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Isolation of Bacillus spp. from Cheonggukjang and Its Antagonistic Effect against Bacillus cereus  

Lee, Nam-Keun (Department of Biotechnology, Chung-Ang University)
Park, Joung-Whan (Department of Biotechnology, Chung-Ang University)
Cho, Il-Jae (Department of Biotechnology, Chung-Ang University)
Kim, Byung-Yong (Department of Food Science & Biotechnology, Institute of Life Sciences and Resources, Kyung-Hee University)
Kwon, Ki-Ok (Sangchon Food)
Hahm, Young-Tae (Department of Biotechnology, Chung-Ang University)
Publication Information
Korean Journal of Food Science and Technology / v.40, no.6, 2008 , pp. 669-673 More about this Journal
Abstract
For the development of a biological control method against B. cereus in cheonggukjang, 20 Bacillus spp. were isolated from the naturally fermented baektae and heuktae cheonggukjang, identified by using 16S rDNA sequences. Among the isolated strains, Bacillus sp. SC-8 was selected using the B. cereus lawn cell assay as an antagonistic microorganism against B. cereus. The culture medium of Bacillus sp. SC-8 after 24 hr of incubation at $37^{\circ}C$ also evidenced a high level of antagonistic activity. In cheonggukjang fermented with the mixed culture of Bacillus sp. SC-8 and B. cereus, antagonistic effect against B. cereus was maintained during the fermentation of cheonggukjang, while its effect was reduced during storage at $4^{\circ}C$ due to the decrement of cell population of Bacillus sp. SC-8. In Bacillus sp. SC-15, which was utilized a control, antagonistic activity against B. cereus was not demonstrated on the lawn cell plate assay and culture medium, but its effects were detected in cheonggukjang. Therefore, the production of antagonistic substances of Bacillus spp. depends on the fermentative environment.
Keywords
cheonggukjang; Bacillus spp.; Bacillus cereus; antagonistic ability; biological control;
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