Korean Journal of Microbiology (미생물학회지)

The Microbiological Society of Korea (한국미생물학회)
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Isolation and Identification of Bacillus Strains with Antagonistic Properties against Film-forming Yeasts Overgrown in Low Salted Soybean Pastes

저염 장류에서 증식하는 산막 효모에 길항 작용을 갖는 Bacillus 균주의 분리

  • Jeon, SaeBom (Department of Biological Sciences, Chonbuk National University) ;
  • Ryu, MyeongSeon (Department of Biological Sciences, Chonbuk National University) ;
  • Kim, Yong Sang (Department of Biological Sciences, Chonbuk National University) ;
  • Jo, Seung Wha (Sunchang Research Center for Fermentation Microbes (SRCM)) ;
  • Jeong, Do Yeon (Sunchang Research Center for Fermentation Microbes (SRCM)) ;
  • Uhm, Tai-Boong (Department of Biological Sciences, Chonbuk National University)
  • 전새봄 (전북대학교 자연과학대학 생명과학과) ;
  • 류명선 (전북대학교 자연과학대학 생명과학과) ;
  • 김용상 (전북대학교 자연과학대학 생명과학과) ;
  • 조승화 (순창군 발효미생물관리센터) ;
  • 정도연 (순창군 발효미생물관리센터) ;
  • 엄태붕 (전북대학교 자연과학대학 생명과학과)
  • Received : 2013.09.09
  • Accepted : 2013.09.20
  • Published : 2013.09.30
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Abstract

Soybean pastes with 8% (w/w) salinity were prepared instead of soybean paste with 14% (w/w) salinity to meet the growing demands of Korean's low sodium diet. After aging, white films had appeared on the surface of all low-salted soybean pastes [8% (w/w) salinity] unlike high-salted soybean pastes [14% (w/w) salinity]. All of eight microbes isolated from the surface film were identified as Pichia kudriavzevii. Eleven Bacillus strains with good characteristics of fermentation were isolated from traditionally fermented soybean pastes in order to preserve their unique flavors and aromas after aging, and as a result of analyzing the biochemical characteristics and 16S rRNA sequences, those were identified as B. subtilis, B. licheniformis, and B. methylotrophicus. All of the Bacillus isolates had antagonistic activities against 8 isolates of the film-forming yeasts and harbored the genes for synthesis of antimicrobial surfactants including lichenysin and/or surfactin.

한국인의 저염 섭취 필요성에 부응하기 위해 14% (w/w) 염도의 된장 대신 8% (w/w) 저염 된장을 제조하였다. 숙성 후 8% 저염 된장 시료들은 14% 염 된장과 달리 모두 산막을 형성하였고, 이 산막 형성균들을 동정한 결과 8종 모두 효모인 Pichia kudriavzevii에 속하였다. 장류 고유한 풍미를 유지하기 위해 발효 특성이 우수한 11종의 Bacillus 균들을 전통 장류에서 분리했고, 이들의 생화학적 특성 및 16S rRNA 염기 서열 분석 결과 B. subtilis, B. licheniformis, B. methylotrophicus로 동정되었다. 이 균주들은 8종의 산막 효모에 대해 증식 억제 능력을 보였으며, 항균 계면활성제인 lichenysin 또는 surfactin 유전자들을 함유하고 있었다.

Keywords

References

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