• 한국식품영양과학회지
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• 제27권5호
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• pp.840-845
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• 1998

This study was conducted to produce the high quality of chunggugjang. The taste compounds of chunggugjang produced with Bacillus subtilis DC-2, pigment producing bacterium, were analysed, and palatability of chunggugjang was compared to that of commercial chunggugjang. Among the volatile organic acids, the contentof acetic acid was contained more than any other volatile organic acid. The major nonvolatile organic acid was lactic acid, followed by oxalic acid and citric acid. Tartaric acid was not detected. In case of free sugars, raffinose was sharply decreased between 72 and 96 hours after fermentation. Free amino acid was increased to 20 folds at 48 hours after fermentation compared to that of stemed soybean. As a result of sensory test, it was founded that the chunggujang fermented by Bacillus subtilis DC-2 was suitable to produce for commercial purpose.

• 한국식품영양학회지
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• 제26권2호
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• pp.280-286
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• 2013

본 연구에서는 단백질이 풍부한 원료 콩에 청국장에서 분리한 Bacillus subtilis와 김치에서 분리한 Lactobacillus plantarum을 이용한 혼합 발효를 통해 대두 발효 제품의 개발을 목표로 한 연구결과는 다음과 같은 분석 결과를 얻었다. Bacillus subtilis 단독 배양 발효 두유, Lactobacillus plantarum 단독 배양 발효 두유, 또한 두 균을 혼합 배양한 발효 두유의 항산화 활성을 상호 비교하였다. 그 결과, Bacillus subtilis 단독 배양 발효 두유의 총 폴리페놀 함량, DPPH 라디칼 소거능, 환원력, 아질산염 소거능이 각각 3580.91 ${\mu}g/m{\ell}$, 67.14%, 6.54$mg/m{\ell}$, 83.63%로 가장 높았다. 혼합 발효 두유의 기능성을 증진시키기 위하여 토마토 추출물을 첨가하여 발효 두유를 제조하였고, 토마토 에탄올 추출물을 0, 0.25, 0.5, 그리고 1.0% 첨가한 토마토 요구르트의 항산화력은 토마토 첨가량 농도 의존적으로 항산화력이 유의적으로 증가하였다. 특히 DPPH 라디칼 소거능은 토마토 무첨가구는 28.39%인데 비해, 토마토 요구르트는 33.46~57.12%까지 증가하였다.

• Journal of Dairy Science and Biotechnology
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• 제39권3호
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• pp.87-93
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• 2021

This study analyzed and compared growth characteristics under large-scale fermentation at 35℃ of three microorganisms with the ability to reduce odor-producing substances in livestock. The three microorganisms (Bacillus subtilis FWC1, Bacillus amyloliquefaciens NAAS1, and Pichia farinosa NAAS2) evaluated in this study have been proven effective in reducing odor-inducing substances. Bacillus subtilis FWC1 exhibited the highest viable cell count when using 2% maltodextrin as carbon source, 0.05% soy-peptone as nitrogen source, and 0.3% yeast extract. The optimum media composition for B. amyloliquefaciens NAAS1 was 1.2% modified-starch with 0.8% yeast extract. The spore formation rate in the mass production of the Bacillus strains was over 90%, indicating that optimal growth medium compositions have been identified. In the case of P. farinosa NAAS2, our optimized growth medium [2% (w/v) glucose and 1% (w/v) yeast extract] improved biomass production.

• 한국식품과학회지
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• 제34권5호
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• pp.873-878
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• 2002

재래식 메주의 맛을 지닌 코오지의 산업화를 유도하기 위해 재래식 메주에서 분리한 세균과 곰팡이를 이용한 코오지의 특성을 조사하였다. 코오지 제조에 선정된 곰팡이와 세균은 재래식 메주에서 분리한 Bacillus subtilis B-4와 Aspergillus oryzae F-5로, B. subtilis B-4와 A. oryzae F-5는 amylase와 protease 등의 효소분비능이 우수한 것이었다. B. subtilis B-4와 A. oryzae F-5를 각각 코오지 제조에 이용한 결과 색깔은 B. subtilis B-4로 제조한 코오지가 A. oryzae F-5로 제조한 코오지에 비해 약간 어두운 편이었고, 효소분비능은 B. subtilis B-4로 제조한 코오지가 A. oryzae F-5로 제조한 코오지에 비해 우수한 편이었다. 제국이 끝난 코오지에 대한 맛, 향, 색깔 및 전반적인 기호도에 대한 관능검사에서는 B. subtilis B-4로 제조한 코오지가 A. oryzae F-5로 제조한 코오지에 비해 색깔을 제외한 모든 면에서 높은 점수를 얻고 있었다. 수분활성도가 제국에 미치는 영향을 조사한 결과 수분활성도를 조절하여 제조한 코오지가 색도, 효소분비능, 생균수 및 관능검사에서 우수한 것으로 나타났다.

• 한국식품영양학회지
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• 제26권2호
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• pp.273-279
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• 2013

본 연구에서는 단백질이 풍부한 원료 콩에 청국장에서 분리한 Bacillus subtilis와 김치에서 분리한 Lactobacillus plantarum을 이용한 혼합발효를 통해 대두 발효 제품의 개발을 목표로 한 연구결과는 다음과 같은 분석 결과를 얻었다. 우수 균주 선별을 위한 연구로 고초균의 경우 단백질 분해능이 높은 균주를 청국장에서 분리하였고, 유산균의 경우 산도 생성이 높은 균주를 김치에서 분리하였다. 그리고 청국장에서 분리한 균주는 Bacillus subtilis로, 김치에서 분리한 균주는 Lactobacillus plantarum으로 동정되었다. 두유 발효에서 pH는 Lactobacillus plantarum를 이용한 두유 발효와 혼합 배양의 경우가 급격한 낮은 경향을 나타내었고, Bacillus subtilis 단독 배양일 경우가 다른 처리구에 비해 완만한 변화를 보였다. Lactobacillus plantarum을 이용한 두유 발효와 혼합 배양의 경우가 lactic acid의 생성은 배양 8시간 이후에 급격히 증가하였으며, Bacillus subtilis 단독 배양의 경우가 완만하게 증가한 경향을 나타내었으며, 이는 pH 분석에서 나타난 결과와 일치하였다. 두유 요구르트 생육도 측정 결과는 혼합 배양의 경우 단독 배양에 비해 증식이 더 우수하였으며, 배양 32시간째 각 처리구별 총 균수는 Lactobacillus plantarum의 경우 $1.02{\times}10^8$ $cfu/m{\ell}$, Bacillus subtilis의 경우 $2.12{\times}10^8$ $cfu/m{\ell}$인데 비해 혼합 배양의 경우는 $4.09{\times}10^8$ $cfu/m{\ell}$로 가장 높았다. ${\alpha}$-Amylase의 활성은 Bacillus subtilis 단독 배양과 혼합 배양일 경우는 8시간 이후 효소 활성이 증가되면서 24시간 동안 발효시 22.01 $unit/m{\ell}$, 8.13 $unit/m{\ell}$로 가장 높았다. Protease의 경우는 Bacillus subtilis 단독 배양과 혼합 배양일 경우는 8시간 이후 활성이 증가하기 시작하여 발효 32시간째 103.08 $unit/m{\ell}$, 85.84 $unit/m{\ell}$로 활성이 높게 나타났다, Lactobacillus plantarum 단독 배양일 경우는 가수분해효소 활성이 없는 것으로 나타났다.

• Journal of Microbiology and Biotechnology
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• 제17권10호
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• pp.1688-1694
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• 2007

A gene encoding the mannanase of Bacillus subtilis WL-3, which had been isolated from Korean soybean paste, was cloned into Escherichia coli and the nucleotide sequence of a 2.7-kb DNA fragment containing the mannanase gene was subsequently determined. The mannanase gene, designated manA, consisted of 1,080 nucleotides encoding a polypeptide of 360 amino acid residues. The deduced amino acid sequence was highly homologous to those of mannanases belonging to glycosyl hydrolase family 26. The manA gene was strongly expressed in B. subtilis 168 by cloning the gene downstream of a strong B. subtilis promoter of plasmid $pJ27{\Delta}88U$. In flask cultures, the production of mannanase by recombinant B. subtilis 168 reached maximum levels of 300 units/ml and 450 units/ml in LB medium and LB medium containing 0.3% locust bean gum, respectively. Based on the zymogram ofthe mannanase, it was found that the mannanase produced by recombinant B. subtilis could be maintained stably without proteolytic degradation during the culture time.

• 한국미생물·생명공학회지
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• 제40권3호
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• pp.186-189
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• 2012

A gene coding for mannanase (manA) from Bacillus subtilis was introduced into a shuttle vector pGK12 between Escherichia coli, B. subtilis and Lactobacillus paracasei. As a result of transferring the resultant plasmid, designated pGK12M3, into three different strains, the manA gene was found to be expressed in L. paracasei as well as in B. subtilis and E. coli. In a 4 L fermentor culture, the production of mannanase by recombinant L. paracasei (pGK12M3) reached a maximum level of 5.4 units/ml in an MRS medium with a fixed pH 6.5. Based on the zymogram of mannanase, it is assumed that mannanase produced by recombinant L. paracasei is not maintained stably with proteolytic degradation. The optimal temperature and thermostability of mannanase produced by recombinant L. paracasei were also found to be different from those of enzymes produced by B. subtilis.

• 한국식품영양과학회지
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• 제27권5호
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• pp.846-851
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• 1998

Characteristics of chunggugjang fermented by Bacillus subtilis DC-2, a pigment producing bacterium, were investigated. More water soluble browning materials were produced with fermentation time. The pH was gradually alkalized. The contents of amino nitrogen were extraordinarily increased with fermentation time. Both strength and hardness were gradually decreased during fermentation. Total 30 volatile compounds were identified in the chunggugjang fermented by B. subtilis DC-2. The pyrazines were detected more than any other compounds. The good aroma of the chunggujang fermented by B. subtilis DC-2 was considered to be contributed by tetramethylpyrazine, trimethylpyrazine, 1-octen-3-ol, 2, 5-dimethylpyrazine and guaiacol.

• KSBB Journal
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• 제26권3호
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• pp.243-247
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• 2011

Using Bacillus subtilis spore display system, with cotG as an anchoring motif, levansucrase from Zymomonas mobilis, was displayed on the outer surface of Bacillus subtilis spore. Flow cytometry of DB104 (pSDJH-cotG-levU) spore, proved the surface localization of CotG-LevU fusion protein on the spore compared to that of DB104. Enzymatic activity of DB104 (pSDJH-cotG-levU) spore showed more than 1.5 times higher levansucrase specific activity compared to that of the host spore, which is a remarkable increase of enzymatic activity considering the existence of sacA (sucrase) and sacB (levansucrase) in the Bacillus subtilis chromosome. The spore integrity, revealed by sporulation frequency test after heat and lysozyme treatment of spore, did not changed at all in spite of the CotG-LevU fusion protein incorporation into the spore coat layer during spore formation process. These data prove again that Bacillus subtilis spore could be considered as good live immobilization vehicle for efficient bioconversion process.

• Journal of Microbiology and Biotechnology
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• 제20권1호
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• pp.138-145
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• 2010

A bacterial strain isolated from soil for its potential to control the anthracnose disease caused by Colletotrichum gloeosporioides was identified as a Bacillus subtilis. Bacillus subtilis CMB32 produced antifungal agents on M9 broth at $30^{\circ}C$. Biosurfactant lipopeptides produced by Bacillus subtilis CMB32 were precipitated by adjusting to pH 2 and extracting using chloroform/methanol, and then were purified using column chromatography and reverse-phase HPLC. The molecular masses of the lipopeptides were estimated by MALDI-TOF mass spectrometry as (a) 1,080, (b) 1,486, and (c) 1,044 Da, respectively. They had cyclic structures and amino acid compositions of (a) Pro, Asx, Ser, Tyr, Glx, (b) Glx, Tyr, Thr, Ala, Pro, lie, and (c) Glx, Leu, Val, Asx, respectively. Further analysis revealed that Bacillus subtilis CMB32 produced three antifungal lipopeptides: (a) iturin A, (b) fengycin, and (c) surfactin A.