• Food Science and Biotechnology
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• v.18 no.4
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• pp.1035-1037
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• 2009

In this study we analyzed the dynamic changes in microbiota composition during kochujang fermentation at $30^{\circ}C$. During fermentation, the viable cell counts slowly increased and reached $3.2{\times}10^7$ for aerobic bacteria, $8.3{\times}10^3$ for yeast, and $1.4{\times}10^3$ CFU/mL for fungi after 60 days. Bacilli were found to be the most dominant microorganisms throughout the fermentation process. Using the culture dependent method Bacillus subtilis, Bacillus licheniformis, and Bacillus amyloquefaciens were found to be the main species during the early stages of fermentation; however, Bacillus pumilus and Bacillus stearothermophilus became the most dominant species during the late stage of fermentation. In contrast, when the polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) method was used Bacillus ehimensis was found to be the dominant species during the early stage of fermentation and Bacillus megaterium, B. pumilus, B. subtilis, and B. licheniformis were dominant in the ate stages. These results indicate various other Bacillus species rather than just B. subtilis and B. licheniformis might be involved in the fermentation of kochujang.

• Journal of Microbiology and Biotechnology
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• v.26 no.12
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• pp.2179-2183
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• 2016

Nitrilases pose attractive alternatives to the chemical hydrolysis of nitrile compounds. The activity of bacterial nitrilases towards substrate is intimately tied to the formation of large spiral-shaped oligomers. In the nitrilase CynD (cyanide dihydratase) from Bacillus pumilus, mutations in a predicted oligomeric surface region altered its oligomerization and reduced its activity. One mutant, CynD Y70C, retained uniform oligomer formation however it was inactive, unlike all other inactive mutants throughout that region all of which significantly perturbed oligomer formation. It was hypothesized that Y70 is playing an additional role necessary for CynD activity beyond influencing oligomerization. Here, we performed saturation mutagenesis at residue 70 and demonstrated that only tyrosine or phenylalanine is permissible for CynD activity. Furthermore, we show that other residues at this position are not only inactive, but have altered or disrupted oligomer conformations. These results suggest that Y70's essential role in activity is independent of its role in the formation of the spiral oligomer.

• Journal of fish pathology
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• v.28 no.2
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• pp.63-69
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• 2015

The biological characteristics of Bacillus sp.CPB-St as a probiotic strain to control fish streptococcosis was determined. Based on 16S rRNA sequencing, Bacillus sp.CPB-St was identified as Bacillus pumilus and named B. pumilus CPB-St (Abbreviated as CPB-St). Growth inhibitory activity of CPB-St against Streptococcus spp. was examined at three different incubation temperatures ($20^{\circ}C$, $25^{\circ}C$, and $30^{\circ}C$) and three culture media (NA, TSA, and BHIA) based on the diameter of inhibition zone. Its activity (inhibition zone of 11~29 mm) at $20^{\circ}C$ was higher than that (12~21 mm) at $30^{\circ}C$. Its activity (29 mm) in NA media was the same as that (29 mm) in TSA media. However, it was higher than that (22 mm) in BHIA media. The inhibitory activity of CPB-St against Streptococcus spp. was high at pH7. However, its activity was the same at salinity of 0.5% to 3%. CPB-St showed maximum growth after incubation at $25^{\circ}C$ for 48 h. To use CPB-St as probiotics, settlement studies in fish intestine and its efficacy through feeding are needed. CPB-St was highly resistant to gastric juice at pH4 and flounder's bile salt as well as deoxycholic acid at $300{\mu}g/ml$. CPB-St showed optimal viability in 1% NaCl. It showed similar growth in 0% to 7% NaCl. CPB-St could tolerate $-20^{\circ}C$ and $-70^{\circ}C$ for 45 min. There was no difference in the growth of the strain between room temperature and $4^{\circ}C$. Fish diet supplemented with CPB-St could be stored at low temperature without cell loss. Therefore, CPB-St might be used as probiotics to control streptococcosis of fish.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.361-367
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• 2010

Bacterial contamination of cooked rice was analyzed to evaluate the microbial safety. Thirty raw rice samples were collected in Korea and cooked in an electric rice cooker. Mesophilic aerobe, food-poisoning Bacillus cereus group, and their toxin genes were determined on cooked rice. The percentage of total mesophilic aerobe based on 1-3 log CFU/g was 27% among the samples. Bacillus spp. in MYP selective medium was similar to the number of mesophilic aerobe, whileas Bacillus spp. was detected in most samples after enrichment. Thirty-seven isolates from 30 cooked rices were identified as B. thuringiensis, B. cereus, B. valismortis, B. pumilus, B. coagulans, B. licheniformis, Geobacillus stearothermophilus, and Brevibacillus laterosporus. Twenty isolates (54%), more than half of the isolates, were B. thuringiensis while nine (27%) were identified as B. cereus. All B. thuringiensis isolates possessed non-hemolytic toxin genes and interestingly, seven B. cereus among nine isolates possessed emetic toxin genes. More B. thuringiensis was present on the cooked rice than B. cereus and most B. cereus possessed emetic toxin genes rather than diarrheal toxin genes. Therefore, food-borne outbreak due to B.cereus on the cooked rice kept at room temperature might be examples of emetic food-poisoning.

• Microbiology and Biotechnology Letters
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• v.4 no.4
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• pp.166-178
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• 1976

Taxonomic study of 11 strains of Bacillus coagulans and 14 strains of 13 spccies of Bacillus by deoxyribonucleic acid (DNA)-DNA hybridization were conducted. Among the 11 strains of B. coagulans, 6 were isolated from soil and the rest were the authentic strains obtained from American Type culture collection (ATCC) or the Institute for Fermentation, Osaka (IFO). All strains were examined to confirm as they are expected species of B. coagulans by the methods of Cordon et al. according to Bergey's Manual (8th ed.). The intraspecific DNA homology indexes among the 11 strains of B. coagulans using strain ATCC 7050 as the standard ($^3$H labeled input DNA) showed 76％ or, more, respectively. These findings accorded well with the results of the conventional taxonomic study according to the Bergey's Manual. The interspecific DNA homology indexes between B. coagulant strain ATCC 7050 and the type cultures of B. subtilis (168), B. licheniformis (IFO 12107), B. pumilus (IFO 12110), B. firmus (ATCC 14575), B. lentus (ATCC 10840), B. circulans (ATCC 4513), B. macelans (ATCC 8244), B. polymyxa (ATCC 842), B. sphaericus (ATCC 14577), B. brevis (ATCC 8246, IFO 12334), B. laterosporus (ATCC 64), and B. pantothenticus (ATCC 14576) respectively, showed 2 to 4％, while that of between B. coagulans ATCC 7050 and Escherichia coli K-12 was less than 1 ％.

• Journal of Environmental Science International
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• v.16 no.10
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• pp.1203-1208
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• 2007

Feathers are produced in huge quantities as a waste product at commercial poultry processing plants. Since feathers are almost pure keratin protein, feather wastes represent an alternative to more expensive dietary ingredients for animal feedstuffs. Generally they become feather meal used as animal feed after undergoing physical and chemical treatments. These processes require significant energy and also cause environmental pollutions. Therefore, biodegradation of feather by microorganisms represents an alternative method to prevent environment contamination. The aim of this study was to investigate cultural conditions affecting keratinolytic protease production by Bacillus pumilus RS7. We also assessed the nutritive value of microbial and alkaline feather hydrolysates, The composition of optimal medium for the keratinolytic protease was fructose 0.05%, yeast extract 0.3%, NaCl 0.05%, K2HPO4 0.03%, KH2PO4 0.04% and MgCl2 6H2O 0.01%, respectively. The optimal temperature and initial pH was $30^{\circ}C$ and 9.0, respectively. The keratinolytic protease production under optimal condition reached a maximum after 18 h of cultivation. Total amino acid content of feather hydrolysates treated by NaOH and B. pumilius RS7 was $113.8\;{\mu}g/ml$ and $504.9\;{\mu}g/ml$, respectively. Essential amino acid content of feather hydrolysates treated by NaOH and B. pumilius RS7 was $47.2\;{\mu}g/ml$ and $334.0\;{\mu}g/ml$, respectively. Thus, feather hydrolysates have the potential for utilization as an ingredient in animal feed.

• Animal Systematics, Evolution and Diversity
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• v.3 no.1
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• pp.57-62
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• 1987

잔라북도 부안군의 백천에 서식하는 기름종개속 어류의 표본을 조사한바, 종검색의 기준이 되는 수컷 가슴지느러미 기부에 출현하는 골질반은 참종개 Cogbitis koreensis 와 비슷하지만, 조골수역의 기름종개 속 모든 표본은 체측반문의 모양이 특이하고, 척추골수가 37-40개로 적으며 체장범위가 85m 이하인 소형인 점이 참종개와는 잘 구별되어 신아종 C.koreensis pumilus n. subsp.(부안종개, 신칭)로 명명 기재한다.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.749-758
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• 2018

The objective of this study was to provide preliminary data for food industry by investigating the distribution of microorganisms in raw materials and sausage examining the effect of heating temperature on sausage quality. Total microbes in sausage ranged 2.21-3.11 Log CFU/g. Bacillus pumilus, B. licheniformis, Staphylococcus saprophyticus, and Enterococcus faecalis were detected on sausage. Total microbes in raw materials was 1.59-7.16 Log CFU/g. Different types of microorganisms were found depending on raw materials, with B. pumilus and B. subtilis were being detected in both raw materials and sausage. Total microbes in sausage after heating was in the range of 1.10-2.22 Log CFU/g, showing the trend of decrease in total microbe with increasing heating temperature, although the decrease was not significant. With increasing heating temperature, pH and hardness were also increased. The yield of sausage manufactured at $85^{\circ}C$ was 95.42% while that manufactured at $65^{\circ}C$ was 96.67%. Therefore, decreasing heating temperature during sausage production might increase yield and save energy without microbiological effect.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.579-584
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• 2001

Chitooligosaccharides were prepared by enzymatic hydrolyzing of crab shell chitosan. Low Molecular Meight chitooligosaccharides(LMW-chitooligosaccharides) , 64.3% of which was composed of trimer, tetramer, and pentamer, was obtained by hydrolyzing chitosan with the chitosanase originated Bacillus pumilus BN -262. High Molecular Meight chitooligosaccharides ( HMW-chitooligosaccharides ) , 49.3% of which was composed of chitooligosaccharides over heptamer, was obtained by hydrolyzing chitosan with the cellulase originated Trichoderma viride. Antimicrobial activity and colony forming inhibitory activity of chitooligosaccharides were tested. MIC of LMW-chitooligosaccharides against Bacillus cereus, Bacillus subtilis, Candida albicans, Escherichia coli, Escherichia coli O157 : H7, Lactobacillus plantarum, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella enteritidis, Salmonella typhimurium, Staphylococcus aureus and Streptococcus mutans was 1.5%, 1.5% above 2.0%, 1.5%, 1.5%, below 0.5%, 2.0%, 1.5%, above 2.0%, 1.0%, 1.5% and 1.0% respectively. .

• Journal of the Korea Organic Resources Recycling Association
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• v.15 no.2
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• pp.128-135
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• 2007

Microorganisms which can degrade organic compounds such as proteins, lipids, and cellulose in food wastewater, were isolated from food wastewater, livestock wastewater, earthworm, and etc. Among these, eleven strains which showed higher degrading activities against three organic compounds, were finally isolated, characterized, and identified. Nine strains were found to be Bacillus species, and other two were to be Enterobacter sp. and Pantoea agglomerans. The strains FWB-5 (Bacillus pumilus), FWB-6 (B. lichenisformis) and OD-4 (Pantoea agglomerans), isolated from food wastewater and livestock wastewater, respectively, showed higher three enzyme activities to organic compounds, especially to cellulose, compared to other strains. The optimal growth conditions for the great enzyme activities were at $37^{\circ}C$ with pH 7.0 for FWB-5 and OD-4 strains, whereas, these were at $25^{\circ}C$ with pH 7.0 for FWB-6 strain.