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KMID : 0380620120440040488
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 4 p.488 ~ p.492
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Identification of Microorganisms, Cladosporium sp. and Sterigmatomyces sp., Proliferated on the Surface of Traditional Soy Sauce, and the Effect of NaCl Concentration on Their Enzymatic Activity
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Lee Nam-Keun
Ryu Young-Jun
Yeo In-Cheol
Park Sung-Joon
Kwon Ki-Ok
Cha Chang-Jun
Hahm Young-Tae
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Abstract
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Two strains, traditionally referred to as rock flower (Bawhi-kot) and buckwheat flower (Memil-kot or Chile- Kot), were isolated from stored traditional soy sauce and were identified by using the 18S ITS1/4 region sequences. The rock flower strain showed 99% of similarity with Cladosporium sp. and buckwheat flower strain was 99% identical with yeast Sterigmatomyces halophilus. Both strains were tentatively named Cladosporium sp. NK1 and Sterigmatomyces halophilus NK2, respectively. The optimal growth pHs and temperatures of both strains in a YPD broth medium were in the range of pH 5.0 to 7.0 and 22 to 27oC. Both strains were able to grow in more than 20% of NaCl. In the enzyme activity assay, high protease activity of Cladosporium sp. NK1 and S. halophilus NK2 were obtained in YPD containing 10% of NaCl. High amylase activities of both stains were in 15% and 5% of NaCl, respectively. Lipase activity was, however, not detected in both strains.
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KEYWORD
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rock flower, buckwheat flower, soy sauce, Cladosporium sp., Sterigmatomyces halophilus
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