Isolation and Characterization of Oligotrophic Strains with High Enzyme Activity from Buckwheat Sokseongjang
2011
Lee, S.Y., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Kim, J.Y., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Baek, S.Y., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Yeo, S.H., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Koo, B.S., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Park, H.Y., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Choi, H.S., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea
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.
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