Browse > Article
http://dx.doi.org/10.7845/kjm.2015.5004

Identification of characterization and statistical optimization of medium constituent for Bacillus subtilis SCJ4 isolated from Korean traditional fermented food  

Jeong, Su-Ji (Microbial Institute for Fermentation Industry (MIFI))
Yang, Hee-Jong (Microbial Institute for Fermentation Industry (MIFI))
Jeong, Seong-Yeop (Microbial Institute for Fermentation Industry (MIFI))
Jeong, Do-Youn (Microbial Institute for Fermentation Industry (MIFI))
Publication Information
Korean Journal of Microbiology / v.51, no.1, 2015 , pp. 48-60 More about this Journal
Abstract
612 strains isolated from Korean traditional fermented food in Sunchang and their investigated biochemical characterization and ability of biogenic amines non-producing. We selected the SCJ4 having various activity by measurement of extracellular enzyme, antioxidant and antimicrobial activities. Selected strain SCJ4 by 16S rRNA sequencing and biochemical characterization was named Bacillus subtilis SCJ4. And then, we investigated cell growth of SCJ4, and optimized of culture medium constituents using response surface methodology as statistically method. Response surface methodology used Plackett-Burman experimental design for screening of medium constituent. Tryptone, peptone and $MgSO_4$ as medium constituent improving cell growth selected. In order to find out optimal concentration on each constituent, we carried out central composite design. Consequently, optimized concentrations of tryptone, peptone and $MgSO_4$ were predicted to be 15.35 g/L, 12.235 g/L, and 3.5 g/L respectively. Through the model verification, we confirmed about 1.28-fold improvement of the dried cell weight from 0.8767 g/L to 1.1222 g/L when compared to basal medium.
Keywords
Bacillus subtilis; Korean traditional fermented food; medium constituent; optimization; response surface methodology;
Citations & Related Records
Times Cited By KSCI : 18  (Citation Analysis)
연도 인용수 순위
1 Lee, S.Y., Park, H.K., and Kim, M.H. 2010. Isolation and identification of wild yeasts from schizandra (Schizandra chinensis) for wine production and its characterization for physicochemical and sensory evaluations. J. Korean Soc. Food Sci. Nutr. 39, 1860-1866.   DOI
2 Leadbetter, E.R. 1974. Order II. Cytophagales nomen novum, p. 99. In Buchanan, R.E. and Gibbons, N.E. (eds.), Bergey's Manual of Determinative Bacteriology, 8th ed. The Williams & Wilkins Co., Baltimore, Maryland, USA.
3 Maijala, R. and Eerola, S. 1993. Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine. Meat Sci. 35, 387-395.   DOI   ScienceOn
4 Oh, Y.S., Park, J.E., Oh, H.J., Kim, J.H., Oh, M.C., Oh, C.K., Oh, Y.J., and Lim, S.B. 2010. Isolation and characteristics of microorganisms producing extracellular enzymes from Jeju traditional fermented soybean paste (deonjang). J. Korean Soc. Food Sci. Nutr. 39, 47-53.   DOI
5 Park, J.H., Kim, J.H., and Kang, S.J. 2002. Isolation and antifungal activity of Bacillus ehimensis YJ-37 as antagonistic against vegetables damping-off fungi. Kor. J. Life Science 12, 200-207.   DOI
6 Ra, K.S., Oh, S.H., Kim, J.M., and Suh, H.J. 2004. Isolation of fibrinolytic enzyme and ${\beta}$-glucosidase producing strains from Doenjang and optimum conditions of enzyme production. J. Korean Soc. Food Sci. Nutr. 33, 439-442.   DOI
7 Rhee, C.H., Lee, J.B., and Jang, S.M. 2000. Changes of microorganisms, enzyme activity and physiological functionality in the traditional Deonjang with various concentrations of Lentinus edodes during fermentation. J. Korean Soc. Agric. Chem. Biotechnol. 43, 277-284.
8 Baek, S.Y., Lee, Y.J., Yun, H.J., Park, H.Y., and Yeo, S.H. 2014. Characterization of alkaline cellulase from Bacillu subtilis 4-1 Isolated from Korean traditional soybean paste. Korean J. Food Preserv. 21, 442-450.   DOI
9 Baek, S.Y., Yun, H.J., Choi, H.S., Koo, B.S., and Yeo, S.H. 2010. Isolation and physiological characteristics of microorganisms producing extracellular enzymes from Korean traditional soybean sauce and soybean paste. Korean J. Microbiol. Biotechnol. 38, 379-384.
10 Cha, J.Y., Kim, H.J., Jun, B.S., Park, J.C., Ok, M., and Cho, Y.S. 2003. Antioxidative and produced condition of antioxidative substance by Bacillus sp. FF-7. J. Korean Soc. Agric. Chem. Biotechnol. 46, 165-170.
11 Chang, M. and Chang, H.C. 2012. Development of a screening method for biogenic amine producing Bacillus spp. Int. J. Food Microbiol. 150, 269-274.
12 Chi, W.J., Park, D.Y., Uyangaa, T., Lee, J.Y., Chang, Y.K., and Hong, S.K. 2011. Identification of a cellulase producing marine Bacillus sp., GC-1 and GC-4 isolated from coastal seawater of Jeju island. Korean J. Microbiol. Biotechnol. 39, 97-103.
13 Choi, J.Y., Hong, S.W., and Chung, K.S. 2012. Selction of biogenic amine-reducing microorganisms from a traditional Korean-style fermented food, Cheonggukjang. Korean J. Food Sci. Technol. 44, 196-201.   DOI
14 Choi, U.K., Ji, W.D., Chung, H.C., Choi, D.H., and Chung, Y.G. 1997. Optimization for pigment production and antioxidative activity of the products by Bacillus subtilis DC-2. J. Korean Soc. Food Sci. Nutr. 26, 1036-1043.
15 Han, G.H., Cho, T.Y., Yoo, M.S., Kim, C.S., Kim, J.M., Kim, H.A., Kim, M.O., Kim, S.C., Lee, S.A., Ko, Y.S., et al. 2007. Biogenic amines formation and content in fermented soybean paste (Cheonggukjang). Korean J. Food Sci. Technol. 39, 541-545.
16 Kang, D.W., Ryu, I.H., and Han, S.S. 2012. The isolation of Bacillus subtilis KYS-10 with antifungal activity against plant pathogens. Korean J. Pestic. Sci. 16, 178-186.   DOI
17 Jeon, S.B., Ryu, M.S., Kim, Y.S., Jo, S.W., Jeong, D.Y., and Uhm, T.B. 2013. Ioslation and identification of Bacillus strains with antagonistic properties against film-forming yeasts overgrown in low salted soybean pastes. Korean J. Microbiol. 49, 286-291.   DOI
18 Jeong, H.Y., Kim, T.H., Park, J.S., Kim, K.T., and Paik, H.D. 2003. Antioxidative and cholesterol-reducing activity of Bacillus polyfermenticus SCD. Korean J. Biotechnol. Bioeng. 18, 371-376.
19 Jeong, S.J., Shin, M.J., Jeong, S.Y., Yang, H.J., and Jeong, D.Y. 2014. Characteristic analysis and production of short-ripened Korean traditional soy sauce added with rice bran. J. Korean. Soc. Food. Sci. Nutr. 43, 550-556.   DOI
20 Kim, Y.S., Cho, S.H., Jeong, D.Y., and Uhm, T.B. 2012. Isolation of biogenic amine-degrading strains of Bacillus subtilis and Bacillus amyloliquefaciens from traditionally fermented soybean products. Korean J. Microbiol. 48, 220-224.   DOI   ScienceOn
21 Kim, M.C. and Heo, M.S. 2005. Identification and cultural characterization of antioxidant producing bacteria isolated from the Jeju coasts. Kor. J. Life Science 15, 749-754.   DOI
22 Kim, Y.S., Jeong, J.O., Cho, S.H., Jeong, D.Y., and Uhm, T.B. 2012a. Antimicrobial and biogenic amine-degrading activity of Bacillus licheniformis SCK B11 isolated from traditionally fermented red pepper paste. Korean J. Microbiol. 48, 163-170.   DOI
23 Kim, Y.S., Lee, M.S., Yeom, J.H., Song, J.G., Lee, I.K., Yeo, W.H., and Yun, B.S. 2012b. Screening of antagonistic bacteria for biological control of ginseng root rot. Korean J. Mycol. 40, 44-48.   DOI
24 Kwak, H.J., Kim, J.Y., Lee, H.S., and Kim, S.M. 2014. Formation of biogenic amines by Lactobacillus plantarum isolated from Makgeolli. Korean J. Food Sci. Technol. 46, 438-445.   DOI
25 Kim, S.K., Oh, S.J., Lee, S.J., Baek, Y.J., and Park, Y.H. 1994. Optimization conditions for the growth and bacteriocin production of Lactococcus sp. HY 449 using response surface methodology. Korean J. Appl. Microbiol. Biotechnol. 22, 522-530.
26 Kim, B.S., Rhee, C.H., Hong, Y.A., Woo, C.J., Jang, C.M., Kim, Y.B., and Park, H.D. 2007. Changes of enzyme activity and physiological functionality of traditional Doenjang during fermentation using Bacillus sp. SP-KSW3. Korean J. Food Preserv. 14, 545-551.
27 Kim, Y.S., Yun, S.H., Jeong, D.H., Hahn, K.S., and Uhm, T.B. 2010. Ioslation of Bacillus licheniformis producing antimicrobial agents against Bacillus cereus and its properties. Korean J. Microbiol. 46, 270-277.
28 Lee, J.H., Chae, M.S., Choi, G.H., Lee, N.K., and Paik, H.D. 2009. Optimization of medium constituent for production of the antioxidant substances by Bacillus polyfermenticus SCD using response surface methodology. Food Sci. Biotechnol. 18, 959-964.
29 Lee, G.D., Chang, H.G., and Kim, H.K. 1997. Antioxidative and nitrite-scavenging activities of edible Mushrooms. Korean J. Food Sci. Technol. 29, 432-436.
30 Lee, H.J., Kim, J.Y., Lee, J.G., and Hong, S.S. 2014. Biological control of Lettuce sclerotinia rot by Bacillus subtilis GG95. Korean J. Mycol. 42, 225-230.   DOI
31 Lee, J.H. and Kweon, K.T. 2012. Determination of harvest time and nominal origin from Cynanchi wilfordii radix. J. Korean Orient. Med. Soc. 33, 160-168.
32 Vermelho, A.B., Meirelles, M.N.L., Lopes, A., Petinate, S.D.G., Chaia, A.A., and Branquinha, M.H. 1996. Detection of extracelluar proteases from microorganisms on agar plates. Mem. Inst. Oswaldo Cruz. 91, 755-760.   DOI
33 Ryu, H.S., Shon, M.Y., Cho, S.J., Park, S.K., and Lee, S.W. 2007. Characterization of antibacterial substance-producing Bacillus subtilis isolated from traditional Doenjang. J. Korean Soc. Appl. Biol. Chem. 50, 87-94.
34 Seki, T., Chung, C.K., Mikami, H., and Oshima, Y. 1978. Deoxyribonucleic acid homology and taxonomy of the genus Bacillus. Int. J. Syst. Bacteriol. 28, 182-189.   DOI
35 Teather, R. and Wood, P.J. 1982. Use of congo fed polysaccharide interactions in enumeration and characterization of cellulolytic bacteria from the bovine rumen. Appl. Environ. Microbiol. 43, 777-780.
36 Yang, E.J. and Chang, H.C. 2007. Characterization of bacteriocin-like substances produced by Bacillus subtilis MJP1. Korean J. Microbiol. Biotechnol. 35, 339-346.
37 Yang, S.J., Lee, D.H., Park, H.M., Jung, H.K., Park, C.S., and Hong, J.H. 2014. Amylase activity and characterization of Bacillus subtilis CBD2 isolated from Doenjang. Korean J. Food Preserv. 21, 286-293.   DOI
38 Yi, J.H., Heo, N.K., Choi, B.G., Park, E.H., Kwun, S.Y., Kim, M.D., Hong, W.P., Yeo, S.H., and Baek, S.Y. 2014. Isolation of fibrinolytic yeasts Korean traditional fermented soybean. Korean J. Microbiol. Biotechnol. 42, 184-189.   DOI
39 Yun, H.J., Lee, Y.J., Yeo, S.H., Park, H.Y., Park, H.D., and Baek, S.Y. 2013. Isolation and characterization of exopolysacchried producing lactic acid bacteria from Korean soy sauce and soybean paste. Korean J. Microbiol. Biotechnol. 41, 190-197.   DOI