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KMID : 0364820150510030300
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Korean Journal of Microbiology
2015 Volume.51 No. 3 p.300 ~ p.307
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Characteristics and functional analysis of Bacillus strains from the fermented soybean products, Cheonggukjang
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Moon Ji-Young
Kwon Soon-Woo
Hong Seung-Beom
Seok Soon-Ja
Kim Jeong-Seon
Kim Soo-Jin
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Abstract
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For selecting Bacillus strains producing high-quality Cheonggukjang, 8 strains were isolated from the different Cheonggukjang samples. Seven of them exhibited the highest 16S rRNA gene sequence similarity value of over 99.9% to Bacillus subtilis subsp. subtilis and one of them showed the similarity to B. licheniformis. All the strains showed positive activities for amylase, cellulase, protease and lipase, and 6 strains are positive for fibrinolytic activity. To confirm the safety of the strains isolated from the samples of Cheonggukjang which are manufactured by traditional method, strains were analyzed for the presence of seven toxin genes of Bacillus cereus and results were found negative. And 7 strains did not produce at all or merely produce both histamine and tyramine, the representative biogenic amines. Biogenic amine degradation analysis by HPLC revealed that, most of them exhibited tyramine degradation activity. For Cheonggukjang fermented by artificial inoculation of selected strains, fermentation property, sensory test, volatile basic nitrogen production and metabolic profiles by 1H-NMR were tested. Seven strains were confirmed to make high-quality Cheonggukjang.
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KEYWORD
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Bacillus, biogenic amine, Cheonggukjang, enzyme activity, fibrinolysis
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