Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Production of Cheonggukjang by Using a Recombinant Bacillus licheniformis Strain

  • Jeong, Woo-Ju (Division of Applied Life Science (BK21 program), Graduate School Gyeongsang National University) ;
  • Kwon, Gun-Hee (Division of Applied Life Science (BK21 program), Graduate School Gyeongsang National University) ;
  • Lee, Ae-Ran (Division of Applied Life Science (BK21 program), Graduate School Gyeongsang National University) ;
  • Park, Jae-Yong (Institute of Agriculture & Life Science, Gyeongsang National University) ;
  • Lee, Mee-Ryung (Institute of Agriculture & Life Science, Gyeongsang National University) ;
  • Chun, Ji-Yeon (Department of Food Science and Technology, Sunchon National University) ;
  • Cha, Jae-Ho (Department of Microbiology, Pusan National University) ;
  • Song, Young-Sun (School of Food and Life Science, Inje University) ;
  • Kim, Jeong-Hwan (Division of Applied Life Science (BK21 program), Graduate School Gyeongsang National University)
  • Published : 2009.03.31
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Abstract

Cheonggukjang was prepared from soybean inoculated with B. licheniformis ATCC 10716 cells transformed with pHY3-5 carrying a fibrinolytic enzyme gene. During the 54 hr of fermentation at $37^{\circ}C$, fibrinolytic activities of cheonggukjang were significantly higher than cheonggukjang fermented with B. licheniformis 10716 control cells. The plasmid, pHY3-5 was stably maintained during the 54 hr without antibiotic selection and more than 52% of cells retained the plasmid.

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References

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