원문정보
초록
영어
Bacteria of the Bacillus species have been reported as a major microorganism in fermented soybean products. In the present study, thirty different Bacillus isolates were screened from M eju, a Korean soybean fermentation starter. The 3' end of the 16S rDNA and the 16S-23S internal transcribed spacer (ITS) region of the isolates were amplified, cloned and sequenced in both the
orientations. The comparative ITS sequence analysis and phenotypic characterizations revealed three phylogenetically distinct groups namely Bacillus atrophaeus, Bacillus polyfermenticus and Bacillus subtilis. Further, these isolates were tested the poly-gamma-glutamate(PGA) production and fibrinolytic activity on the fermented soybean. The B. atrophaeus showed no production of PGA and the low level of fibrinolytic activity, whereas the B. polyfermenticus and B.subtilis exhibited the high production of PGA and high fibrinolytic activity. Moreover, the soybean products fermented by B. polyfermenticus markedly prolonged the coagulation and hemorrage times in mice.