Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Inhibition of Bacillus cereus in Cheonggukjang Fermented with Bacillus Starters with Antimicrobial Activities

항균력을 지닌 Bacillus 균주들을 종균으로 사용한 청국장에서 Bacillus cereus 억제

  • Lee, Jae Yong (Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University) ;
  • Shim, Jae Min (Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University) ;
  • Liu, Xiaoming (Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University) ;
  • Yao, Zhuang (Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University) ;
  • Lee, Kang Wook (Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University) ;
  • Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Kim, Gyoung Min (Namhae Garlic Research Institute) ;
  • Shin, Jung-Hye (Namhae Garlic Research Institute) ;
  • Kim, Jong-Sang (School of Food Science and Biotechnology (BK21 Plus), Kyungpook National University) ;
  • Kim, Jeong Hwan (Division of Applied Life Science (BK21 Plus), Graduate School, Gyeongsang National University)
  • 이재용 (경상대학교 대학원 응용생명과학부(BK21 Plus)) ;
  • 심재민 (경상대학교 대학원 응용생명과학부(BK21 Plus)) ;
  • 류샤오밍 (경상대학교 대학원 응용생명과학부(BK21 Plus)) ;
  • 야오좡 (경상대학교 대학원 응용생명과학부(BK21 Plus)) ;
  • 이강욱 (경상대학교 대학원 응용생명과학부(BK21 Plus)) ;
  • 조계만 (경남과학기술대학교 식품과학부) ;
  • 김경민 (남해마늘연구소) ;
  • 신정혜 (남해마늘연구소) ;
  • 김정상 (경북대학교 식품공학부(BK21 Plus)) ;
  • 김정환 (경상대학교 대학원 응용생명과학부(BK21 Plus))
  • Received : 2016.01.11
  • Accepted : 2016.02.16
  • Published : 2016.05.31
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Abstract

Cheonggukjang, a traditional Korean fermented soy food, was prepared by inoculation of Bacillus subtilis EMD4 or Bacillus amyloliquefaciens EMD17 with anti-bacterial or anti-fungal activities into soybeans. Cheonggukjang was also prepared by co-inoculation of EMD4 and EMD17 (1:1, v/v). Control cheonggukjang was prepared by using B. subtilis KACC16450 (Natto strain). Growth of B. cereus cells spiked with starter organisms was completely inhibited by B. amyloliquefaciens EMD17 after 12 h of fermentation at $37^{\circ}C$. Growth of B. cereus was also inhibited by B. subtilis EMD4, but the degree of inhibition was weaker. After 48 h of fermentation, cheonggukjang samples were stored for 10 days at $4^{\circ}C$. B. cereus cells were not detected from cheonggukjang inoculated with EMD4, whereas significant numbers still present in control. The pH values of cheonggukjang samples were not significantly different. During fermentation, cheonggukjang fermented with EMD17 showed the highest fibrinolytic activity and during storage, cheonggukjang fermented with a Natto strain was the highest. Cheonggukjang fermented with a Natto strain also showed the highest amount of total phenolic compounds. The results show that control of B. cereus in cheonggukjang is possible by using starters such as B. amyloliquefaciens EMD17.

유해균인 Bacillus cereus와 독소 생성 곰팡이 증식 억제 능력을 지닌 Bacillus amyloliquefaciens EMD17(EMD17)과 Bacillus subtilis EMD4(EMD4)를 단독 혹은 1:1로 대두에 접종하여 청국장을 제조하였다. 대조구로는 나토균주로 알려진 Bacillus subtilis KACC16450 균을 접종한 청국장을 제조하였다. B. amyloliquefaciens EMD17 접종 청국장에서는 오염시킨 B. cereus 증식이 즉시 억제되어 $37^{\circ}C$ 발효 12시간에 검출되지 않았다. EMD4 접종 청국장에서도 B. cereus 증식 억제가 관찰되었으나 억제 정도는 약했다. 48시간 발효 후 청국장 시료들은 $4^{\circ}C$에서 10일간 저장하였고 B. cereus는 EMD4 접종 청국장에서 검출되지 않았다. 그러나 대조구에서는 상당수 B. cereus 균수가 유지되었다. 청국장의 pH 값은 시료 간 유의차가 없었고 혈전용해능은 발효 중에는 EMD17을 접종한 청국장이 그리고 저장 중에는 나토균주를 접종한 것이 높았다. 총 페놀성 화합물도 나토균주 청국장에서 높았다. 이상 결과들에서 B. amyloliquefaciens EMD17 같은 균주들을 종균으로 사용함으로써 청국장에서 B. cereus 억제가 가능함을 알 수 있다.

Keywords

References

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