• Journal of Physiology & Pathology in Korean Medicine
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• v.20 no.3
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• pp.719-723
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• 2006

Chlororinated bibenzyl compounds (1 and 2) inhibited the growth of the Gram positive bacterium Bacillus subtilis ATCC 19659, (2 mm inhibition zone and 2 mm inhibition zone at $30{\;}{\mu}g/disc$), Candida albicans ATCC 14053, (2 mm inhibition zone and 2 mm inhibition zone at $30{\;}{\mu}g/disc$), and the dermatophytic fungi Trichophyton mentagrophytes ATCC 28185, (3 mm inhibition zone and 7 mm inhibition zone at 30 Ug/disc) and Cladosporium resl'nae ATCC 52833 (1 mm inhibition zone at $30{\;}{\mu}g/disc$).

• Applied Biological Chemistry
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• v.19 no.2
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• pp.82-92
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• 1976

The study was carried out to investigate the changes of the various chemical components and the microflora during the aging period of Korean navive Kochuzang. (Red pepper soybean paste) Korean native maeju loaves were separated into surface and inner parts. Three kinds of Korean native Kochuzang were prepared from surface part, inner part, and ordinary of maeju. The selection and the indentification of the high enzyme producing strains from the microflora and characteristics of their enzymes were studied. I. The changes of the various chemical components during the aging period of Kochuzang. 1) The changes of pH in the 3 kinds of Kochuzang displayed rapid decrease for the first 10 days after preparing and gradual curve of decrease until 60 days, but slight increase for the next 30 days. The pH of the surface part Kochuzang was lower than that of inner part or ordinary Kochuzang. 2) The total acid contents in the 3 kinds of Kochuzang showed gradual increase until the 60 days but it slowly reduced after this time. 3) The total nitrogen contents in the 3 kind of Kochuzang showed gradual inerease up to the 60 days, but slight decrease after this time. 4) The changes of trichloroacetic acid soluble nitrogen in the 3 kinds of Kochuzang showed a remarkable increase for the first 10 days, however gradual increase after this time. 5) The increase of amino nitrogen contents in the 3 kinds of Kochuzang seemed to be remarkable until the first 30 days, however to be less remarkable after this time. 6) The contents of reducing sugar in the 3 kinds of Kochuzang showed remarkable increase until the first 50 days and it slowly reduced after this time. II. The changes of microflora during the aging period of Kochuzang. 1) Aerobic, anaerobic bacteria and mold in the 3 kinds of Kochuzang were increased until the first 30 to 40 days, but they were reduced after this time. 2) No yeast in the three kinds of Kochuzang appeared until the first 20 days. Yeast were proved to grow, when the pH value was decreased below 5.4 after the 30 days. Yeasts in the surface part and ordinary Kochuzang were gradually increased and those in the inner part Kochuzang were decreased as aging. III. The selection and identification of high amylase and protease producing strains from the microflora during the aging period of Kochuzang. 1) The amylase and protease highly producing strains from microflora were identified as Bacillus subtilis-P, Bacillus subtilis-G, Bacillus licheniformis-K, Aspergillus oryzae-B. 2) Amylase activity of Aspergillus oryzae-B was highest among the strains and the strains in order of the higher activity to the lower one were Bacillus subtilis-P Bacillus licheniformis-K, Bacillus subtilis-G. Protease activities of Aspergillus oryzae-B and Bacillus subtilis-P were about the same and the strains in order of the higher activity to the lower one were Bacillus licheniformis-K, Bacillus subtilis-G. 3) Amylase activity was inhibited more than protease activity was with NaCl concentration. Amylase activity was inhibited by 45 to 65 percent and protease activity by 40 to 46 percent at the concentration of 15 percent NaCl, which was the average concentration of NaCl in Kochuzang.

• Applied Biological Chemistry
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• v.35 no.5
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• pp.361-366
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• 1992

The antagonistic bacteria, showing distinguished effect against Fusarium oxysporum and Rhizoctonia solani were isolated from the rhizosphares of horticultural plants and identified as Bacillus subtilis. The strains were studied for their chracteristics of biochemistry, physiology, antagonistic effect against plant pathogenic fungi, and growth promoting effect on horticultural plants. The Bacillus thuringiensis(BT) HD-1 toxin gene was introduced into these B. subtilis. The BT toxin genes on chromosome of the bacteria were identified by southern blotting, but its proteins were not detected by SDS-PAGE. These transformed bacteria showed growth promoting effect and showed also insecticidal and antagonistic effects against Bombix mori and fungi F. oxysporum and R. solani but not against nematode Bursaphelenchus xylophilus.

• Food Science and Preservation
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• v.21 no.1
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• pp.121-128
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• 2014

This study was conducted in order to investigate the change of isoflavone composition (glycoside and bio-active aglycone), and to evaluate the quality characteristics of Cheonggukjang, which was prepared by different bacillus strains. After the 48-hour fermentation, the contents of daidzein, genistein, and glycitein in the Bacillus subtilis HJ18-3 have significantly increased up to approximately $89.06{\pm}3.59$, $10.36{\pm}0.28$, and $101.37{\pm}3.67ug/g$, respectively. The contents of daidzein, genistein, and glycitein in the Bacillus subtilis KACC 15935 were $38.88{\pm}5.39$, $12.58{\pm}2.14$, and $80.13{\pm}0.71ug/g$, respectively. The original content of daidzein was 3.96 ug/g, while genistein and glycitein were not measured. However, the contents of daidzen and genistein in HJ18-3 and in KACC 15935 were decreased. The ${\alpha}$-Amylase and cellulase activities of Chungkookjang in HJ18-3 were higher than in the KACC 15935. The contents of Chungkookjang in HJ18-3 were $29.70{\pm}11.66$ and $4861.3{\pm}388.07unit/g$, respectively. The amino type nitrogen contents and ammonia type nitrogen contents of Chungkookjang in KACC 15935 were higher than in the HJ18-3. These results suggested that it could be used to increase the bioactivity via fermentation with the Bacillus subtilis possessing a ${\beta}$-glucosidase activity with a view towards the development of functional foods.

• Applied Biological Chemistry
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• v.50 no.1
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• pp.12-17
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• 2007

A biosurfactant-producing strain, Bacillus subtilis TBM 3101 was isolated from the soil sample at Tae-Baek Mountain through an antifungal test and emulsification assessment. The strain was assessed, regarding to the microbial growth, by physical and chemical test, surface tension, emulsification activity and stability. The surface tension of the isolate sharply decreased to the minimum 29mN/m at 48 h growth. Of note, its emulsification was stabilized to the highest degree when tributyrin was utilized as a substrate, indicating that in comparison to a variety of synthetic surfactants, the biosurfactant produced by the isolate was significantly similar to synthetic surfactant, tween 20. In addition, the biosurfactant showed high emulsification activity when soybean oil, crude oil and tetradecane were used as a substrate. Thus, these studies could contribute to the detection and development of biosurfactant beneficial to the environment and humans.

• Food Science and Preservation
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• v.21 no.3
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• pp.442-450
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• 2014

In this study, we isolated a cellulase-producing bacterium isolated from traditional Korean fermented soybean paste and investigated the effect of culture conditions on the production of cellulase. This bacterium, which was identified as Bacillus subtilis 4-1 through 16S rRNA gene sequence analysis, showed the highest cellulase activity when the cells were grown at $45^{\circ}C$ for 24 hours in the CMC medium supplemented with 1.0% of soluble starch and 0.1% yeast extract. The initial optimum pH of the medium was observed in the range of 5.0~9.0. The optimal pH and temperature for the production of cellulase from B. subtilis 4-1 were pH 9.0 and $60^{\circ}C$ respectively. In addition, the enzyme showed significant activity in the temperature range of $20{\sim}90^{\circ}C$, which indicates that B. subtilis 4-1 cellulase is an alkaline-resistance and thermo-stable enzyme. This enzyme showed higher activity with CMC as the substrate for endo-type cellulase than avicel or pNPG as the exo-type substrates for exo-type cellulase and ${\beta}$-glucosidase. These results suggest that the cellulase produced from B. subtilis 4-1 is a complex enzyme rather than a mono-enzyme.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1635-1641
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• 1999

Bacillus subtilis PCA20-3 was isolated from meju and was found to produce a protease. The strain produced the maximum amount of enzyme in the medium containing soytone (0.2%), soluble starch (2%), $(NH_4)_2SO_4\;(0.1%),\;CaCl_2(0.1%),\;yeast\;extract\;(0.01%),\;K_2HPO_4\;(0.1%),\;and\;KH_2PO_4\;(0.1%)$. Protease was first concentrated by ammonium sulfate (80% saturation, w/v) precipitation of culture supernatant. Then the enzyme was purified by column chromatography using CM Sephadex C-50. The collected proteins were rechromatographed using Sephadex G-100 gel filtration column. The fraction with protease active from Sephadex G-100 gel chromatography was found to be pure when examined by SDS-polyacrylamide gel electrophoresis and YMC-pak reverse phase chromatography. Specific activity, yield and purity were 76 U/mg. 2.7%, and 7.6 fold, respectively. The molecular weight of the enzyme was estimated to be 31.5 kDa by SDS-PAGE. The number of amino acids calculated from molecular weight was evaluated about 321 residues. N-terminal sequence of the enzyme was $Val^1-Pro^2-Tyr^3-Gly^4-Val^5-Ser^6-Gln^7-Gly^8-Lys^9-Ala^{10}$.

• Journal of Microbiology and Biotechnology
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• v.19 no.4
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• pp.351-357
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• 2009

Natural wild-type strains of Bacillus subtilis are extensively used in agriculture as biocontrol agents for plants. This study examined two antagonist B. subtilis strains, KB-1111 and KB-1122, and the results illustrated that KB-1122 was a more potent inhibitor of the indicator pathogen than KB-1111. Thus, to investigate the intrinsic differences between the two antagonist strains under normal culture conditions, samples of KB-1111 and KB-1122 were analyzed using MALDI-TOF-MS. The main differences were related to 20 abundant intracellular and 17 extracellular proteins. When searching the NCBI database, a number of the differentially expressed proteins were identified, including 11 cellular proteins and 10 secretory proteins. Among these proteins, class III stress-response-related ATPase, aconitate hydratase, alpha-amylase precursor, and a secretory protein, endo-l, 4-beta-glucanase, were differentially expressed by the two strains. These results are useful to comprehend the intrinsic differences between the antagonism of KB-1111 and KB-1122.

• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.381-387
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• 1998

The effects of culture conditions on the production of amylase expressed by Bacillus subtilis LKS88 with a cloned gene from Streptomyces albus KSM-35 were investigated. The production of amylase was increased significantly by using sodium citrate and rice hull as a carbon source. In addition, the use of a mixture of sodium citrate and rice hull (1:1) resulted in increase of enzyme production by 20-fold when compared to that of soluble starch. The soybean meal as the nitrogen source could be partially replaced with yeast extract without changing the enzyme production yield. The amylase production was also increased by adjusting initial pH to 6.0 or by adding 0.01% SDS. Maximum amylase production was observed in the medium containing 1.5% sodium cirtate, 1.5% rice hull, 0.7% soybean meal, 0.3% yeast extract, 0.66% K2HPO4, 0.05% MgSO4$.$7H2O, 0.008% CaCl2$.$2H2O, 0.01% SDS with initial pH of 6.0. The maximum yield of amylase reached 56.6 U/ml when B. subtilits LKS88 (pASA 240) was cultured at 37$^{\circ}C$ for 36 hr.

• Applied Biological Chemistry
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• v.39 no.6
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• pp.460-465
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• 1996

The production of bacterial protease and its characteristics were investigated with Bacillus subtilis globigii CCKS-118 which was isolated from Korean traditional soy sauce. The optimum culture condition of the strain for the production of alkaline protease was as follow : 2% soluble starch, 0.2% yeast extract, 0.1% $(NH_4)_2SO_4$, 0.2% $MgSO_4$, pH 7.5, $35^{\circ}C$ and 20h rs. The optimum pH and temperature for the enzyme action of alkaline protease producing Bacillus subtilis globigii CCKS-118 were pH 9.0 and $50^{\circ}C$, respectively. The enzyme was relatively stable at $pH\;6.0{\sim}9.0$ and at temperature below $40^{\circ}C$. The activity of the enzyme was inhibited by $Hg^{2+}$ whereas $Cu^{2+}$ gave rather activating effects on the enzyme activity. The enzyme was inhibited by phenylmethane-sulfonyl fluoride indicating serine pretense metal ion group are required for the enzyme activity. Km value was $1.242{\times}10^{-4}M$, $V_{max}$ value was $25.99\;{\mu}g/min$. This enzyme hydrolyzed casein more rapidly than the hemoglobin.