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The Use of the Pathogen-specific Bacteriophage BCP8-2 to Develop a Rice Straw-derived Bacillus cereus-free Starter Culture

단일 박테리오파지를 이용한 볏짚 유래 Bacillus cereus free 스타터 컬쳐의 개발

  • Received : 2013.10.02
  • Accepted : 2013.11.11
  • Published : 2014.02.28

Abstract

The purpose of this study was to develop a rice straw-derived Bacillus cereus (B. cereus)-free starter culture for traditional soybean fermented products using a B. cereus-specific bacteriophage, BCP8-2. To determine the optimal medium that supports the growth of rice straw-derived microorganisms and BCP8-2 activity, 5 different culture media were tested. The 5% ground bean (GB) medium was selected for further study. No B. cereus was detected in the BCP8-2-treated rice straw in GB medium, whereas B. cereus at a level of $10^7$ CFU/mL was recovered in the no-phage control. The total bacterial count reached approximately $10^9$ CFU/mL regardless of phage addition. When the 16S rRNA sequence-based microbial community was monitored using denaturing gradient gel electrophoresis (DGGE) and pyrosequencing, a similar microbial community was observed in the phage-treated and control samples. In conclusion, we demonstrate that phage can be used to prepare a rice straw-derived B. cereus-free starter culture with minimal effect on natural microflora.

Keywords

Bacillus cereus;bacteriophage;rice straw;fermented food;starter culture

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Cited by

  1. Manufacturing and Quality Characteristics of the Cheonggukjang Fermented Using Starter Derived from Rice Straw Removed Bacillus cereus Selectively vol.30, pp.1, 2015, https://doi.org/10.13103/JFHS.2015.30.1.65

Acknowledgement

Supported by : 농림축산식품부