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KMID : 1234420100380040379
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Korean Journal of Microbiololgy and Biotechnology
2010 Volume.38 No. 4 p.379 ~ p.384
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Isolation and Physiological Characteristics of Microorganisms Producing Extracellular Enzymes from Korean Traditional Soybean Sauce and Soybean Paste
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Baek Seong-Yeol
Yun Hye-Ju
Choi Hye-Sun
Koo Bon-Sung
Yeo Soo-Hwan
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Abstract
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We isolated microorganisms presenting high enzymatic activities for amylase, cellulase, protease, lipase or fibrinolysis from Korean traditional soybean sauce and paste. Then, the physiological properties and 16S rRNA sequences of isolated microorganisms were analyzed. All of the isolated 13 strains possessing high extra cellular enzyme activities have higher amylase and cellulase activities than Bacillus subtilis KACC 10114. All the selected strains have protease activities except for D2-14. Except D8-8 and K4-1, other strains have lipase activity. D2-7, D8-8 and K4-1 strains have higher fibrinolytic activities than others, while D8-2 strain has no activity. Most of the selected strains showed antibacterial activity even in gram positive and gram negative bacteria and yeast. Gene sequence analysis of 16S rRNA from isolated strains revealed that all the selected strains were member of Bacillus species.
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KEYWORD
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Bacillus sp., soybean sauce, soybean paste, extracellular enzyme, physiological activity
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