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The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Isolation and Characterization of Comamonase sp. and Microbacterium sp. from Deep Blue Sediment Dye of Polygoum tinctoria, Niram

쪽 염료 니람으로부터 Comamonas sp.와 Microbacterium sp.의 분리 및 특성분석

  • Jang, Seong Eun (Research Center for Industrial Development of Biofood Materials, Chonbuk National University) ;
  • Lee, Nam Keun (Research Center for Industrial Development of Biofood Materials, Chonbuk National University) ;
  • Lee, Yuri (Research Center for Industrial Development of Biofood Materials, Chonbuk National University) ;
  • Choi, Mee-Sung (Department of Costume Design, Dongshin University) ;
  • Jeong, Yong-Seob (Research Center for Industrial Development of Biofood Materials, Chonbuk National University)
  • 장성은 (전북대학교 바이오식품소재개발 및 산업화연구센터) ;
  • 이남근 (전북대학교 바이오식품소재개발 및 산업화연구센터) ;
  • 이유리 (전북대학교 바이오식품소재개발 및 산업화연구센터) ;
  • 최미성 (동신대학교 의상디자인학과) ;
  • 정용섭 (전북대학교 바이오식품소재개발 및 산업화연구센터)
  • Received : 2013.01.17
  • Accepted : 2013.01.28
  • Published : 2013.02.27
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Abstract

Two strains were isolated from the traditional Deep Blue Sediment Dye of Polygoum tinctoria, Niram, and temporarily named Niram A and Niram B, respectively. The phylogenetic analysis revealed that strain Niram A and B were closely related to the members of the genus Comamonas and Microbacterium, respectively. Strain Niram A exhibited the highest 16S rRNA gene sequence similarity to C. aquatica LMG $2370^T$ (98.06%). Strain Niram B showed 100% homology with M. oxydans DSM 20578T and M. maritypicum DSM $12512^T$. The growth of the strain Niram A and B was not inhibited in Niram medium containing high calcium concentration without free sugar as carbon source. The reducing Niram is greenish. Therefore, the reducing ability on the Niram of the strains Niram A and B were determined with the color difference of the $a^*$ values of Niram fermented-fluids. The $a^*$ value indicates the level of redness (positive value) or greenness (negative value). The green color is increasing towards the negative value. In all samples fermented for 10 days, the $a^*$ values among samples were no significant difference. However, samples fermented for 15 days have an appreciable change. After fermentation for 15 days, the control Niram sample had $-3.96{\pm}0.02$ of the $a^*$ value. On the other hand, the Niram samples fermented with the strain Niram A and B showed $-4.20{\pm}0.02$ of the $a^*$ value and $-7.86{\pm}0.03$ of the $a^*$ value, respectively. In the reducing ability on the Niram, the strain Niram B was significantly better than the strain Niram A.

Keywords

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