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KMID : 1024420210250040318
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Food Engineering Progress
2021 Volume.25 No. 4 p.318 ~ p.324
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A Research on the Diversity and Enzyme Productivity of the Salt-Resistant Microorganisms Isolated from the Nakdong River Estuary Wetland for the Search of Fermentation Strains
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Lee Yong-Jik
Ganbat Dariimaa
Jeong Ga-Eul
Yeom Yu-Jeong
Choi Bo-Gyeong
Hong Gi-Seob
Park Mi-Hwa
Jung You-Jung
Shin Kee-Sun
Lee Sang-Jae
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Abstract
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The growth characterization and enzyme productivity of halotolerant microorganisms isolated from the Nakdong River estuary wetland in Korea were investigated in this study. The isolation of halotolerant microorganisms was carried out through their cultivation at 37oC for several days using a marine agar medium. After a single-colony isolation, 16 pure colonies were obtained, and phylogenetic analysis was done using 16S-based ID service in the EzBioCloud database. The isolated strains were divided into 3 phyla, 5 families, 7 genera, and 13 species. Possible industrial applications of the strains were confirmed upon testing for amylolytic, lipolytic, and proteolytic activity to confirm the possible production of hydrolytic enzymes, growth at a pH range of 5 to 9, and various salt concentrations being tested. Thirteen strains possessed at least one enzyme activity, and 5 strains possessed 2 enzyme activities. Eight strains could tolerate up to 10% NaCl concentration. This result indicated that isolated strains had shown the possible application in food and cosmetic industries. Therefore, this study would contribute to securing domestic biological resources and improving hydrolytic enzyme activity using these strains.
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KEYWORD
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Enzyme, Wetland, Salt-resistant, Microorganism, Industrial application
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