Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Isolation and Physiological Characteristics of Microorganisms Producing Extracellular Enzymes from Korean Traditional Soybean Sauce and Soybean Paste

전통 장류에서 세포외효소 분비능이 우수한 미생물의 분리 및 생리활성 특성

  • Baek, Seong-Yeol (Department of Agro-food Resource, National Academy of Agricultural Science, RDA) ;
  • Yun, Hye-Ju (Department of Agro-food Resource, National Academy of Agricultural Science, RDA) ;
  • Choi, Hye-Sun (Department of Agro-food Resource, National Academy of Agricultural Science, RDA) ;
  • Koo, Bon-Sung (Department of Agricultural Biotechnology, National Academy of Agricultural Science, RDA) ;
  • Yeo, Soo-Hwan (Department of Agro-food Resource, National Academy of Agricultural Science, RDA)
  • 백성열 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 윤혜주 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 최혜선 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 구본성 (농촌진흥청 국립농업과학원 농업생명자원부) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2010.10.11
  • Accepted : 2010.11.22
  • Published : 2010.12.28
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Abstract

We isolated microorganisms presenting high enzymatic activities for amylase, cellulase, protease, lipase or fibrinolysis from Korean traditional soybean sauce and paste. Then, the physiological properties and 16S rRNA sequences of isolated microorganisms were analyzed. All of the isolated 13 strains possessing high extra cellular enzyme activities have higher amylase and cellulase activities than Bacillus subtilis KACC 10114. All the selected strains have protease activities except for D2-14. Except D8-8 and K4-1, other strains have lipase activity. D2-7, D8-8 and K4-1 strains have higher fibrinolytic activities than others, while D8-2 strain has no activity. Most of the selected strains showed antibacterial activity even in gram positive and gram negative bacteria and yeast. Gene sequence analysis of 16S rRNA from isolated strains revealed that all the selected strains were member of Bacillus species.

수집한 전통 장류에서 세포외효소(amylase, protease, cellulase, lipase and fibrinolytic enzyme) 분비능이 우수한 미생물을 분리한 후, 16S rRNA 유전자분석과 생리활성 특성을 조사하였다. amylase와 cellulase 분비능은 모든 선발균주에서 표준균주인 Bacillus subtilis KACC 10114보다 높게 나타났다. Protease 분비능은 D2-14균주를 제외한 모든 선발균주에서 활성이 있었으며, lipase 분비능은 D8-8과 K4-1을 제외한 균주에서 활성이 나타났다. 혈전용해 활성은 D8-2를 제외한 모든 선발균주에서 활성이 나타났으며, D8-8과 K4-1이 가장 높은 활성을 나타냈다. 선발균주인 K3-2, K4-1, K11-1-4, K11-1-6, K11-7, K12-3 와K14-9은 그람 양성세균과 그람 음성세균 그리고 효모에서도 높은 항균활성을 나타내었다. 간장 및 된장에서 분리한 균주들을 동정하기 위해 분자수준에서 16S rRNA 유전자 염기서열을 분석한 결과, 거의 Bacillius sp.로 나타났다. 발효과정에서 세포외효소 분비능과 생리활성이 우수한 미생물을 분리, 확보함으로써 전통 장류의 고급화 및 품질향상과 제조공정의 표준화가 가능할 것으로 여겨진다

Keywords

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