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KMID : 0380620080400060669
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 6 p.669 ~ p.673
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Isolation of Bacillus spp. from Cheonggukjang and Its Antagonistic Effect against Bacillus cereus
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Lee Nam-Keun
Hahm Young-Tae
Kim Byung-Yong
Cho Hyun-Ae
Kwon Ki-Ok
Park Joung-Whan
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Abstract
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For the development of a biological control method against B. cereus in cheonggukjang, 20 Bacillus spp. wereisolated from the naturally fermented baektae and heuktae cheonggukjang, identified by using 16S rDNA sequences.Among the isolated strains, Bacillus sp. SC-8 was selected using the B. cereus lawn cell assay as an antagonisticmicroorganism against B. cereus. The culture medium of Bacillus sp. SC-8 after 24hr of incubation at 37oC also evidenceda high level of antagonistic activity. In cheonggukjang fermented with the mixed culture of Bacillus sp. SC-8 and B.cereus, antagonistic effect against B. cereus was maintained during the fermentation of cheonggukjang, while its effect wasreduced during storage at 4oC due to the decrement of cell population of Bacillus sp. SC-8. In Bacillus sp. SC-15, whichwas utilized a control, antagonistic activity against B. cereus was not demonstrated on the lawn cell plate assay and culturemedium, but its effects were detected in cheonggukjang. Therefore, the production of antagonistic substances of Bacillusspp. depends on the fermentative environment.
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KEYWORD
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cheonggukjang, Bacillus spp., Bacillus cereus, antagonistic ability, biological control
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