지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국응용생명화학회 Journal of applied biological chemistry Journal of applied biological chemistry 제50권 제4호
- 발행연도
- 2007.1
- 수록면
- 202 - 210 (9page)
이용수
초록· 키워드
오류제보하기
A total of 45 bacterial strains were isolated from the traditional Korean soybean-fermented food, Chungkookjang. Among these strains, seven strains were selected and identified based on morphological, physiological, and biochemical characteristics, as well as phylogenetic analysis using 16S rDNA sequences. All strains were Gram-positive, aerobic, motile, oxidase-positive, rod-shaped, and endospore-forming bacteria, and produced extracellular enzymes such as amylase, cellulase, lipase, protease, and xylanase. The isolates were grown in the presence of 0-11% (w/v) NaCl. Growth was optimal at pH 6-9 and at temperatures of $30-45^{\circ}C$. According to VITEK automicrobic system tests and supplementary tests, the isolates were similar to several species of the genus Bacillus. The phylogenetic analysis of seven bacterial strains based on comparisons of 16S rDNA sequences, revealed that the strains were closely related to Bacillus species. The identification of strains that produced surfactin was also carried out, based on PCR screening of the sfp gene. Among the seven isolated strains, six yielded a surfactin-positive result with PCR.
목차
등록된 정보가 없습니다.
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
[P5-23] Fibrinolytic Activities of Bacillus Strains Isolated from Chungkookjang
한국식품영양과학회 학술대회발표집
2007 .10
-
Standardized Chungkookjang, Short-term Fermented Soybeans with Bacillus lichemiformis, Improves Glucose Homeostasis as much as Traditionally Made Chungkookjang in Diabetic Rats
한국식품영양과학회 학술대회발표집
2012 .10
-
Functional Property of Chungkookjang by Single Strain Fermentation
한국식품영양과학회 학술대회발표집
2012 .10
-
Development of a Functional Chungkookjang (Soybean Paste Fermented for 2-4 Days) with Anti - AGS Human Gastric Cancer Cell Properties
Journal of Food Science and Nutrition
2003 .03
-
Identification of Novel Insecticidal cry1-type Genes From Bacillus thuringiensis strains isolated in Korea
한국농약과학회 학술발표대회 논문집
2002 .10
-
The Screening and Identification of Bacterial Isolates with Potential for Surfactin Production from Gochujang Based on PCR
한국식품영양과학회 학술대회발표집
2017 .10
-
청국장으로부터 고 비활성 세포외 Protease 생산 세균의 분리 및 동정
Food Science and Preservation
2010 .06
-
Isolation and Characterization of Novel Insecticidal cry1-Type Genes from Bacillus thuringiensis Strains
한국농약과학회 학술발표대회 논문집
2004 .10
-
Isolation and Characterization of Bacillus sp. Having Potential Probiotics Activity Isolated from Traditional Soybean Fermented Foods
한국식품영양과학회 학술대회발표집
2017 .10
-
Antioxidative Activity of Cheonggukjang Fermented with Bacillus Strains
한국식품영양과학회 학술대회발표집
2013 .11
-
[P6-26] Rapid Identification of Bacillus Species Isolated from Korean Traditional Soyfoods by PCR-based Methods
한국식품영양과학회 학술대회발표집
2006 .10
-
사과주(酒)에서 분리(分離)한 산막효모(産膜酵母)에 관(關)한 연구(硏究) -(1) 균주(菌株)의 분리(分離) 및 동정(同定)
경북대농학지
1983 .01
-
[P5-51] Development of a Species Specific-PCR Method for Rapid Identification of Bacillus cereus
한국식품영양과학회 학술대회발표집
2009 .11
-
[P6-54] Isolation and Characterization of Novel Bacillus sp. from Soybean Fermented and Soybean Curd Residue
한국식품영양과학회 학술대회발표집
2005 .10
-
Antimutagenic Effects on Aflatoxin B₁ of Soybean Pastes Fermented by Bacillus Strains
Food Science and Biotechnology
2005 .12
-
Isolation of Bacillus subtilis SCM146 Having Antimicrobial Activity from Korean Traditional Fermented Food
한국식품영양과학회 학술대회발표집
2015 .08
-
Characteristics of soybean sauce using Bacillus subtilis SY06 strain
한국식품영양과학회 학술대회발표집
2016 .10
-
전통식품(청국장)으로 부터 fibrin용해 세균의 분리 동정
Applied Biological Chemistry
1998 .01
이 논문의 저자 정보
최근 본 자료
댓글(0)
0