• 식물병연구
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• 제14권1호
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• pp.43-50
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• 2008

Rhizoctonia solani AG2-2에 의해 발생되는 잔디 갈색퍼짐병(large patch)은 한국잔디로 식재된 골프장 페어웨이에서 문제가 되는 대표적 병해이다. 본 연구에서는 잔디 갈색퍼짐병의 생물학적 방제법에 이용할 수 있는 길항 미생물을 R. solani AG2-2에 대한 항균활성과 균사생장 억제율 등을 기준으로 1차 선발하였고, 선발된 길항미생물에 대해 폿트 수준의 생물검정실험을 실시하였다. 두 실험을 통해 선발된 길항미생물 중에서 상대적 길항효과 지수(RPI) 값을 기준으로 잔디 갈색퍼짐병에 대해 가장 우수한 것으로 최종 선발된 길항미생물 CJ-9는 동정한 결과 Bacillus subtilis로 밝혀져, B. subtilis CJ-9이라 명명하였다. B. subtilis CJ-9는 합성농약에 대한 내성 실험을 통해 현장에 적용시 화학 농약과의 혼용이 가능함을 밝혔다. 골프장에서 야외 포장시험을 실시한 결과, 실험 기간동안 합성농약에 의한 관행처리구에서 잔디 갈색퍼짐병이 2차례 발병된 것과 비교하여 B. subtilis CJ-9를 처리한 시험구에서는 전혀 발생하지 않아 방제 효과가 인정되었다. 선택배지를 이용한 병원균 밀도 조사를 통하여 B. subtilis CJ-9 처리가 잔디 갈색퍼짐병을 일으키는 병원균의 밀도를 감소시키는 것을 확인하였다. 따라서 B. subtilis CJ-9이 잔디 갈색퍼짐병 방제를 위해 합성농약을 대체할 수 있는 친환경적인 방제방법이 될 수 있음을 입증하였다.

• Food Science and Biotechnology
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• 제17권3호
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• pp.655-658
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• 2008

Although arabinose isomerase (E.C. 5.3.1.4), a commercial enzyme for edible tagatose bioconversion, can be expressed in an Escherichia coli system, this expression system might leave noxious by-products in food. To develop an eligible tagatose bioconversion with food-safe system, we compared the tagatose production activity of immobilized arabinose isomerase expressed in Bacillus subtilis (a host generally recognized as safe) with that of the enzyme expressed in E. coli. A 48% increase in tagatose production (4.3 g tagatose/L at $69.4\;mg/L{\cdot}hr$) was found using the B. subtilis-expressed immobilized enzyme system, compared to the E. coli-expressed enzyme system (2.9 g tagatose/L). The increased productivity with safety of the B. subtilis-expressed arabinose isomerase suggests that it is a more eligible candidate for commercial tagatose production.

• Food Science and Biotechnology
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• 제16권6호
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• pp.1072-1077
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• 2007

Bacterial endospores, especially those of Bacillus and Clostridium genera, are the target of sterilization in various foods. We used Bacillus subtilis ATCC 6633 spores to screen novel antimicrobial substances against spores from medicinal plants. We collected 79 types of plant samples, comprising 42 types of herbs and spices and 37 types of medicinal plants used in traditional medicine in Korea and China. At a concentration of 1%(w/v), only 14 of the ethanol extracts exhibited antimicrobial activity against B. subtilis spores of at least 90%. Crude extracts of Torilis japonica, Gardenia jasminoides, Plantago asiatica, Fritllaria, and Arctium lappa showed particularly high sporicidal activities, reducing the spore count by about 99%. Consideration of several factors, including antimicrobial activity, extraction yields, and costs of raw materials, resulted in the selection of T. japonica, G. jasminoides, A. lappa, and Coriandrum sativum for the final screening of novel antimicrobial substances. Verification tests repeated 10 times over a 4-month period showed that the ethanol extract of T. japonica fruit reduced aerobic plate counts of B. subtilis spores the most, from $10^7$ to $10^4\;CFU/mL$ (99.9%) and with a standard deviation of 0.21%, indicating that this fruit is the most suitable for developing a novel antimicrobial substance for inactivating B. subtilis spores.

• Journal of Applied Biological Chemistry
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• 제57권2호
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• pp.183-188
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• 2014

In order to increase the nutritional quality of soybean meal (SBM) as an animal feed, Bacillus subtilis TP6, a previously isolated strain from an Indonesian traditional fermented soybean food, Tempeh, was used as a starter organism for solid-state fermentation. In the pre-treated SBM with water content of 60% (v/w), B. subtilis TP6 was grown to a maximum viable cell number of $3.5{\times}10^9CFU/g$. Compared to control, crude protein in Bacillus fermented SBM was increased by 16%, while raffinose, stachyose, and trypsin inhibitors were reduced by 31, 37, and 90%, respectively. The Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that proteins in the fermented SBM were remarkably hydrolyzed into smaller molecular masses, resulting in a decrease in large sized proteins. Our data suggested that B. subtilis fermentation could increase the nutritive value of SBM through reduction of anti-nutritive factors and improvement of protein quality by hydrolysis of soy protein. In addition, B. subtilis TP6 produced a functional ingredient, poly-${\gamma}$-glutamic acid which has various health benefits.