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A Study on the Diversity and Enzyme Productivity of Mesophilic and Thermophilic Bacteria from the Arable Soil Fertilized with Modified Peat Moss KCI 등재

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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

Natural environmental resources are considered a prospective source of microorganisms capable of producing biocatalysts with great potential in industrial areas. Arable soil fertilized with peat moss is a habitat for various microorganisms. The present research focused on the isolation and identification of hydrolase-producing bacteria that thrive at a broad temperature range. In this study, a total of 33 strains were isolated from arable soil fertilized with peat moss (Silla Garden in Busan, South Korea). The isolated bacteria were mesophiles and thermophiles with a wide temperature range. Taxonomic identification showed that the isolated strains belonged to 2 phyla, 5 families, 10 genera, and 24 species. Subsequently, the isolated strains were screened for hydrolase (amylase, lipase, and protease) activity. All isolates possessed activity of at least one enzyme and six bacterial isolates produced combined extracellular enzymes. Diversity of soil bacteria species in the present study suggest the potential of soil bacteria in the various industrial applications.

목차
Abstract
Introduction
Materials and Methods
    Isolation and cultivation of bacteria
    Phylogenetic analysis of 16S rRNA sequence
    Hydrolytic enzyme activity analysis
Results and Discussion
    Isolation and cultivation of bacteria
    Phylogenetic analysis of 16S rRNA sequence
    Hydrolytic enzyme activity analysis
Acknowledgements
References
저자
  • Sondor Ganbat(Department of Food Biotechnology and Research Center for Extremophiles & Marine Microbiology, Silla University)
  • Dariimaa Ganbat(Department of Food Biotechnology and Research Center for Extremophiles & Marine Microbiology, Silla University)
  • Ga Eul Jeong(Library of Marine Samples, Korea Institute of Ocean Science & Technology (KIOST))
  • Kee-Sun Shin(Industrial Bio-materials Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB))
  • Yong-Jik Lee(Department of Bio-Cosmetics, Seowon University)
  • Mi-Hwa Park(Department of Food and Nutrition, College of Medical and Life Science, Silla University)
  • Jin Hyun Koh(Major in Food and Culinary Arts, Silla University)
  • Sang-Jae Lee(Department of Food Biotechnology and Research Center for Extremophiles & Marine Microbiology, Silla University) Corresponding author