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Physiological Characteristics of Bacillus spp. Isolated from Rice Straw as Cheonggukjang Starter  

Lee, Shin-Ho (Department of Food Science and Technology, Catholic University of Daegu)
Baek, Lag-Min (Department of Food Science and Technology, Catholic University of Daegu)
Park, La-Young (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Korean Journal of Food Science and Technology / v.40, no.5, 2008 , pp. 562-567 More about this Journal
Abstract
The primary objective of this study was to select a probiotic starter for cheonggukjang using 60 strains isolated from rice straw. Among isolated strains, only 8 strains including strain B-59 evidenced proteolytic, amylolytic and soybean activity. These 8 strains were all gram-positive, spore-forming rods. The B-59 strain evidenced antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes, Pseudomonas fluorescens, and Vibrio parahaemolyticus. The antimicrobial activity of isolated B-59 was verified by its ability to inhibit the growth of S. aureus, L. monocytogenes, P. fluorescens, and V. parahaemolyticus. The selected B-59 strain was indentified as Bacillus licheniformis, as shown by a result of 99.0% homology upon API kit analysis. The selected B-59 strain also displayed viability in pH 2.5 artificial gastric juice, artificial bile acid, NaCl (2, 4, 8, 16, 32%), and ethanol (4, 8, 16, 32%). The antioxidative activity of the strain B-59 culture was assessed via a DPPH free radical scavenging activity assay. The activity increased with an increasing in the fermentation time of strain B-59 for 20 hours.
Keywords
Cheonggukjang; probiotic starter; antimicrobial activity; antioxidative acitvity;
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