Browse > Article

Isolation, Identification, and Fermentation Characteristics of Bacillus sp. with High Protease Activity from Traditional Cheonggukjang  

Ahn, Yong-Sun (Sunchang Food and Science Institute)
Kim, Yong-Suk (Research Center for Industrial Development of BioFood Materials, Chonbuk National University)
Shin, Dong-Hwa (Faculty of Biotechnology (Food Science & Technology), Chonbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.1, 2006 , pp. 82-87 More about this Journal
Abstract
Twenty one strains strongly producing protease were isolated from Korean traditional Cheonggukjang. Eight strains selected by sensory evaluation on Cheonggukjang prepared with isolated strains were identified with based on biochemical properties a and 16S rDNA sequencing. Identified strains were Bacillus subtilis MB4, and Bacillus amyloliquefaciens A1, A2, B1, MC1, SB2, SC1, and SD1. Protease activities, important strain selection factor, were higher in Cheongjukjang prepared with B. subtilis MB4 (179.6 Unit) and B. amyloliquefaciens SB2 (201.9 Unit) than commercial traditional Cheonggukjang (97.9 Unit). Sensory evaluation revealed Cheonggukjang prepared with B. subtilis MB4 had flavor very similar to commercial traditional Cheonggukjang. Cheonggukjang prepared with B. suhtilis MB4 (0.0006 Pa s) and commercial traditional Cheonggukjang (0.0002 Pa s) revealed lower viscosities than those of Cheonggukjang prepared with B. amyloliquefaciens SB2, MC1, B1, A1, SD1, A2, and SC1 (0.006 to 0.008 Pa s at 1001/s. Results show Cheonggukjang could be prepared using single strain of B. subtilis MB4, maintaining high protease activity and very similar sensory and viscosity qualities with those of commercial traditional Cheonggukjang.
Keywords
Cheonggukjang; Bacillus subtilis; Bacillus amyloliquefaciens;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Cho YJ, Cha WS, Bok SK, Kim MU, Chun SS, Choi UK. Production and separation of anti-hypertensive peptide during Chungkukjang fermentation with Bacillus subtilis CH-1023. J. Korean Soc. Agric. Chem. Biotechnol. 43: 247-252 (2000)
2 Lee BY, Lim DH, Kim KH. Physico-chemical properties of viscous substance extracted from Cheonggukjang. Korean J. Food Sci. Technol. 23: 599-604 (1991)
3 Rhee SH, Kim SK, Cheigh HS. Studies on the lipids on the korean soybean fermentations foods: I. Changes of lipids composition during fermentation Cheonggukjang. Korean J. Food Sci. Technol. 15: 399-403 (1983)   과학기술학회마을
4 Lee MY, Park SY, Jung KO, Park KY, Kim SD. Quality and functional characteristics of Chungkukjang prepared with various Bacillus sp. isolated from traditional Chungkukjang. J. Food Sci. 70: M191-M196 (2005)   DOI   ScienceOn
5 Kim HJ, Lee JJ, Cheigh SY, Choi SY. Amylase, protease, peroxidase and ascorbic acid oxidase activity of Kimchi ingredients. Korean J. Food Sci. Technol. 30: 1333-1338 (1998)
6 Youn KC, Kim DH, Kim JO, Park BJ, Yook HS, Cho JM, Byun MW. Quality characteristics of the Cheonggukjang fermented by the mixed culture of Bacillus natto and B. licheniformis. J. Korean Soc. Food Sci. Nutr. 31: 204-210 (2002)   과학기술학회마을   DOI
7 Joo HK. Studies on the manufacturing of Chungkukjang. Korean J. Food Sci. Technol. 3: 64-67 (1971)
8 Lee JJ, Cho CH, Kim JY, Kee DS, Kim HB. Antioxidant activity of substance extracted by alcohol from Chungkukjang powder, Korean J. Microbiol. 37: 177-181 (2001)
9 Choi SH, Ji YA. Changes in flavor of Cheonggukjang during fermentation. Korean J. Food Sci. Technol. 21: 229-234 (1989)   과학기술학회마을
10 Thompson JD. Higgins DG, Gibson TJ. Clustal W. Improving the sensitivity of progressive multiple sequence alignment though sequence weighting, position-specific gap penalties and weight matrix choice. Nucleic Acids Res. 22: 4673-4680 (1994)   DOI
11 Kim YT, Kim WK, Oh HI. Screening and identification of the fibinolytic bacterial strain from Chungkook-jang. Korean J. Appl. Microbiol. Biotechnol. 23: 1-5 (1995)
12 Kim SS, Lee JH, Ahn YS, Kim JH, Kang DK. A fibrinolytic enzyme from Bacillus amyloliquefaciens D4-7 isolated from Chungkook-jang: It's characterization and influence of additive on thermostability. Korean J. Microbiol. Biotechnol. 31: 271-276 (2003)
13 Sneath PHA, Mair NS, Elisabeth Sharpe M, Holt JG. Bergey's Manual of Systematic Bacteriology. 9th ed. Williams & Wilkins, Baltimore, USA (1994)
14 Yoon JH, Lee ST, Park YH. Inter- and intraspecific phylogenetic analysis of genus nocardioides and related taxa based on 16S rDNA sequences. Int. J. Syst. Bacteriol. 48: 187-194 (1996)
15 Youn HK, Choi HS, Hur SH, Hong JH. Antimicrobial activities of viscous substance from Chungkukjang fermented with difference Bacillus spp. J. Fd. Hyg. Safety 16: 188-193 (2001)
16 Allagheny N, Obanu ZA, Cambell-Platt G, Owens JD. Control of ammonia formation during Bacillus subtilis fermentation of legumes. Int. J. Food Microbiol. 29: 321-333 (1996)   DOI   ScienceOn
17 Lee SK, Heo S, Bae DH, Choi KH. Medium optimization for fibrinolytic enzyme production by Bacillus subtilis KCK-7 isolated Korean traditional Cheonggukjang. Korean Appl. Microbiol. Biotechnol. 26: 226-231 (1998)   과학기술학회마을
18 Kwon HY, Kim YS, Kwon GS, Kwon CS, Sohn HY. Isolation of immuno-stmulating strain Bacillus pumilus JB-1 from Chungkukjang and fermentational characteristics of JB-1. Korean J. Microbiol. Biotechnol. 32: 291-296 (2004)
19 Kim JS. Current research trends on bioactive function of soybean. Korean Soybean Dig. 13: 17-24 (1996)
20 Kim YS, Jung HJ, Park YS, Yu TS. Characteristics of flavor and functionality of Bacillus subtilis K-20 Chungkukjang. Korean J. Food Sci. Technol. 35: 475-478 (2003)   과학기술학회마을
21 Kim JH, Hur JK, Hur CS, Back YJ. Effects of extractants on the characteristic of soluble dietary fiber from apple pomace. Korean J. Food Sci. Technol. 33: 161-165 (2001)   과학기술학회마을
22 Chang JH, Shim YY, Kim SH, Chee KM, Cha SK. Fibrinolytic and immunostimulating activities of Bacillus spp. strains isolated from Chungkuk-jang. Korean J. Food Sci. Technol. 37: 255-260 (2005)   과학기술학회마을
23 Yun GH, Lee ET, Kim SD. Purification and characterization of a fibrinolytic enzyme produced from Bacillus amyloliquefaciens K42 isolated from Korean soy sauce. Korean J. Microbiol. Biotechnol. 31: 284-291 (2003)   과학기술학회마을
24 Choe JS, Kim JS, Yoo SM, Park HJ, Kim TY, Chang CM, Shin SY, Survey on preparation method and consumer response of Chungkukjang. Korean J. Soybean Res. 13: 29-43 (1996)