• KSBB Journal
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• v.20 no.2 s.91
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• pp.116-122
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• 2005

The feasibility of using bacterial cultures with the ultimate aim for the marine environmental clean-up was explored. The present study reports on the bacterial elimination of nitrogens and phosphorus by strains CK-10 and CK-13 isolated from shrimp farming pond. The strains were identified as genus Bacillus on the basis of BIOLOG test, and designated as Bacillus sp. CK-10 and Bacillus sp. CK-13, respectively. Removal of nitrogens $(NH_4^+,\;NO_2^-,\;or\;NO_3^-)$ or phosphorus $(PO_4^{-3})$ as single N or P source was studied with single cultures under aerobic conditions. Complete elimination of all nitrogens in the concentration range of $100-400{\mu}M$ was achieved in single cultures as well as co-cultures within the given incubation period. Similar results were obtained from the test cultures containing $125-599{\mu}M\;PO_4^{3-}$. Simultaneous removal of all N/P was monitored in the co-cultures. As the results, $400{\mu}M\;NH_4^+\;and\;NO_2^-$ were eliminated within 12hrs and $400{\mu}M\;NO_3^-\;and\;500{\mu}M\;PO_4^{-3}$ were completely disappeared within 36 hrs from the media. The work demonstrated that co-cultures improved the concurrent removal of N/P from the media.

• Microbiology and Biotechnology Letters
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• v.33 no.2
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• pp.136-141
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• 2005

A bench-scale feasibility study was conducted with solid farming feed to evaluate a treatment process for microbiological removal of nitrogen (N) and phosphorus (P). Strains, Bacillus sp. CK-10 and Bacillus sp. CK-13, were originally isolated from water samples of shrimp farming pond. Simultaneous removal of N/P in marine media was monitored in the co-cultures, CK-10 and CK-13. As the results, $400\;{\mu}M\;NH^{+}_4$ and $400\;{\mu}M\;NO^{-}_2$ were eliminated within 12 hours and $NO^{-}_3$ within 36 hours, and $500\;{\mu}M\;PO^{-3}_4$ was completely disappeared within 36 hours from the media. Cultures of CK-10 and CK-13 were applied for removal of N/P leached from shrimp farming fred. HPAEC-PAD system was used to analyze sugars in farming feed, resulting in resolution of various sugars including glucose, galactose, galatosamine, mannose, and fucose. $0.2\%$ (w/v) Pulp densities of the farming feed contained approximately $33.3\;{\mu}M\;NH^{+}_4,\;12.9\;{\mu}M\;NO^{-}_2.\;81.5\;{\mu}M\;NO^{-}_3\;and\;248\;{\mu}M\;PO^{-3}_4$ which could dissolved within 72 hours of leaching in aqueous solution followed by bacterial removal. Complete bacterial removal of N/P was achieved within 84 hours at $0.2\%$ of the feed in co-cultures, whereas single cultures removed to incompletion of N/P during the incubation period. This work demonstrated that test cultures, CK-10 and CK-13 showed effective removal of N/P derived from shrimp farming feed.

• Journal of Life Science
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• v.23 no.2
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• pp.299-305
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• 2013

Paenibacillus is a gram-positive, spore-forming aerobes that was previously classified as a Bacillus species. Paenibacillus sp. CK214 was highly motile on LB agar plates and showed typical colonial morphology of Paenibacillus. However, its motility was defective in the absence of glucose. Electron microscopic observation revealed that the cells of CK214 cultured on LB agar plates were peritrichously flagellated but not flagellated in the presence of glucose. Flagellar filaments were purified by centrifugation after shearing off from the CK214 cells with vigorous pipetting. The purified protein was composed of a single flagellin with an apparent molecular size of 29 kDa. Recognition of the protein by anti-Edwardsiella tarda flagellin protein antibody demonstrates that the protein is a flagellin protein. A decreased level of flagellin protein was detected in CK214 cells grown under glucose-supplemented media.

• Preventive Nutrition and Food Science
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• v.11 no.2
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• pp.127-132
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• 2006

Bacillus sp. strain K-l, which produces a strong fibrinolytic enzyme, was isolated from chongkukjang, a traditional Korean fermented soybean paste. The fibrinolytic enzyme was purified from chongkukjang base by using ammonium sulfate fractionation and chromatographic techniques. Purified enzyme, CK K-1 was demonstrated to be homogeneous by SDS-PAGE and isoelectric focusing electrophoresis, and has molecular mass of a 12.4 kDa and a pI of 8.0. The optimal reaction pH value and temperature were 8.0 and $40^{\circ}C$, respectively. Phenyl-methyl-sulfonyl-fluoride (PMSF; serine protease inhibitor), ethylene-diamine-tetra-acetic acid (EDTA; metallo protease inhibitor), copper ion, ferric ion and lead ion inhibited the enzyme activity. These results indicated that the fibrinolytic enzyme is a metallo-serine protease and different from nattokinase and chongkukjangkinase.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.89-95
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• 2013

Biological and functional characteristics of lactic acid bacteria (LAB) were investigated in mustard stem/leaf kimchi (MK), cabbage kimchi (CK), young radish kimchi (YRK), and cubed radish kimchi (CRK). LAB of young radish kimchi were mainly composed of bacilli in contrast to the other kimchi. 89.2% LAB isolated from all kimchi harbored plasmids. However, LAB had an average of $4.1{\pm}0.5$ plasmid bands in YRK, more than MK, CK, and CRK. Exopolysaccharides were produced by 10.9~11.1% of LAB, and were especially by LAB isolated from radish kimchi. A significant percentage of LAB (69.5%) had antibacterial activity against one sensitive strain or more. LAB from CK, YRK and CRK had antimicrobial activities against Bacillus sp., Listeria monocytogenes, and Salmonella Typhimurium, while the LAB from MK had activities against Vibrio parahaemolyticus higher than those from the other kimchi. In YRK and CRK, acid-tolerant LAB were twice as prevalent as those in MK and CK. Bile-tolerant LAB isolated from CRK were more prevalent than other kimchi. When $10^8$ CFU of LAB were added to Caco-2 cells, 12.1% of LAB isolated from all kimchi showed similar adherent activity to Lactobacillus rhamnosus GG. LAB of MK particularly adhered to Caco-2 cells, 2.0~4.1 fold higher than LAB in the other kimchi. From these results, biological and functional characteristics of LAB varied according to the type of kimchi and LAB existing in kimchi were limited to their respective species.