Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Isolation, Identification, and Characterization of Pichia guilliermondii K123-1 and Candida fermentati SI, Producing Isoflavone β-Glycosidase to Hydrolyze Isoflavone Glycoside Efficiently, from the Korean Traditional Soybean Paste

  • Kim, Won-Chan (Department of Agricultural Chemistry, Kyungpook National University) ;
  • So, Jai-Hyun (Department of Agricultural Chemistry, Kyungpook National University) ;
  • Kim, Sang-In (Department of Agricultural Chemistry, Kyungpook National University) ;
  • Shin, Jae-Ho (Department of Agricultural Chemistry, Kyungpook National University) ;
  • Song, Kyung-Sik (Department of Agricultural Chemistry, Kyungpook National University) ;
  • Yu, Choon-Bal (Department of Food Science and Engineering, Daegu University) ;
  • Kho, Yung-Hee (Korea Research Institute of Bioscience and Biotechnology) ;
  • Rhee, In-Koo (Department of Agricultural Chemistry, Kyungpook National University)
  • Published : 2009.12.31
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Abstract

A total of 155 microbial strains were isolated from the Korean traditional soybean paste based on their morphological features on the growth of agar plate. Among the isolated strains, a total of 28 strains were capable of hydrolyzing isoflavone glycoside to isoflavone aglycone efficiently in the soybean paste. Finally, two strains, K123-1 and SI, were selected because of their resistance to 15% NaCl and ability to convert isoflavone glycoside to isoflavone aglycone efficiently during the fermentation of soybean paste. The isolated strains K123-1 and SI were identified to be Pichia guilliermondii and Candida fermentati, respectively, using the partial 26S rDNA sequence analysis and phylogenic analysis. Pichia guilliermondii K123-1 and Candida fermentati SI converted daidzin to daidzein up to 96% and 95%, respectively, and genistin to genistein up to 92% when soybean pastes were fermented at $30^{\circ}C$ for 20 days with a single isolated strain. Pichia guilliermondii K123-1 and Candida fermentati SI were able to grow in the presence of 15% NaCl on both liquid medium and agar plate. We think that Pichia guilliermondii K123-1 and Candida fermentati SI might be one of good candidates for making functional soybean paste because they are isolated from the Korean traditional soybean paste and have a good ability to convert isoflavone glycosides to isoflavone aglycones and a high salt tolerance.

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References

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