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http://dx.doi.org/10.11002/kjfp.2012.19.5.757

Isolation of Bacillus velezensis SSH100-10 with Antifungal Activity from Korean Traditional Soysauce and Characterization of Its Antifungal Compounds  

Chang, Mi (Department of Food and Nutrition, Kimchi Research Center, Chosun University)
Moon, Song Hee (Department of Food and Nutrition, Kimchi Research Center, Chosun University)
Chang, Hae Choon (Department of Food and Nutrition, Kimchi Research Center, Chosun University)
Publication Information
Food Science and Preservation / v.19, no.5, 2012 , pp. 757-766 More about this Journal
Abstract
The SSH100-10 bacterial strain, which exhibits strong antifungal (anti-mold and anti-yeast) activity, was isolated from traditional korean soysauce aged 100 years. The strain was identified as Bacillus velezensis based on Gram-staining, the biochemical properties and 16S rRNA gene sequence determination. B. velezensis SSH100-10 showed strong proteinase activity and NaCl tolerance, but did not produce enterotoxin. Two-antifungal compounds from B. velezensis SSH100-10 were purified using SPE, preparative HPLC, and reverse phase-HPLC. The purified antifungal compounds were identified as $C_{14}$ and $C_{15}$ iturin through MALDI-TOF-MS and amino acid composition analysis. The stability characteristics of the antifungal compounds after temperature, pH, and enzyme treatments suggested that B. velezensis SSH100-10 produced more than two antifungal compounds; pH-stable $C_{14}$ iturin A and $C_{15}$ iturin A, and unidentified pH-unstable compounds. The results suggested that B. velezensis SSH100-10 can be used in soybean fermentation as a starter. Moreover it has potential as a biopreservative in the food and feed industry and as a biocontrol agent in the field of agriculture.
Keywords
Bacillus velezensis; antifungal activity; traditional fermented soysauce; iturin A;
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Times Cited By KSCI : 13  (Citation Analysis)
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