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KMID : 0903520070500020087
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2007 Volume.50 No. 2 p.87 ~ p.94
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Characterization of Antibacterial Substance - Producing Bacillus subtilis Isolated from Traditional Doenjang
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Ryu Hyun-Soon
Shon Mi-Yae
Cho Soo-Jeong
Park Seok-Kyu
Lee Sang-Won
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Abstract
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A bacterium which has high enzymatic activities such as amylase, cellulase and protease was isolated from Korean traditional soybean food, doenjang. The isolated bacterium was identified to Bacillus subtilis HS25 by the test of morphological and biochemical properties according to Bergey\\\’s Manual of Systematic Bacteriology and API 50 CHL kit, and by the 16S rDNA sequence. The isolated B. subtilis HS25 had a potent antibacterial activity against food born causative or pathogenic bacteria. B. subtilis HS25 is endospore forming cell and contained flagella and abundant viscous material at the out layer of cell wall. It was rod type bacterium (0.5~0.8 × 3~5 μm) having biochemical characteristics such as gram staining(+), catalase(+), oxidase(-) and hydrolysis of esculin(+). The optimal medium compositions for production of antibacterial substance in the B. subtilis HS25 were 1% of soluble starch, 0.5% of yeast extract, 0.5% of peptone and 0.05% of MgCl2 · 6H2O. The optimum temperature and pH of the growth of the B. subtilis HS25 was 35oC and pH 7.5, respectively. The antibacterial activity was more high in neutral to a little alkaline pH (6.5-10.5) than in acidic pH. The optimal shaking speed to grow and to produce antibacterial substance of the B. subtilis HS25 was 160~200 rpm. The optimal culture time for antibacterial activities of the bacterium were shown to be in the range of 12-36 hr.
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KEYWORD
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Bacillus subtilis HS25, doenjang, antibacterial substance, media composition, culture condition
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