전통대두발효식품들에서 분리한 Bacillus 균주들의 혈전용해능
Fibrinolytic Activities of Bacillus Species Isolated from Traditional Fermented Soyfoods
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본 연구는 전통대두발효식품에서 분리한 Bacillus amyloliquefaciens EMD17, HCD2, 그리고 MJ1-4 3 균주들과 B. subtilis W42 균주의 혈전용해능과 식염저항성을 조사함으로써 대두발효식품 제조에 종균으로 유용한 균주들을 확보하는 것이다. EMD17과 HCD2는 본 연구를 통해 B. amyloliquefaciens 균주들로 동정되었고 우수한 혈전용해능을 지님이 4 종류의 배지에서의 배양을 통해 확인되었다. B. amyloliquefaciens MJ1-4와 B. subtilis W42 균주들은 각각 항진균력과 항균력이 우수한 균주들로 보고된 바 있으나 혈전용해능은 알려지지 않았다. 본 연구를 통해 이들 2 균주도 혈전용해능을 지님이 확인되었다. 항균력과 혈전용해능이 우수한 바실러스 균주들을 종균으로 사용하는 것은 비단 식중독균 오염을 줄여줄 뿐 아니라 혈전용해능과 같은 기능성도 높여줌으로써 궁극적으로 고품질의 대두발효식품 제조에 기여할 것이다.
Abstract
The purpose of this study is obtaining strains useful as starters for fermented soyfoods by first isolating strains and then examining the characteristics of each isolate such as antimicrobial activities, fibrinolytic activities, and resistance to NaCl. Through this study, EMD17 and HCD2 strains isolated from fermented soyfoods were identified as B. amyloliquefaciens strains. Both strains possessed very high levels of fibrinolytic activities, which was confirmed by incubation on 4 different media. Previously isolated B. amyloliquefaciens MJ1-4 and B. subtilis W42 possessed very strong antifungal and antibacterial activities, respectively, but their fibrinolytic activities were not known. Through this work, the 2 strains s also possessed fibrinolytic activities. Use of Bacillus strains with antimicrobial activities and improved fibrinolytic activities as starters will help to reduce the contamination by toxinogenic microorganisms and improve the functionalities of foods, eventually contributing to the production of high-quality fermented soyfoods.
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