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항균력을 지닌 Bacillus 균주들을 종균으로 사용한 청국장에서 Bacillus cereus 억제
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논문-2016-8-항균력을 지닌 bacillus 균주들을 종균으로 사용한 청국장에서 bacillus cereus 억제.pdf (1008.3Kb) (18)
ABSTRACT Cheonggukjang, a traditional Korean fermented soy food, was prepared by inoculation of Bacillus subtilis
EMD4 or Bacillus amyloliquefaciens EMD17 with anti-bacterial or anti-fungal activities into soybeans. Cheonggukjang
was also prepared by co-inoculation of EMD4 and EMD17 (1:1, v/v). Control cheonggukjang was prepared by using
B. subtilis KACC16450 (Natto strain). Growth of B. cereus cells spiked with starter organisms was completely inhibited
by B. amyloliquefaciens EMD17 after 12 h of fermentation at 37°C. Growth of B. cereus was also inhibited by B.
subtilis EMD4, but the degree of inhibition was weaker. After 48 h of fermentation, cheonggukjang samples were
stored for 10 days at 4°C. B. cereus cells were not detected from cheonggukjang inoculated with EMD4, whereas
significant numbers still present in control. The pH values of cheonggukjang samples were not significantly different.
During fermentation, cheonggukjang fermented with EMD17 showed the highest fibrinolytic activity and during storage,
cheonggukjang fermented with a Natto strain was the highest. Cheonggukjang fermented with a Natto strain also
showed the highest amount of total phenolic compounds. The results show that control of B. cereus in cheonggukjang
is possible by using starters such as B. amyloliquefaciens EMD17.
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