The biosorption characteristics of SRCM 120569 biomass on anionic Congo red (CR) dye. SRCM 120569 strain isolated from Korean turbid rice wine (makgeolli) was identified by 16S rRNA sequence analysis as Bacillus licheniformis. Bacillus licheniformis SRCM 120569 (Genbank Accession No. MW819861) showed superior CR dye biosorption capacity in an aqueous solution. Maximum adsorption capacities of 61.2 and 133.1 mg/g were obtained at pH 3.41 and 0.01 g/50 mL dried cell dosage, respectively. The CR dye adsorption properties by the Bacillus licheniformis SRCM120569 strain were characterized by Fourier transform infrared spectroscopy (FT-IR), point of zero charge (pHpzc) analysis, and phylogenetic analysis. The biosorption isotherm and kinetic models are well described with the Langmuir adsorption isotherm and pseudo-second-order kinetic models.

In order to isolate thermophilic bacteria with high activity of CMCase and xylanase, spent mushroom substrates was collected from an oyster mushroom cultivation farm in Jinju, Gyeongnam, Korea. Among the isolates, one strain designated as YJ09 was selected by agar diffusion method. The isolate YJ09 was identified as a member of Bacillus licheniformis based on biochemical characteristics using Bacillus ID kit and MicroLog system. Comparative 16S rDNA sequence analysis showed that isolate YJ09 formed a distinct phylogenetic tree within the genus Bacillus and was most closely related to Bacillus licheniformis with sequence similarity of 98.9%. Based on its physiological properties, biochemical characteristics and phylogenetic distinctiveness, the isolate YJ09 was classified as Bacillus licheniformis. The CMCase and xylanase activity of B. licheniformis YJ09 was slightly increased corresponding to the bacterial population from exponential phase to stationary phase in the growth curve of B. licheniformis YJ09.

This study examined changes in decomposition-related enzyme activity secreted by the microorganisms isolated from button mushroom composts. Among the isolated microorganisms, bacterial strains CY-24 were the most dominant and had the highest enzyme activities. 16S rDNA sequencing analysis showed 97% similarity of CY-24 to Bacillus licheniformis. To define the optimum conditions for the mass production of CY-24, we have investigated optimum culture conditions and effects of various nutrient source on the bacterial growth. The optimum initial pH and temperature were determined as pH 6.0 and 30°C, respectively. The optimal culture medium for the growth was determined as follows: 0.3% mannose, 1.5% yest extract, 0.8% (NH4)2HPO4, 2 mM MnSO4, and 0.5% asparatic acid. Enzymatic activities of CMCase and PGase secreted by CY-24 were the most prominent and CMCase activity were optimal at 50~60°C and pH 6.0, and PGase activity were 60°C and pH 6.0. The activity of CMCase was inhibited by metal ions including Ca+ and Cu+, while the activity of PGase didn’t affect. The activity of CMCase was rapidly decreased at more than 30°C and pH 7.0, and the activity of PGase didn’t affect as temperature change but was rapidly decreased at more than pH 5.0. Accordingly, This strain was potentially useful on the fermentation stimulation and softening of rice straw in the process of fermentation for mushroom cultivation.

α-Amylase 및 protease 활성을 동시에 가지는 1-B-12 균주를 된장으로부터 분리하였다. 16S rRNA 유전자 염기서열 분석결과, Bacillus licheniformis로 동정되어 B. licheniformis 1-B-12 균주로 명명하였다. 효소활성 측면에서 현미(50%), 미강(30%) 및 대두(20%)의 조합이 최적의 기질 조합 조건으로 확인되었다. 기능성이 부가된 효소식품을 제조하기 위하여 Lactobacillus casei GW140 균주를 도입하였는데, B. licheniformis 1-B-12 균주와의 혼합배양 조건은 2단발효(B. licheniformis 1-B-12 접종 > 24 h 발효 > L. casei GW140 접종 > 12 h 추가 발효)가 적합한 것으로 나타났다. 이러한 최적 조건으로 생산된 효소식품을 동결건조하여 25℃에서 보관하였을 때 시험 마지막 날인 45일까지 효소의 활성이 유지되었다.

Biogenic amine은 주로 단백질이 풍부한 전통장류 중 된 장과 간장에서 높게 발생하고 있다. 현재까지 국내외 식중독 사고를 보면 biogenic amine중 tyramine, histamine과 putrescine에 의한 보고가 있다. 전통장류의 biogenic amine 에 대한 위생적인 문제를 해결하기 위해 전통장류 제조에 적합한 발효미생물 중에서 biogenic amine 비생성 및 분해하는 미생물을 선발하여 종균으로 적용한다면 biogenic amine에 대한 문제를 해결할 수 있을 것이다. 이러한 문제의 해결을 위해 본 연구에서는 우수한 발효능력과 함께 유해균에 대해 강한 길항 능력을 지니며, biogenic amine 을 생산하지 않지만 높은 분해능력을 보이는 균주를 선발하여 장류제조 종균으로의 이용가능성을 실증하였다. 결론적으로 선발된 장류발효균주를 종균으로 이용하여 메주 제조 및 청국장 제조 등에 이용한다면 biogenic amine과 Bacillus cereus를 안전한 수준으로 낮출 수 있을 것으로 사료되었고, 전통장류의 HACCP적용을 위한 HAZARD를 관리하는 우수한 수단으로 이용될 수 있을 것이다. 또한 향후에는 단일 균종만 종균으로 사용할 경우 전통장류의 우수한 풍미를 재현하는데 한계가 있기 때문에 종균들을 적절하게 조합한 혼합발효를 통해 제조한다면 풍미가 좋을 뿐만 아니라, 위생문제를 해결한 우수한 장류를 생산 할 수 있을 것으로 판단되었다.

We have screened Bacillus strains suitable for the fermentation of soybean products with respect to the control of Bacillus cereus and the reduction of biogenic amines. Of 26 isolates, a strain named as the SCK A08 carried antimicrobial activity against B. cereus and Staphylococcus aureus, major food poisoning species in soybean products. PCR analysis revealed that the SCK A08 strain did not contain genes for Bacillus cereus toxins including nonhemolytic enterotoxin, hemolytic enterotoxin, cytotoxin K, cereulide and certrax. The SCK A08 strain could degrade histamine, tyramine, putrescine, and cadaverine by 67.41%, 76.59%, 57.32%, and 50.69%, respectively, during fermentation in cooked soybeans containing 0.5% (w/w) of each biogenic amine. The morphological and biochemical properties and phylogenetic relationships based on 16S rRNA gene sequences indicated that the isolate was most closely related to Bacillus licheniformis. Use of the strain SCK A08 would be a potential measure to overcome two hygienic problems that were frequently faced during manufacture of traditionally fermented soybean products.

고추장에서 점물질을 생산하는 세균을 분리하고 Bacillus licheniformis로 동정하였다. 본 균주는 sucrose 6%, Yeast extract 0.1%, peptone 0.1%, NaC1 3%의 배지조성에서 pH를 6으로 조정하였을 때 점물질 생산량이 가장 높았고 생산량은 34mg/250ml였다. 이 점물질은 1%농도에서 필름 형성능이 있었고, 0.25-1.00%의 시험범위에서 Kaolin을 침전시키고, 유산균 현탁액을 안정화시키는 능력을

This study was initiated to isolate the microorganisms removing phosphorus (P) from domestic sewage and to investigate the effects of environmental factors on the growth and P removal of the isolated bacteria. Microorganisms isolated from the sewage were identified as Chryseobacterium sp., Stenotrophomonas maltophilia, and Bacillus licheniformis. Among them, Bacillus licheniformis was selected as the P removal microorganism. The environmental factors considered in this study included initial phosphorus concentration, temperature, pH, and carbon source. At initial P concentrations of 10, 20, and 30 mg/L, the P removal efficiencies were 100.0%, 84.0%, and 16.5%, respectively. At 20°C, 30°C, and 40°C, the P removal efficiencies were 0%, 75.8%, and 60.6%, respectively. The removal efficiencies of phosphorus according to pH were 1.6%, 91.7%, and 51.1% at pH 5, pH 7, and pH 9, respectively. Using glucose, acetate, and glucose + acetate as carbon sources yielded P removal efficiencies of 80.9%, 33.6%, and 54.1%, respectively. Therefore, the results from the study demonstrated that the P removal efficiencies of Bacillus licheniformis were the highest when the initial P concentration, temperature, pH, and carbon source were 10 mg/L, 30°C, 7, and glucose, respectively.

Environment-friendly growth enhancers for rice are being promoted to reverse the negative impact of intensive chemical-based and conventional rice farming on yield sustainability and environmental problems. Several rhizosphere microorganisms and pyroligneous acids (PA) had demonstrated beneficial influence on growth, yield and grain quality of rice. Since most of the previous study had evaluated the effect of PGPR and PA on paddy rice singly, the effect of combined application of these on the growth and yield of paddy rice and on some soil chemical properties were determined. A four factorial pot experiment was conducted to evaluate the effect of PGPR, PA in combination with fertilizers and on different soil types. There were 54 treatment combinations including the control with three replications under complete randomized design. Plant growth parameters were evaluated using standard procedures during tillering and heading stages. Rice yield and some soil chemical properties were determined at harvest. Results showed that inoculation of Bacillus licheniformis and Fusarium fujikuroi enhanced plant growth by increasing the plant height which could be ascribe to its ability to promote IAA and GA production in plants. Inoculation of Rhizobium phaseoli enhanced chlorophyll content indicative to its ability to improve the N nutrition. However, these plant growth benefits during the vegetative stage were override by the fertilizer application effect especially during the maturity stage and grain yield. High fertilization rates on coarse-textured soil without nutrient loss resulted to high available nutrients and consequently high yield. Wood vinegar application however improved nutrient availability in soil which could be beneficial for improving soil quality. Further evaluation is necessary to fully assess the potential benefits that could be derived from inoculation of these organisms and wood vinegar application in different soil environment especially under different field conditions.

전통발효식품으로부터 분리한 발효능이 우수한 미생물과 기능성이 밝혀진 농특산 향토자원을 활용한 새로운 기능성 장류를 개발하고자 하였다. 꾸지뽕 열매를 A. oryzae koji, Lactobacillus 6종 및 Bacillus 2종에 대하여 발효시킨 결과, B. licheniformis SCDB 1234 균주가 kaempferol 함량을 9.54μg/g에서 217.04μg/g을 약 22배 증강시켜 최종 발효균주로 선발되었다. 꾸지뽕 열매를 선발균주를 활용하여 발효한 발효물 20배 희석액의 DPPH 항산화 활성은 대조구인 BHA, BHT의 92~99 ppm 농도와 유사한 활성을 보였고, tyrosinase 저해 활성도 arbutin이나 kojic acid의 95 ppm과 90 ppm과 같은 높은 저해 활성을 보였다. 꾸지뽕 열매 발효물을 첨가한 된장을 개발하여 유기산, 유리당 및 유리 아미노산을 분석하였다. 전반적으로 꾸지뽕 열매 발효물을 첨가하지 않은 장류와 유의적인 차이점을 보이진 않았다. 꾸지뽕 열매 발효물과 개발한 된장의 pancreatic lipase 저해활성을 측정하였다. 발효물의 경우에는 발효전보다 발효후에 더 높은 80% 이상의 높은 저해능을 보여주었다. 개발한 된장은 숙성전 된장이 숙성후 된장에 비해 더 높은 저해능을 보여주었다. 항당뇨 효과로 AGI활성을 분석한 결과, 꾸지뽕 열매는 발효전보다 발효후에 활성이 높게 측정되었고, 꾸지뽕 열매 발효액 10%를 첨가한 숙성전 된장의 AGI활성은 84.89±0.08%, 숙성후 된장은 91.25±0.04%를 나타내었다. 결론적으로 꾸지뽕 열매의 발효물의 생리활성 및 항산화 활성은 발효를 통하여 상승함을 보여주었고, 새로운 건강기능성 식품 개발에 활용가능성이 높은 잠재적 소재임을 보여준다.