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http://dx.doi.org/10.7845/kjm.2015.5044

Characteristics and functional analysis of Bacillus strains from the fermented soybean products, Cheonggukjang  

Moon, Ji-Young (Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration)
Kwon, Soon-Wo (Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration)
Hong, Seung-Beom (Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration)
Seok, Soon-Ja (Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration)
Kim, Jeong-Seon (Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration)
Kim, Soo-Jin (Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration)
Publication Information
Korean Journal of Microbiology / v.51, no.3, 2015 , pp. 300-307 More about this Journal
Abstract
For selecting Bacillus strains producing high-quality Cheonggukjang, 8 strains were isolated from the different Cheonggukjang samples. Seven of them exhibited the highest 16S rRNA gene sequence similarity value of over 99.9% to Bacillus subtilis subsp. subtilis and one of them showed the similarity to B. licheniformis. All the strains showed positive activities for amylase, cellulase, protease and lipase, and 6 strains are positive for fibrinolytic activity. To confirm the safety of the strains isolated from the samples of Cheonggukjang which are manufactured by traditional method, strains were analyzed for the presence of seven toxin genes of Bacillus cereus and results were found negative. And 7 strains did not produce at all or merely produce both histamine and tyramine, the representative biogenic amines. Biogenic amine degradation analysis by HPLC revealed that, most of them exhibited tyramine degradation activity. For Cheonggukjang fermented by artificial inoculation of selected strains, fermentation property, sensory test, volatile basic nitrogen production and metabolic profiles by $^1H-NMR$ were tested. Seven strains were confirmed to make high-quality Cheonggukjang.
Keywords
Bacillus; biogenic amine; Cheonggukjang; enzyme activity; fibrinolysis;
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Times Cited By KSCI : 2  (Citation Analysis)
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