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KMID : 1024420210250020110
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Food Engineering Progress
2021 Volume.25 No. 2 p.110 ~ p.117
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A Study on the Characterization of Halophilic Microorganisms Isolated from Fermented Seafood
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Jeong Ga-Eul
Ganbat Dariimaa
Yeom Yu-Jeong
Choi Bo-Gyeong
Lee Han-Seung
Park Mi-Hwa
Shin Kee-Sun
Lee Yong-Jik
Lee Sang-Jae
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Abstract
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To identify the diversity of halophilic bacteria from fermented seafoods, 86 strains were isolated and a phylogenetic analysis was carried out based on the results of 16S rRNA gene sequencing. The isolated strains were divided into 3 phyla, 7 families, 9 genera, and 24 species. Bacilli class, the main phyletic group, comprised 84.9% with 4 families, 6 genera, and 19 species of Bacillaceae, Planococcaceae, Staphylococcaceae, and Enterococcaceae. The strains were tested for amylolytic, cellulolytic, lipolytic, and proteolytic activity and 55 strains showed at least one enzyme activity. Furthermore, auxin activity was determined in two strains. These results indicate that the isolated strains have the possibility for application in the food and feed industries and of being important genetic resources in Korea.
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KEYWORD
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Fermented seafood, Halophiles, Characterization, Enzyme
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