미생물학회지 (Korean Journal of Microbiology)

  • 제51권3호
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  • Pages.300-307
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  • 2015
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  • 0440-2413(pISSN)
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  • 2383-9902(eISSN)
한국미생물학회 (The Microbiological Society of Korea)
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전통 발효 청국장으로부터 분리한 Bacillus 균주들의 특성 및 기능 분석

Characteristics and functional analysis of Bacillus strains from the fermented soybean products, Cheonggukjang

  • 문지영 (농촌진흥청 국립농업과학원 농업미생물과) ;
  • 권순우 (농촌진흥청 국립농업과학원 농업미생물과) ;
  • 홍승범 (농촌진흥청 국립농업과학원 농업미생물과) ;
  • 석순자 (농촌진흥청 국립농업과학원 농업미생물과) ;
  • 김정선 (농촌진흥청 국립농업과학원 농업미생물과) ;
  • 김수진 (농촌진흥청 국립농업과학원 농업미생물과)
  • Moon, Ji-Young (Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kwon, Soon-Wo (Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Hong, Seung-Beom (Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Seok, Soon-Ja (Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Jeong-Seon (Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Soo-Jin (Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration)
  • 투고 : 2015.09.04
  • 심사 : 2015.09.23
  • 발행 : 2015.09.30
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초록

좋은 청국장을 발효하는 균주를 선발하기 위하여 청국장 시료로부터 8개의 균주를 선발하였다. 이들 중 7균주는 Bacillus subtilis subsp. subtilis와 99.9% 이상의 가장 높은 16S rRNA 유사도를 보였고, 한 균주는 B. licheniformis와 높은 유사도를 보였다. 선발 균주의 효소 생성을 분석한 결과 모든 균주에서 amylase, cellulase, protease 그리고 lipase 활성을 보였고, 6균주에서 혈전용해능을 보였다. 또한 전통방법으로 제조한 청국장에서 분리한 균주들의 안전성을 확보하고자 분리균주와 계통학적으로 가까운 Bacillus cereus의 독소유전자 7종의 유무를 확인한 결과 모든 선발균주에서 독소유전자 7종을 가지고 있지 않았다. 선발 균주 중 8균주에서 histamine과 tyramine의 생성이 없거나 최소한의 생성을 보였고, HPLC를 이용한 바이오제닉 아민 분해능 분석 결과 대부분의 균주가 tyramine 분해능을 보였다. 선발된 균주로 발효한 청국장의 발효능, 관능, 휘발성염기질소 생성을 확인 하여 7균주가 좋은 품질의 청국장을 만드는 것으로 확인되었고, 이들 선발된 균주로 만든 청국장의 metabolic profile을 분석하였다.

For selecting Bacillus strains producing high-quality Cheonggukjang, 8 strains were isolated from the different Cheonggukjang samples. Seven of them exhibited the highest 16S rRNA gene sequence similarity value of over 99.9% to Bacillus subtilis subsp. subtilis and one of them showed the similarity to B. licheniformis. All the strains showed positive activities for amylase, cellulase, protease and lipase, and 6 strains are positive for fibrinolytic activity. To confirm the safety of the strains isolated from the samples of Cheonggukjang which are manufactured by traditional method, strains were analyzed for the presence of seven toxin genes of Bacillus cereus and results were found negative. And 7 strains did not produce at all or merely produce both histamine and tyramine, the representative biogenic amines. Biogenic amine degradation analysis by HPLC revealed that, most of them exhibited tyramine degradation activity. For Cheonggukjang fermented by artificial inoculation of selected strains, fermentation property, sensory test, volatile basic nitrogen production and metabolic profiles by $^1H-NMR$ were tested. Seven strains were confirmed to make high-quality Cheonggukjang.

키워드

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  3. Effects of Soybean Diet and Back Massage on the Neck Skin of Middle-Aged Women vol.16, pp.4, 2018, https://doi.org/10.20402/ajbc.2018.0247
  4. 발효 된장의 바이오제닉 아민 함량에 영향을 미치는 바실러스균의 분리 동정 및 프로바이오틱 특성 vol.55, pp.2, 2015, https://doi.org/10.7845/kjm.2019.9017
  5. Isolation of Microorganism with High Protease Activity from Doenjang and Production of Doenjang with Isolated Strain vol.50, pp.1, 2015, https://doi.org/10.3746/jkfn.2021.50.1.79
  6. Shotgun metagenomics of Cheonggukjang, a fermented soybean food of Korea: Community structure, predictive functionalities and amino acids profile vol.151, pp.None, 2015, https://doi.org/10.1016/j.foodres.2021.110904