Studies on Physiological Activity of Bacillus subtilis JM-3 Isolated from Anchovy Sauce

멸치액젓으로부터 분리한 Bacillus subtilis JM-3의 생리활성기능에 관한 연구

  • Lee, Sang-Soo (Korea Testing and Research Institute for Chemical Industry) ;
  • Kim, Sang-Moo (Faculty of Marine Bioscience and Technology, Kangnung National University) ;
  • Shin, Il-Shik (Faculty of Marine Bioscience and Technology, Kangnung National University)
  • 이상수 (한국화학시험연구원) ;
  • 김상무 (강릉대학교 해양생명공학부) ;
  • 신일식 (강릉대학교 해양생명공학부)
  • Published : 2003.08.01


In previous paper, we isolated the bacteria, Bacillus subtilis JM-3, with proteolytic and fibrinolytic activity for candidate microorganisms that have rapid fermenting and physiological functions from anchovy sauce. This study was carried out to search physiological functions of Bacillus subtilis JM-3, such as antimicrobial, antioxidative, antimutagenic, angiotensin-converting enzyme inhibition, and anticarcinogenic activity in vitro. The cell free culture of Bacillus subtilis JM-3 showed strong antibacterial activity against Listeria monocytogenes, antioxidative activity with 87% of inhibition rate against linoleic acid, 50% of antimutagenic activity against N-nitrosodimethylamine and N-nitrosomorpholine, and 88.9% of growth inhibition rate against SNU-1 cell line (stomach cancer cell of human). However, Bacillus subtilis JM-3 did not show angiotensin-converting enzyme inhibition activity.


  1. Kim, J.K. and Kim, S.D. Genetic breeding of Korean soybean paste-fermenting Bacillus sp. by UV mutation. J. Korean Agric. Chem. Soc. 32: 148-153 (1999)
  2. Lee, S.S., Kim, S.M., Park, W.Y., Kim, H.Y. and Shin, I.S. Studies on proteolytic and fibrionolytic activity of Bacillus subtilis JM-3 isolated from anchovy sauce. Korean J. Food Sci. Technol. 34: 283-289 (2002)
  3. Hayatsu, H. A Manual for Antimutagenic Test, p. 15. Gwangcheon Pub. Co., Tokyo, Japan (1990)
  4. Choi, H.S., Lee, J.S., Moon, G.S. and Park, K.Y. Antioxidative activity of browning products fractionated from fermented soybean sauce. J. Korean Soc. Food Sci. Nutr. 22: 565-569 (1993)
  5. Lee, Y.J., Cho, Y.J., Son, K.M. and Choi, C. Characterization of alkaline protease produced by Bacillus sp. CW-1121. Korean J. Biotecnol. Bioeng. 24: 537-542 (1991)
  6. Daeschel, M.A. Applications and Interactions of Bacteriocin from Lactic Acid Bacteria in Foods and Beverages. Elsevier, New York, USA (1993)
  7. Choi, U.K., Ji, W.D., Chung, H.C., Choi, D.H. and Chung, Y.G. Optimum condition for pigment production and antioxidative activity of the products by Bacillus subtilis DC-2 with response surface methodology. J. Korean Soc. Food Sci. Nutr. 26: 620-624 (1997)
  8. KNSO. A Study of Cause of Death for 1999. Korean National Statistical Office, Seoul, Korea (2000)
  9. Mah, J.H., Kim, K.S., Park, J.H., Byun, M.W, Kim, Y.B. and Hwang., H.J. Bacteriocin with a broad antimicrobial spectrum, produced by Bacillus sp. isolated from kimchi. J. Microbiol. Biotechnol. 11: 577-584 (2001)
  10. Kim, T.H., Park, S.H, Lee, D.S., Kwon, T.K., Kim, J.K. and Hong, S.D. Properties of alkaline protease produced by an alkalophilic Bacillus sp. Korean J. Appl. Microbiol. Biotechnol. 18: 159-164 (1990)
  11. Hayase, F. and Kato, H. Antioxidative components of sweet potam. Nutr. Sci. 30: 37-41 (1984)
  12. Cheung, H.S. and Chehman, D.W. Spectrometric assay and properties of angiotensin-converting enzyme of rabbit lung. Biochem. Pharmacol. 20: 1637-1647 (1971)
  13. Kim, Z.U. and Cho, S.H. A study on the manufacturing of soysauce by the combined use of Aspergillus sojae and Bacillus subtilis. J. Korean Agric. Chem. 18: 1-9 (1975)