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KMID : 0903520060490040276
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2006 Volume.49 No. 4 p.276 ~ p.280
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Isolation, Identification, and Characterization of Bacillus spp. from the Traditionally Fermented Cheonggukjangs in the Gyeonggi and the Gangwon Provinces
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Lee Nam-Keun
Jeon Eun-Hee
Lee Hyo-Jin
Cho Hyun-Ae
Hahm Young-Tae
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Abstract
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Traditionally fermented Cheonggukjangs were collected from Gyeonggi and Gangwon provinces and 22 strains were isolated and identified by using 16S rDNA sequences. Most of the identified strains were Bacillus subtilis and B. licheniformis, B. subtilis and B. licheniformis are dominant in the Gyeonggi area and B. licheniformis in the Gangwon area. In the growth pattern of the isolated strains, the duration of lag phase was generally 5 to 7 hours and stationary phase was reached after 23 to 40 hours of incubation. Total cell populations at the stationary phase were between 1 × 106 CFU/ml and 5 × 107 CFU/ml. The fermenting ability of carbohydrates of isolates showed some differences among the regions. The isolated strains from Yong-In, Gyeonggi showed higher fermenting abilities with D-xylose, xylitol, D-tagatose and Methyl-α-D-mannopyranoside. D-lactose, D-tagatose, D-xylose, Methyl-α-D-mannopyranoside, amygdalin, arbutin, esculin and 2-keto-gluconate were well fermented with the An-Seong’s strains; L-rhamnose, inositol, D-mannitol, D-sorbitol, celibiose and gluconate with the Kawang-Ju’s stains; and D-lactose with the Odaesan’s strains.
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KEYWORD
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Cheonggukjangs, Bacillus subtilis, Bacillus licheniformis, fermenting ability of carbohydrate
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