• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.389-393
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• 2002

Among the bacterial strains isolated from chungkook-jang, Bacillus subtilis CH-1, Bacills circulans K-1 and Bacillus subtitis (natto) N-1, Bacillus subtitis CH-1 showed the highest productivity of biosufactant. A-medium was selected for the basal medium in the large scale production of biosurfactant, and modified to synthetic medium which containing 2% glucose, 0.3% soy peptone, and mineral salts. The surface tension was reduced to maximal value after 96 hr after fermentation, about the 43% of initial tension. Temperature and initial pH of medium was not critical factor for the biosurfactant production. The yield of crude biosurfactant was 6 g/L under the optimum condition.

• Microbiology and Biotechnology Letters
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• v.21 no.5
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• pp.453-460
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• 1993

The extracellular bacteriolytic enzyme from alkalophilic Bacillus sp. YJ-451 was endopeptidase which hydrolyzes the peptide bond at the amino group of D-glutamic acid in the peptidoglycan. Protoplast transfomation system of B. subtilis by the lytic enzyme that differs, in mechanisms, from lysozyme which was used to transformation of B. subtilis was investigated. High protoplast yield was obtained from cells cultured in PAB at the late logarithmic growth phase.

• Korean Journal of Microbiology
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• v.1 no.1
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• pp.26-29
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• 1963

1. Cooked soybean was fermented for about a week by Bacillus megatherium 88-3, D-28 and D-28a; and compared with the cooked soybean which was not fermented, this fermented soybean showed much increase in vitamin $B_{12}$ and $B_2$, while vitamin $B_1$ decreased. 2. In the process of fermenting the cooked soybean, Bacillus megatherium, 88-3 is the bacteria which produces brown pigment; and Bacillus megatherium D-28 and D-28a is the bacteria which produces yellow pigment. 3. In weight, fermented soybean-fed rat showed more increase than the unfermented soybean-fed rat. But the growth of the rat fed with Bacillus megatherium 88-3 fermented soybean was not good. Probably, this phenomenon came from the trouble in rat's metabolism by brown pigment. 4. In food efficiency, Bacillus megatherium D-28a is 4.3% lower than Bacillus megatherium B-938, but it is 17.l% higher than the unfermented cooked soybean. Bacillus megatherium 88-3, which is 47.1% lower in food efficiency than the unfermented cooked soybean, has been found "not good" in the growth of rat.th of rat.

• Microbiology and Biotechnology Letters
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• v.20 no.1
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• pp.34-39
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• 1992

For the screening of new-functional and specific exopolysaccharide, a bacterium strain was isolated from soil through the two steps of screening. The isolated bacterium was identified as Bacillus polymyxa KS-1 according to the criteria of morphological, physiological, and chemical taxonomic analyses. The exopolysaccharide was composed of glucose:galactose: mannose and galactosamine in an approximate molar ratio of 1.00:0.36:1.02:1.10. The produced exopolysaccharide by Bacillus polymyxa KS-1 was found to be revealed new acidic polysaccharide which did not contain pentose, ketose, starch, and uronic acid.

• Microbiology and Biotechnology Letters
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• v.18 no.4
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• pp.429-432
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• 1990

The promoter isolated from chromosomal DNA of an alkali-tolerant Bacillus sp. YA-14 was subcloned and biochemically characterized. Also the relationships between the promoter activity and sporulation were investigated. In alkali-tolerant Bacillus sp. and Bacillus subtilis, the activity of promoter began to increase at the onset of sporulation with the same mode, and repressed in the presence of 1.0% (wtv) glucose. Among five spoO genes, three epoO genes (spoOB, spoH, spoOJ) were required for promoter expression.

• Microbiology and Biotechnology Letters
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• v.16 no.2
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• pp.126-130
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• 1988

Promoters of an alkali-tolerant Bacillus sp. isolated from soil have been cloned in Bacillus subtilis using promoter probe vector pPL703. The CAT specific activity of a clone harboring the strongest promoter activity among these transformants was 8.01. This activity was 2.5 times higher than that of Bacillus subtilis harboring expression vector pPL708 and was increased after the end of the logarithmic growth phase. In the 2.8kb of inserted DNA fragment, BamHI and Sal I recognition sites were located.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.400-405
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• 2008

The effects of different starter cultures on the fermentative characteristics of cheonggukjang were examined by using three Bacillus strains. The strains included Bacillus subtilis KCTC 1021 as a control, Bacillus sp. Kn-10 (Kn-10) isolated from a commercial cheonggukjang, and Bacillus sp. B-59 (B-59) isolated from rice straw. There were no significant differences in pH or viable cells among the different cheonggukjang samples during fennentation for 72 hr at $40^{\circ}C$. However, the sample prepared with B-59 had higher slime content and protease activity than the controls and Kn-10 samples. DPPH free radical scavenging activity was higher in the B-59 sample and lower in the control and Kn-10 samples when compared to steamed soybeans after fermentation for 72 hr at $40^{\circ}C$. The total amino acid contents the cheonggukjangs were 34869.98 mg% (B-59), 34481.89 mg% (control), and 31791.09 mg% (Kn-10). Glutamic acid and lysine contents were higher in the B-59 sample than in the control. Finally, the cheonggukjang fermented using the B-59 strain had improved sensory qualities such as color, taste, texture, and overall acceptability compared to the control and Kn-10 samples.

• Journal of Microbiology and Biotechnology
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• v.23 no.5
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• pp.614-622
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• 2013

Daqu, a traditional fermentation starter, has been used to produce attractively flavored foods such as vinegar and Chinese liquor for thousands of years. Although Bacillus spp. are one of the dominant microorganisms in Daqu, more precise information is needed to reveal why and how Bacillus became dominant in Daqu, and next, to assess the impact of Bacillus sp. on Daqu and its derived products. We combined culture-dependent and culture-independent methods to study the ecology of Bacillus during Daqu incubation. Throughout the incubation, 67 presumptive Bacillus spp. isolates were obtained, 52 of which were confirmed by 16S rDNA sequencing. The identified organisms belonged to 8 Bacillus species: B. licheniformis, B. subtilis, B. amyloliquefaciens, B. cereus, B. circulans, B. megaterium, B. pumilus, and B. anthracis. A primer set specific for Bacillus and related genera was used in a selective PCR study, followed by a nested DGGE PCR targeting the V9 region of the 16S rDNA. Species identified from the PCR-DGGE fingerprints were related to B. licheniformis, B. subtilis, B. amyloliquefaciens, B. pumilus, B. benzoevorans, and B. foraminis. The predominant species was found to be B. licheniformis. Certain B. licheniformis strains exhibited potent antimicrobial activities. The greatest species diversity occurred at the Liangmei stage of Daqu incubation. To date, we lack sufficient knowledge of Bacillus distribution in Daqu. Elucidating the ecology of Bacillus during Daqu incubation would enable the impact of Bacillus on Daqu to be accessed, and the quality and stabilization of Daqu-derived products to be optimized.

• Journal of Life Science
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• v.13 no.5
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• pp.559-568
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• 2003

The aim of present study is to investigated on the development of the functional doenjang possessing antioxidative and fibrinolytic activity. A strain, BH-23 showing antioxidative and fibrinolytic activity was isolated from traditionally doenjang, and then identified as Bacillus subtilis based on moophological, physiological, and biochemical characteristics, and named as Bacillus subtilis BH-23. The optimal pH level and temperature conditions were 5.0 and $40^{\circ}C$, NaCl concentration was grown well at 15% Antioxidative and fibrinolytic activity of Bacillus subtilis BH-23 was accoidance with growth conditions of the original state. By comparising with traditionally commercialized doenjang, it is prepared with Bacillus subtilis BH-23. The final results evaluated with positive elements rised above the surface such as color, taste and flavor without ammonia. Therefore, it is safe to assume, doenjang has strong market value in the food industry.

• Journal of Korean Society on Water Environment
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• v.21 no.1
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• pp.73-78
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• 2005

This study was performed to examine the disinfection capability of a Rotating Activated Bacillus Contactor (RABC) system, in which the predominant species, Bacillus sp. was expected to have a removal or inactivation effect of total coliforms. In a settling test with mixtures of E. coli and Bacillus sp., a high removal of E. coli was observed at $20{\sim}40^{\circ}C$, while insignificant removal at $10^{\circ}C$. In a batch test, a 4.5% addition of Bacillus sp. to activated sludge considerably enhanced the removal effect of total coliforms, indicating Bacillus sp. played an important role in improving the settlability of the sludge and coliforms. In a pilot scale RABC system, the concentration of total colifroms reduced remarkably in the settling tank, suggesting that total coliforms in the RABC process were eliminated through coagulation and precipitation, probably due to extracellular polymeric substance (EPS) of Bacillus sp. The fraction of Bacillus sp. in the total cell count in the RABC process was in the range of 4.5%~6.3%. The majority (75%) of the Bacillus sp. in the RABC process was Bacillus subtilis which is known to enhance coagulation and precipitation by producing EPS. Hence, an adoption of a RABC process might be able to eliminate the disinfection unit process from a wastewater treatment system.