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단보

쪽 염료 니람으로부터 Comamonas sp.와 Microbacterium sp.의 분리 및 특성분석

원문정보

Isolation and Characterization of Comamonase sp. and Microbacterium sp. from Deep Blue Sediment Dye of Polygoum tinctoria, Niram

장성은, 이남근, 이유리, 최미성, 정용섭

피인용수 : 0(자료제공 : 네이버학술정보)

초록

영어

Two strains were isolated from the traditional Deep Blue Sediment Dye of Polygoum tinctoria, Niram, and temporarily named Niram A and Niram B, respectively. The phylogenetic analysis revealed that strain Niram A and B were closely related to the members of the genus Comamonas and Microbacterium, respectively. Strain Niram A exhibited the highest 16S rRNA gene sequence similarity to C. aquatica LMG 2370T (98.06%). Strain Niram B showed 100% homology with M. oxydans DSM 20578T and M. maritypicum DSM 12512T. The growth of the strain Niram A and B was not inhibited in Niram medium containing high calcium concentration without free sugar as carbon source. The reducing Niram is greenish. Therefore, the reducing ability on the Niram of the strains Niram A and B were determined with the color difference of the a* values of Niram fermented-fluids.
The a* value indicates the level of redness (positive value) or greenness (negative value). The green color is increasing towards the negative value. In all samples fermented for 10 days, the a* values among samples were no significant difference.
However, samples fermented for 15 days have an appreciable change. After fermentation for 15 days, the control Niram sample had -3.96 ± 0.02 of the a* value. On the other hand, the Niram samples fermented with the strain Niram A and B showed -4.20 ± 0.02 of the a* value and -7.86 ± 0.03 of the a* value, respectively. In the reducing ability on the Niram, the strain Niram B was significantly better than the strain Niram A.

목차

Abstract
 1. 서론
 2. 재료 및 방법
  2.1. 실험 재료
  2.2. 균주 분리
  2.3. 분리 균주의 동정
  2.4. 니람 배지를 이용한 생균수 측정
  2.5. 니람 발효물의 색차 측정
 3. 결과 및 고찰
  3.1. 균주 분리 및 동정
  3.2. 분리 균주 생장 및 니람 발효물 색차
 4. 결론
 감사
 REFERENCES

저자정보

  • 장성은 Seong Eun Jang. 전북대학교 바이오식품소재개발 및 산업화연구센터 전북대학교 식품공학과
  • 이남근 Nam Keun Lee. 전북대학교 바이오식품소재개발 및 산업화연구센터
  • 이유리 Yuri Lee. 전북대학교 바이오식품소재개발 및 산업화연구센터
  • 최미성 Mee-Sung Choi. 동신대학교 의상디자인학과
  • 정용섭 Yong-Seob Jeong. 전북대학교 바이오식품소재개발 및 산업화연구센터 전북대학교 식품공학과

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자료제공 : 네이버학술정보

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