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Isolation of Bacillus spp. from Korean fermented foods and their application in black rice bran fermentation KCI 등재
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/443365
pp.289-295
An appropriate strain of Bacillus spp. derived from traditional Korean fermented foods was selected for fermentation of black rice bran, and the fermented bran’s nutritional components were analyzed. Among 18 isolated Bacillus spp. strains, the five (KU3, KU24, KU28, KU611, and KU612) that exhibited both amylolytic and proteolytic activities were selected for fermentation. Among these, Bacillus sp. KU3 showed notable dual enzymatic activity. During fermentation in black rice bran medium, Bacillus sp. KU3 increased from 5.83 to 7.83 Log CFU/mL after 24 h. The KU3 strain was identified as Bacillus subtilis using an API 50 CHB kit and 16S rRNA sequencing. Black rice bran (4% w/v) was fermented with B. subtilis KU3 at 37°C, 150 rpm for 24 h. Following fermentation, the main component of the fermented black rice bran was carbohydrate (77.13%). An increase in ash content was observed, while other nutritional components showed no significant changes. These results suggest that B. subtilis KU3 is a viable strain for black rice bran fermentation.
Introduction
Materials and Methods
Black rice bran and bacterial strains
Screening of Bacillus strains
Fermentation of black rice bran
Extraction of fermented black rice bran
Identification of selected Bacillus strain
Analysis of nutritional components of fermentedblack rice bran extract
Statistical analysis
Results and Discussion
Screening of Bacillus strains
Fermentation of black rice bran by selectedBacillus strains
Extraction yield of black rice bran with orwithout fermentation
Identification of KU3 strain
Comparison of non-fermented black rice branextract and fermented black rice bran extract
References
