Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Isolation of Major Microflora Bacillus coagulans from Rice Bran

쌀겨발효로부터 분리된 우점종 미생물 Bacillus coagulans의 분리

  • Lee, Sang-Han (Food & Bio-Industry Research Institute and Department of food science & Biotechnology, Kyungpook National University) ;
  • Park, Po (Enzyme House Co., Ltd.)
  • 이상한 (경북대학교 식품생물산업연구소 및 식품공학과) ;
  • 박포 (엔자임하우스)
  • Published : 2010.02.27
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Abstract

It is known that temperature during solid fermentation using rice bran is increased upto 60-70 degree. To investigate the major microflora regarding temperature maintenance of rice bran bathing, we first isolated predominant microbes using various media by a limiting dilution method. The RNA of isolated strains were purified and sequenced. The rRNA sequencing revealed that the selected strains were similar to Bacillus coagulans according to their taxonomical relationships. Together, these results indicate that Bacillus coagulans is a major kind of microflora during solid fermentation using rice bran.

쌀겨의 발효는 온도상승이 되면서 열을 많이 발생하여 온도가 60-70도로 상승한다. 이 발효에서 분리된 Bacillus coagulans는 효소온욕시 사용되는 주요 미생물로서, 이를 응용하여 피부미용건강에 사용되어질 수 있다. 쌀겨발효 중 온도유지에 관련이 있는 major microflora의 분리 연구를 수행한 결과, 고초균이라 판단되는 균주 10여종을 분리하였으며 이를 분자분류학적인 연구를 수행한 결과 Bacillus coagulans로동정하였다. 본 균주는 쌀겨발효에서 온도상승에 관여하는 주요 미생물로서 이의 피부미용에의 응용이 가능하리라 판단된다.

Keywords

References

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