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KMID : 1160620090140010090
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Preventive Nutrition and Food Science
2009 Volume.14 No. 1 p.90 ~ p.93
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Production of Cheonggukjang by Using a Recombinant Bacillus licheniformis Strain
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Jeong Woo-Ju
Kwon Gun-Hee
Lee Ae-Ran
Park Jae-Yong
Lee Mee-Ryung
Chun Ji-Yeon
Cha Jae-Ho
Song Young-Sun
Kim Jeong-Hwan
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Abstract
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Cheonggukjang was prepared from soybean inoculated with B. licheniformis ATCC 10716 cells transformed with pHY3-5 carrying a fibrinolytic enzyme gene. During the 54 hr of fermentation at 37oC, fibrinolytic activities of cheonggukjang were significantly higher than cheonggukjang fermented with B. licheniformis 10716 control cells. The plasmid, pHY3-5 was stably maintained during the 54 hr without antibiotic selection and more than 52% of cells retained the plasmid.
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KEYWORD
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Bacillus licheniformis, fibrinolytic enzymes, gene expression, cheonggukjang, Bacillus subtilis
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