|
KMID : 0366519980180010181
|
|
Annual Bulletin Seoul Health
1998 Volume.18 No. 1 p.181 ~ p.192
|
|
|
Studies on the Fermentable Properties of Isolated B. subtilis from Fermented Soybean
|
|
Hur Yun-Haeng
|
|
|
Abstract
|
|
|
|
The study was carried out to investigate for cultural Properties of B. subtilis strain selected from the grown microflora in ordinary Korean soybean paste and fermented soybean. The results were obtained as follows 1. Colony of vegetable cell of B. subtilis BCLE16 experiment named selected from various Bacillus strains was rod type and elliptical shape sizing 0.9∼1.0×2.5∼3.6μ forming spore and was gram positive, indol negative, catalase positive. It was characteristically produced good flavor and viscosity. 2. The surface of colony was smooth, lobate and ellipsoidal shape and its utilizing test of saccharides showed positive around fructose, glucose, mannose, galactose, maltose, sucrose and glycerol, on the other hand lactose and ribose were produced negative. 3. Optimum pH of the strain was indicated 7.0∼8.0 value and that stability was ranging 6.0∼9.0pH value, while optimum temperature of enzyme reaction was indicated 40℃, on the other hand its enzyme activity decreased rapidly when over 50∼60℃ degrees. 4. DE(dextrinizing power) of fermented soybean of the strain, during 24 hours was 8.87% and its SA(saccharifying power) was shown 6.41%, while viscous matter, Amino-N and Ammonia-N was 1.97%, 2.83% and 0.8% in order.
|
|
|
KEYWORD
|
|
|
B. subtilis Isolated from fermented soybean
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|