• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.389-393
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• 2002

Among the bacterial strains isolated from chungkook-jang, Bacillus subtilis CH-1, Bacills circulans K-1 and Bacillus subtitis (natto) N-1, Bacillus subtitis CH-1 showed the highest productivity of biosufactant. A-medium was selected for the basal medium in the large scale production of biosurfactant, and modified to synthetic medium which containing 2% glucose, 0.3% soy peptone, and mineral salts. The surface tension was reduced to maximal value after 96 hr after fermentation, about the 43% of initial tension. Temperature and initial pH of medium was not critical factor for the biosurfactant production. The yield of crude biosurfactant was 6 g/L under the optimum condition.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.229-234
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• 1989

Cooked soybeans were fermented with B. subtilis and B. natto for 48 hrs and 74 hrs. The odor concentrates of during these Chungkookjang fermentation were obtained with a simultaneous distillation and extraction system. The seperation and identification were carried out by GC and GC-MS. The main components of the cooked odor concentrate of soybeans were 3-methyl-1-butanol, 1-pentanol and 1-octen-3-ol etc.. In Chungkookjang (B. subtilis inoculation), 3-methyl-1-butanol, 1-pentanol and 1-octen-3-ol remained but alkyl pyrazines such as 2,5-dimethyl pyrazine, trimethyl pyrazine and tetramethyl pyrazine increased and those increased during the fermentation. In Chungkookjang(B. natto inoculation), 3-methyl-1-butanol, 1-pentanol and 1-octen-3-ol, main components of cooked soybeans decreased and alkyl pyrazines increased, especially, tetramethyl pyrazine remarkably increased during fermentation. From the result, it seems that alkyl pyrazines caused the characteristic odor of Chungkookjang and mask the beany odor.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.600-606
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• 2012

A Bacillus sp. that produces fibrinolytic enzyme was isolated from Cheonggukjang, a traditional Korean soybean-fermented food. According to 16S rRNA gene base sequencing, the bacillus was identified as a variety of Bacillus subtilis, and named Bacillus subtilis IDCC 9204. Fibrinolytic enzyme NK-IL9204 was stable up to $60^{\circ}C$ and within pH range of 5-10. Purified NK-IL9204 was detected through fibrin zymography. The molecular weight and isoelectric point of the enzyme were estimated to be 27.7 kDa and 6.7 by SDS-PAGE and 2D electrophoresis, respectively. Its amino acid sequence was similar to that of nattokinase (identities 99.5%) and different from that of nattokinase BPN (identities 86.4%). The plasma fibrinolytic activity of NK-IL9204 was measured by euglobulin clot lysis times (ECLT). The NK-IL9204 was orally administered to SD rats for 3 weeks (1,000 FU/rat/day). The ECLT was significantly shortened by supplementation of NK-IL9204.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.10
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• pp.1369-1379
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• 2010

This study investigated purification and milk-clotting activity of the enzymes produced by Bacillus subtilis var, natto and Rhizopus oligosporus compared with that of commercial rennet. The clotting time, viscosity, tension and microstructure of the curd and electrophoretic patterns of milk proteins were determined. The milk-clotting activity/proteolytic activity ratios (MCA/PA ratio) of B. subtilis, R. oligosporus and commercial rennet were also compared. The results revealed that the curd formed by the commercial rennet had the highest viscosity and curd tension and the shortest clotting time among the three enzymes. However, curd produced by Rhizopus enzymes was ranked as second. From the MCA/PA ratio and electrophoretogram analyses it could be concluded that the enzyme produced by B. subtilis had the highest proteolytic activity, while the commercial rennet had the highest milk-clotting activity. Observations of microstructures of SEM showed that the three-dimensional network for curd formed by commercial rennet was denser, firmer and more smooth. The milk-clotting activity, specific activity, purification ratio and recovery of the purified enzymes produced by both the tested organisms were also determined with ion exchange chromatography and gel filtration.

• Korean Journal of Veterinary Service
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• v.29 no.3
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• pp.257-266
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• 2006

The present study was done to investigate the effect of dietary supplemental freezer dry powder fermentation soybean by Bacillus subtilis (natto) on the growth performance and intestinal microflora, prevention of fowl typhoid infection, the uptake of vegetative diet in broiler chickens. The chickens were fed control diet (supplement antibiotics) and fermentation soybean (0.75, 1.5, 3%) diets. A total of 280 one day old broiler chickens with randomly mixed sexes were fed the four diets for 6 weeks. Body weight gain of chicken fed 1.5% fermentation soybean by B subtilis tend to increase higher than the control from 6th week. Chickens fed diets containing 1.5% fermentation soybean by B subtilis had higher intake than those fed the other levels to the 3th weeks, but lower than control from the 4th week to the 6th week. Feed conversion also improved significantly in the supplemental 1.5% fermentation soybean by B subtilis from the 4th week to the 6th week. The number of B subtilis and Lactobacillus spp in the ileum and cecum tend to increase in the supplemental fermentation soybean by B subtilis at 6 week of age, but was not significantly different. In the nutrient digestibility, the feed conversion on the supplemental 1.5% fermentation soybean by B subtilis was better than the control and the weight of drying feces lower than the control. In test of S. gallinarum intramuscular inoculation, reisolation rate of S gallinarum in liver and feces 1.5% the fermentation soybean by B subtilis 75% (liver), 17% (feces) had decreased than the control.

• Journal of environmental and Sanitary engineering
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• v.17 no.3
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• pp.14-20
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• 2002

In order to improve the quality and sensory evaluation of Fermented Soybean(Chungkugjang meju) were investigated. The samples were prepared and fermented by the inoculation of Bacillus strains (B. subtilis, number 1, B. natto, number 2) that the product made With sanitary canned food. 1. The water content of samples was 46.75~50.60%, pH 5.35~6.95 and total acidity 3.26~3.62. 2. The reducing sugar of content for sample was 9.49~10.05%, Amino-N, 67~396mg% and the activity of protease was 0.36~1.49unit/g. 3. The heavy metals analyzed from sample cans, iron, tin and lead content of sample were 5.32~5.84ppm, 27.31~29.04ppm and 0.019~0.021ppm. 4. Therefore, results that Chungkugjang-meju manufactured from B. natto starter induced better product Quality and sensory test than that of the B. subtilis strain.

• Journal of Microbiology and Biotechnology
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• v.9 no.2
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• pp.230-233
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• 1999

A plasmid vector was constructed for the expression and secretion of Bacillus macerans cyclodextrin glucanotransferase (CGTase) in Bacillus subtilis. The vector, pUBACGT, was composed of the ribosome-binding sequence, signal sequence, and cgt gene from B. macerans under the control of amyR2, the promoter of amyE gene coding for $\alpha$-amylase from B. subtilis var. natto. Bacillus subtilis LKS88, a mutant strain lacking genes for an amylase and two proteases, was used as a host for the transformation of the plasmid vector. The transformants were selected on kanamycin-containing Luria-Bertani plates. The starch hydrolyzing activity was observed on the starch-containing plates by the iodine method and cyclodextrin-forming activity was detected in the culture medium. A SDS-PAGE analysis showed that most of the expressed CGTase in the recombinant B. subtilis was secreted into the medium at a high expression level.

• Korean Journal of Microbiology
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• v.24 no.2
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• pp.161-167
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• 1986

Some of the physiological properties of Sp816 bacteriophage of Bacillus subtilis SNU816 were characterized. It could form plaques on either B. subtilis SNU816 or B. natto 8102, but not on any other bacillus strains investrgated. Its plaque morphology was circular with a diameter of less than 1.0mm and had a narrow halo surrounding the clear center. Its latent period was 34-36 min and had a burst size of 547. It was most stable at pH 6.0, and rapidly inactivated at $60^{\circ}C$ with a initial deaty rate of -0.216 $min^{-1}$. Host range, thermal inactivation rate at $60^{\circ}C$, pH stability, and UV sensitivity revealed that SP816 was quite different from any other phages investigated together but seemed to be rather related to B. natto phages.

• Food Quality and Culture
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• v.3 no.1
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• pp.40-44
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• 2009

To evaluate the hypolipidemic effects of Cheonggukjang (CGJ), which is frequently used in Korea similar to Natto in Japan and Douchi in China like a dairy product, boiled soybeans were fermented with two Bacillus strains, B. subtilis and B. licheniforms, isolated from rice straw and their antihyperlipidemic effects of their products were investigated. Treatment with the CGJs significantly reduced blood triglyceride (TG) and total cholesterol (TC) levels and increased HDL cholesterol levels in Triton WR-1339-induced hyperlipidemic mice. The treatment of non-fermented soybeans alone also reduced blood TG and TC levels, but not significantly. Feeding the CGJs significantly lowered high blood TG and TC levels as well as body and epididymal mass weights in hyperlipidemic mice induced by the long-term feeding of a high-fat diet that increased blood HDL cholesterol levels. The B. subtilis-fermented CGJ products more potently reduced TG and TC levels, although the differences between the starters were not significant. These finding suggest that CGJ products may be effective as hypolipidemic foods by the synergistic interaction of soy and Bacillus strains.

• KSBB Journal
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• v.27 no.6
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• pp.375-380
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• 2012

We previously reported that Ultra nattokinase$^{(R)}$ showed high fibrinolytic activity and revealed antithrombotic effect in rat blood plasma based on its ability to suppress collagen-induced platelet aggregation. This research was carried out to verify the clot lysing activity and blood flow enhancing effects of Ultra nattokinase$^{(R)}$ via monitoring and comparing the antithrombotic effects in rat artery between oral administration of Ultra nattokinase$^{(R)}$ and maltodextrin. SD rats were fed with 1.11 mg/kg of Ultra nattokinase$^{(R)}$ for 4 weeks. The effect on arterial thrombosis was then evaluated using an antithrombotic model after induction by $FeCl_3$. Detected fibrinolytic activity was proportional to the content of Ultra nattokinase$^{(R)}$ and statistical extents of the antithrombotic activity was enhanced strongly twice rather than control group. The PT and the aPTT, however, showed only a small difference between two groups. The results suggest that Ultra nattokinase$^{(R)}$ can effectively treat thromboembolism and enhance blood flow, and that Ultra nattokinase$^{(R)}$ can also prevent venous occlusion by aiding clot lysis.