한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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메밀 속성장 유래 효소활성 우수 저영양성 균주 분리 및 특성

Isolation and Characterization of Oligotrophic Strains with High Enzyme Activity from Buckwheat Sokseongjang

  • 이성영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김지연 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 백성열 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 구본성 (농촌진흥청 국립농업과학원 농업생명자원부) ;
  • 박혜영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 최혜선 (농촌진흥청 국립농업과학원 농식품자원부)
  • Lee, Sung-Young (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Ji-Yeun (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Baek, Sung-Yeol (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Yeo, Soo-Hwan (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Koo, Bon-Sung (Department of Agricultural Biotechnology, National Academy of Agricultural Science, RDA) ;
  • Park, Hye-Young (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Choi, Hye-Sun (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
  • 투고 : 2011.03.17
  • 심사 : 2011.08.29
  • 발행 : 2011.12.31
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초록

메밀 속성장 유래 세포외효소(protease, amylase, cellulase, lipase, xylanase) 분비능이 우수한 균주를 분리하여 혈전 용해능, 항균 활성 및 내염성을 분석하였다. 선발된 균주 중 HJ0-3을 비롯한 13개 균주는 표준 균주 B. subtilis KACC 10114보다 우수한 protease 활성을 보였다. Amylase 분비능의 경우, HJ18-4을 포함한 10개 균주는 표준 균주 B. subtilis KACC 10114보다 우수한 효소 활성을 보였다. HJ11-19 등 5균주는 표준 균주 B. subtilis KACC 10114보다 cellulase 분비능이 우수함을 확인할 수 있었다. 선별된 23개 균주 중에서 HJ5-21(21.12%), HJ18-4(86.11%), HJ18-9(31.16%), HJ18-13(63.80%)가 높은 혈전 용해능을 보였다. 선별된 23개 균주 중, 5개 균주(HJ18-4, HJ18-9, HJ18-13, HJ25-6, HJ25-11)는 3개 이상의 병원성 균에 대해 항균 활성을 나타내었고, 특히 HJ18-4는 모든 병원성 균에 대하여 항균활성을 나타내었으나 표준 균주 B. subtilis KACC 10114는 항균 활성이 나타나지 않았다. 메밀 속성장 유래 분리 균주 중 세포외효소 활성 및 혈전 용해능, 항균 활성이 우수한 균주 HJ18-4(AB601598)는 API kit 분석결과 B. subtilis(89.6%), 16S rDNA 염기서열 분석으로는 B. subtilis(99%)로 동정되었다. HJ18-4는 표준 균주 B. subtilis KACC 10114와 마찬가지로 NaCl의 농도가 높아질수록 생육이 억제되나 5%와 10%의 NaCl 농도에서 표준 균주 B. subtilis KACC 10114 보다 HJ18-4가 우수한 생육 특성을 나타내었다. 이는 HJ18-4가 염 농도 5-10%에서 우수한 생육특성을 가짐으로써 저염 및 고염 장류 제조에 있어서 starter로 사용이 가능함을 보여주었다.

Bealmijang is a short-term fermented regional product that is prepared with soybean and extra ingredients. In this study, starter strain candidates were screened from Bealmijang for fermented soybean paste products. Twenty one bacterial strains producing extracellular enzymes (amylase, cellulase, protease, xylanase and lipase) were isolated from Bealmijang, buckwheat sokseongjang. The isolates were assessed for fibrinolytic and antibacterial activities, and salt tolerance. Strain HJ18-4, identified as Bacillus subtilis (AB601598) by biochemical properties (89.6%) and 16S rDNA sequencing (100%), showed the highest enzymatic, fibrinolytic, and antibacterial activities among the isolates. Although the growth of HJ18-4 was inhibited by the increase of NaCl concentration, the growth still exceeded that of B. subtilis KACC 10114 at 5% and 10% NaCl. These results suggest that B. subtilis HJ18-4 is suitable as a starter for soybean paste manufacture.

키워드

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피인용 문헌

  1. Bioactive compounds of Cheonggukjang prepared by different soybean cultivars with Bacillus subtilis HJ18-9 vol.22, pp.4, 2015, https://doi.org/10.11002/kjfp.2015.22.4.535
  2. Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains vol.22, pp.4, 2015, https://doi.org/10.11002/kjfp.2015.22.4.545
  3. Changes in Phenolic Compounds and Radical Scavenging Activity of Doenjang Prepared by Fermentation with Bacillus Subtilis HJ18-9 vol.45, pp.6, 2016, https://doi.org/10.3746/jkfn.2016.45.6.843
  4. Quality Characteristics of Black Soybean Paste (Daemaekjang) Prepared with Bacillus subtilis HJ18-4 vol.44, pp.6, 2012, https://doi.org/10.9721/KJFST.2012.44.6.743
  5. Quality Characteristics and Optimization of Premix-Type Buckwheat Soksungjang vol.26, pp.4, 2013, https://doi.org/10.9799/ksfan.2013.26.4.753
  6. Quality Changes in Doenjang upon Fermentation with Two Different Bacillus subtilis Strains vol.26, pp.2, 2016, https://doi.org/10.17495/easdl.2016.4.26.2.163
  7. Quality characteristics of buckwheat Soksungjang manufactured by Bacillus subtilis HJ18-4 vol.20, pp.5, 2013, https://doi.org/10.11002/kjfp.2013.20.5.699
  8. Quality Characteristics of Black Soybean Paste (Daemacjang) with Mixture Ratio of Black Soybean, Barley and Salt Concentration vol.26, pp.2, 2013, https://doi.org/10.9799/ksfan.2013.26.2.266
  9. Bacillus subtilisHJ18-4 from Traditional Fermented Soybean Food InhibitsBacillus cereusGrowth and Toxin-Related Genes vol.79, pp.11, 2014, https://doi.org/10.1111/1750-3841.12569
  10. Changes in Biological Qualities of Soy Grits Cheonggukjang by Fermentation with β-Glucosidase-Producing Bacillus Strains vol.45, pp.5, 2016, https://doi.org/10.3746/jkfn.2016.45.5.702
  11. Amylase activity and characterization of Bacillus subtilis CBD2 isolated from Doenjang vol.21, pp.2, 2014, https://doi.org/10.11002/kjfp.2014.21.2.286
  12. Changes in isoflavone content and quality characteristics of Cheonggukjang prepared with Bacillus subtilis HJ18-3 and KACC 15935 vol.21, pp.1, 2014, https://doi.org/10.11002/kjfp.2014.21.1.121