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Selection and Characterization of Bacillus Strains Harboring the Gene for Biogenic Amine Degradation

바이오제닉아민 분해 유전자 보유 Bacillus 균주 선발 및 특성

  • Heo, Sojeong (Department of Food Science and Biotechnology, Kyonggi University) ;
  • Jeong, Keuncheol (Department of Food Science and Biotechnology, Kyonggi University) ;
  • Lee, Hyundong (Department of Food Science and Biotechnology, Kyonggi University) ;
  • Jeong, Do-Won (Department of Food and Nutrition, Dongduk Women's University) ;
  • Lee, Jong-Hoon (Department of Food Science and Biotechnology, Kyonggi University)
  • 허소정 (경기대학교 식품생물공학과) ;
  • 정근철 (경기대학교 식품생물공학과) ;
  • 이현동 (경기대학교 식품생물공학과) ;
  • 정도원 (동덕여자대학교 식품영양학과) ;
  • 이종훈 (경기대학교 식품생물공학과)
  • Received : 2017.05.10
  • Accepted : 2017.05.25
  • Published : 2017.06.28

Abstract

Ten Bacillus strains possessing amine oxidase activity were selected from 126 Bacillus isolates from meju and doenjang (two traditional Korean soybean foods). Among the isolates, two B. licheniformis strains (8MI05 and 8MS03) harbored the amine oxidase gene yobN. By conducting a gene search against published B. licheniformis genomes, the possession of yobN was proved to be a strain-specific property. Both strains degraded four types of biogenic amines (cadaverine, histamine, putrescine, and tyramine) supplemented in tryptic soy broth during their culture. A recombinant harboring yobN also degraded the four types of biogenic amines during cultivation. Both Bacillus strains could grow at a NaCl concentration of 14% and exhibited strain-specific protease and lipase activities.

메주와 된장에서 분리한 Bacillus 속 126균주를 대상으로 amine oxidase 활성을 나타낸 10균주를 분리하였다. 그 중, B. licheniformis 8MI05와 8MS03 균주는 동일한 염기서열을 가진 amine oxidase 유전자(yobN)를 보유하고 있었다. 공개된 B. licheniformis 유전체 정보를 대상으로 yobN 유전자의 보유를 검색한 결과, yobN 유전자 보유는 균주 특이적인 특성으로 확인되었다. 두 균주 모두 4종류 바이오제닉아민(cadaverine, histamine, putrescine, tyramine) 분해 활성을 나타냈고, yobN 유전자를 보유한 재조합균주에서도 바이오제닉아민 분해 활성이 확인되었다. Amine oxidase 유전자 보유 균주들은 14% NaCl 농도에서 생육 가능하였고, 균주 특이적인 protease 및 lipase 활성을 나타내었다.

Keywords

References

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