjang, a bacterium which has potent enzyme activities(protease:124.8 U/$m\ell$, $\alpha$-amylase: 78.2U/$m\ell$, glucoamylase; 13.9U/$m\ell$, ), was isolated by using the halo zone method and identified by morphological, cultural and biochemical properties, and then finally confirmed by GP-microplate identification system as Bacillus megatrium SMY-212. The isolated SMY-212 system was also high in the formation of mucoid material and fibrinolytic activity.

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