• 미생물학회지
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• 제53권1호
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• pp.29-38
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• 2017

본 연구에서는 토판염전 결정지에 서식하는 세균군집의 계통학적 다양성을 분석하고 culturomics법에 기반하여 고도 호염균의 다양성을 확보하고자 하였다. 토판염전 내 세균밀도를 조사한 결과, 직접검경법에 의한 생균수는 평판배양법에 비해 $10^3{\sim}10^4$ 배 이상 높은 계수치를 나타내어 배양이 곤란한 세균(viable but non-culturable bacteria, VBNC)이 다수 존재해 있음으로 판단되었다. 토판염전 결정지 내 세균군집 다양성 해석을 위해 배양비의존적 방법인 pyrosequencing 분자기법을 이용하였다. 세균군집의 경우 1,778 OTUs, 다양성 지수 6.16로 나타났으며, 18문46강85목140과 243속으로 확인되었다. Archaea군집은 643 OTUs, 다양성 지수 4.95로 3문6강7목7과 38속이 분포해 있음이 확인되었다. 고도 호염균 생육에 적합한 배양배지 및 배양조건을 고려한 총 59가지의 다양한 배양 방법을 이용하여 137균주를 순수 분리하였다. 분리된 고도호염균의 16S rRNA 유전자 분석결과, 총4문11속의 다양한 계통군으로 확인되었으며 호염성 archaea 계통군 Haloterrigena 속과 haloferax 속이 culturomics법을 통해 성공적으로 분리되었다. 고도 호염균 다양성 확보를 위해 culturomics법이 매우 효과적임을 밝혔다.

• 한국식품영양과학회지
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• 제23권5호
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• pp.856-862
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• 1994

In salt-preserved foods of every kinds, it was examined the growth condition of halophilic bacteria that induced a change of colour, taste, nutritive substance, a production condition of enzyme and a character of crude enzyme. Used bacteria is H. halobium a kind of extremely halophilic bacteria, and the required of optimum culture needed a quite long time of crude enzyme production is 168 hours. Optimum pH is about 7-7.5, so the traditional food of such neutrality pH as soybean paste and soy sauce particularly come into trouble because the growth can flourish in neutrality or alkaliescence, and the crude enzyme also appeared that best activation between pH 6 and pH 8. The optimum temperature is about 37$^{\circ}C$, the optimum temperature of enzyme is about 40 $^{\circ}C$ and the temperature stability is settled for 15 minutes and it is completely inactivated at 10 minutes. In the influence of each metal ion, Fe++ and Mn++ a stimulated the growth of H.halobium and the activation of enzyme, Cu++ and Zn++ were identified that made the growth and the activation of enzyme inhibit.

• 생명과학회지
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• 제13권4호
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• pp.505-510
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• 2003

멸치 젓갈에서 분리된 파아지의 일반적인 성질과 파아지 DNA 서열을 분석한 결과는 다음과 같다. 멸치 젓갈에서 분리된 파아지의 플라그는 대체로 작고 선명한 핀 형태로 직경 0.5∼l.0 mm이었으며, 파아지의 형태는 지름 68 nm의 대칭형 두부와 길이 100 nm의 contractile 미부를 가지고 있었고 base plate가 관찰되었다. 파아지 DNA의 크기는 약 20 Kbp 정도이었으며, DNA 염기서열은 H. salinarium 파아지 hp 32와 52.87%의 상동성을 나타내었으나 보다 정확한 분류를 위해 파아지 DNA의 전체 염기서열에 대한 분석이 이루어져야 할 것이다.

• 미생물학회지
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• 제29권1호
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• pp.56-62
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• 1991

Extremely halophilic bacteria isolated from salterns at Mado, Kyunggido, Korea, were identified and investigated on their salt requirements. The results have shown that six strains were identified to be belonged to the genus Halobacterium and three strains identified as the fenus Halococcus. Among them, the optimal NaCl concentration for growth of Halobacterium sp. EH10 was at 4.2M and no growth occurs below 2.0M NaCl. The strain, EH10, is nonmotile and showed acid production from glucose, fructose and maltose while H. salinarum is motile and does not produce acid from any carbohydrates. On the other hand, the strain EH10 does not utilize readily glucose while a number of sugars are readily utilized for growth with acid production by H. saccharovorum. Thus, the isolate, EH10, was classified into the genus Halobacterium and could be a novel species of the genus by its main morphological and physiological features including G+C content. The optimal temperature for growth of the isolate, EH10, was 50.deg.C. But this strain did not grow when NaCl was replaced with KCl.

• 생명과학회지
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• 제12권5호
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• pp.570-576
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• 2002

천일염에서 분리된 고호염성균인 Hainrcular sp. EH-1 으로부터 amylase 생성을 위한 배양조건을 검토하여 최적조건을 설정하였다. 그 결과는 다음과 같다. 아밀라아제 생산을 위한 배양 조건은 4$0^{\circ}C$, pH 7.5이었으며, 최적 생육배지를 soluble starch 1.5%, yeast extract 1.0%, MgSO$_4$7$H_2O$ 2.0%, KCI 0.1%, NaCl 25%로 조성하여 500 $m\ell$ 삼각 플라스크에 100 $m\ell$ 씩 분주하여 110 rpm/min으로 진탕 배양시켰다. 생육과 효소활성은 9일 배양 후 최대치를 나타내어서, 균의 생육정도와 효소생산 사이에서 증식연관형을 나타내었다.

• 한국미생물·생명공학회지
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• 제27권2호
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• pp.129-135
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• 1999

EH-1 was highest at 9 days of incubation. This regrowth and enzymatic activity of Haloarcular sp. EH-1 was highest at 9 days of incubation. This amylase was purified by acetone fractionation, DEAG-Cellulose column chromatography, 1st Sephadex G-75 gel filtration, CM-Cellulose column chromatography and 2nd Sephadex G-75 gel filtration. The amylase was purified about 98.64 fold with a yield of 11.75%. The molecular weight of amylase was estimated to be about 43,000and 40,000 by gel filtration and SDS-polyacrylamide gel electrophoresis, respectively, suggesting that the enzyme was a monomer. Amylase had an optimal temperature of 4$0^{\circ}C$, and an optimum pH of 7.0, and the thermal stability was observed the above 50% at 10$0^{\circ}C$ after 1 hour, and the stable range of pH was 6.0 to 8.0. The enzymatic activity was increased in the presence of 10 mM 2-mercaptoethanol, slightly by 10 mM SnCl2.2H2O.FeCl2.4H2O.CuCl2.2H2O.HgCl2.6H2O and SDS. End products from soluble starch were glucose, maltose and maltotriose, and Km value for soluble starch was 2.5mg/ml.