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http://dx.doi.org/10.11002/kjfp.2014.21.2.286

Amylase activity and characterization of Bacillus subtilis CBD2 isolated from Doenjang  

Yang, Su-Jin (Department of Food Science and Technology, Catholic University of Daegu)
Lee, Dae-Hoon (Department of Food Science and Technology, Catholic University of Daegu)
Park, Hye-Mi (Department of Food Science and Technology, Catholic University of Daegu)
Jung, Hee Kyoung (Biohealth Convergence Center, Daegu Technopark)
Park, Chang-Su (Department of Food Science and Technology, Catholic University of Daegu)
Hong, Joo-Heon (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.21, no.2, 2014 , pp. 286-293 More about this Journal
Abstract
In this study, one GRAS strain was screened from doenjang, a traditional Korean fermented food, as a microorganism producing amylase due to the formation of a clear zone on the medium including soluble starch. From the analysis of the gene sequence of 16S ribosomal RNA, the strain was identified as Bacillus subtilis and was therefore named Bacillus subtilis CBD2. When the nutrient broth medium was prepared with 3% NaCl, 5% glucose, and the initial medium pH 7.0, the B. subtilis CBD2 showed maximum growth. Among soluble starch, corn starch, maize amylopectin, and wheat starch, soluble starch was the most effective carbon source in the production of amylase by B. subtilis CBD2. The amylase from B. subtilis CBD2 showed the highest activities at pH 8.0 and $50^{\circ}C$, and corn starch was the most proper substrate for the enzyme activity. When corn starch was used as a substrate, the production of sugars through enzyme activity increased for 24 h, and then the enzyme activity became constant.
Keywords
Doenjang; Bacillus subtilis; amylase; enzyme activity;
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Times Cited By KSCI : 8  (Citation Analysis)
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