Isolation and characterization of a protease-producing bacterium, bacillus amyloliquefaciens P27 from Meju as a probiotic starter for fermented meat products

Korean Journal for Food Science of Animal Resources

Volumn 30, Issue 5, 2010, Pages 804-810

  Lee, Mi Sun ^a   Lee, Na Kyoung ^a   Chang, Kyung Hoon ^a   Choi, Shin Yang ^b   Song, Chi Kwang ^c   Paik, Hyun Dong ^b  

^a Konkuk University   (South Korea)

^b Korea Food Research Institute   (South Korea)

^c CJ Corporation   (South Korea)

Author keywords

Bacillus amyloliquefaciens; Fermented meat product; Meju; Probiotic starter; Protease producing strain

Indexed keywords

BACILLUS (BACTERIUM); BACILLUS AMYLOLIQUEFACIENS; BACILLUS SP.; BACTERIA (MICROORGANISMS);

EID: 79960953196     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2010.30.5.804     Document Type: Article

References (25)

1. Anderson, R. L. and Wolf, W. J. (1995) Compositional changes in trypsin inhibitors, phytic acid, saponins and isoflavones related to soybean processing. J. Nutr. 125, 581S-588S.
2. Casula, G. and Cutting, S. M. (2002) Bacillus probiotics: Spore germination in the gastrointestinal tract. Appl. Environ. Microbiol. 68, 2344-2352. (Pubitemid 34477831)
3. Chang, C. I. and Liu, W. Y. (2002) An evaluation of two probiotic bacterial strains, Enterococcus faecium SF 68 and Bacillus toyoi, for reducing edwardsiellosis in cultured European eel, Anguilla anguilla L. J. Fish Dis. 25, 311-315.
4. Cho, K. M. (2008) Characterization of potential probiotics Bacillus subtilis CS90 from soybean paste (Doenjang) and its antimicrobial activity against food-borne pathogens. J. Appl. Biol. Chem. 51, 285-291.
5. Diaz, O., Fernandez, M., Fernando, G. D. G., Hoz, L., and Ordones, J. A. (1997) Proteolysis in dry fermented sausage: The effect of selected exogenous protease. Meat Sci. 46, 115-128.
6. Fuller, R. (1989) Probiotics in man and animals. J. Appl. Bacteriol. 66, 365-378.
7. Hammers, W. P. and Haller, D. (1998) What is known about the effect of probiotics in meat product? Fleischwirtschaft 78, 301-306.
8. Hoa, N. T., Baccigalupi, L., Huxham, A., Smertenko, A., Van, P. H., Ammendola, S., Ricca, E., and Cutting, A. S. (2000) Characterization of Bacillus species used for oral bacteriotherapy and bacterioprophylaxis of gastrointestinal disorders. Appl. Environ. Microbiol. 66, 5241-5247. (Pubitemid 32217125)
9. Hong, H. A., Due Ie, H., and Cutting, S. M. (2005) The use of bacterial spore formers as probiotics. FEMS Microbiol. Rev. 29, 813-835. (Pubitemid 41149050)
10. Hong, H. A., Huang, J. M., Khaneja, R., Hiep, L. V., Urdaco, M. C., and Cutting, S. M. (2008) The safety of Bacillus subtilis and Bacillus indicus as food probiotics. J. Appl. Microbiol. 105, 510-520. (Pubitemid 351989449)
11. Hyronimus, B., Le Marrec, C., Hadj Sassi, A., and Deshamps, A. (2000) Acid and bile tolerance or spore-forming lactic acid bacteria. Int. J. Food Microbiol. 61, 193-197.
12. Jung, S. T., Kim, M. H., Shin, D. H., and Kim, Y. S. (2008) Isolation and identification of Bacillus sp. with high protease and amylase activity from Sunchang traditional kochujang. Food Sci. Biotechnol. 17, 519-526.
13. Kim, J. M., Choi, J. H., Han, D. J., Choi, Y. S., Jeong, J. Y., Choi, G. H., Paik, H. D., and Kim, C. J. (2008) Effect of protease produced from Bacillus polyfermenticus SCD on Quality of jerky. Food Sci. Biotechnol. 17. 389-395.
14. Kim, K. M., Lee, J. Y., Kim, C. K., and Kang, J. S. (2009a) Isolation and characterization of surfactin produced by Bacillus polyfermenticus KJS-2. Arch. Pharm. Res. 32, 711-715.
15. Kim, S. Y., Son, H. S., and Oh, S. H. (2009b) Characteristics of Korean soybean paste (Doenjang) prepared by the fermentation of black soybeans. J. Food. Sci. Nutr. 14, 134-141.
16. Mainville, I., Arcand, Y., and Farnworth, E. R. (2005) A dynamic model that simulates the human upper gastrointestinal tract for the study of probiotics. Int. J. Food Microbiol. 99, 287-296. (Pubitemid 40460339)
17. Mo, A. Y., Kwon, B., Kamala-Kannan, S., Lee, K. J., Oh, B. T., Kim, D. H., Yang, M. S., Kim, J. H., and Park, S. M. (2010) Isolation and characterization of Bacillus polyfermenticus isolated from Meju, Korean soybean fermentation starter. World J. Microbiol. Biotechnol. 26, 1099-1105.
18. Park, E., Park, J. S., Choi, S. Y., Kim, K. T., and Paik, H.-D. (2005) Influence of functional food containing Bacillus polyfermenticus SCD on lipid and antioxidant metabolisms in rats fed a high-fat and high-cholesterol diet. Food Sci. Biotechnol. 14, 766-771.
19. Patel, A. K., Ahire, J. J., Pawar, S. P., Chaudhari, B. L., and Cincholkar, S. B. (2009) Comparative accounts of probiotic characteristic of Bacillus spp. isolated from food wastes. Food Res. Int. 42, 505-510.
20. Sánchez, B., Arias, S., Chaignepain, S., Denayrolles, M., Schmitter, J. M., Bressollier, P., and Urdaci, M. C. (2009) Identification of surface proteins involved in the adhesion of a probiotic Bacillus cereus strain to mucin and fibronectin. Microbiology 155, 1708-1716.
21. Sung, J. H., Choi, S. J., Lee, S. W., Park, K. H., and Moon, T. W. (2004) Isoflavones found in Korean soybean paste as 3- hydroxy-3-methylglutaryl coenzyme a reductase inhibitors. Biosci. Biotechnol. Biochem. 68, 1051-1058. (Pubitemid 39251419)
22. Tuomola, E., Crittenden, R., Playne, M., Isolauri, E., and Salminen, S. (2001) Quality assurance criteria for probiotic bacteria. Am. J. Clin. Nutr. 73. 793S-398S.
23. Wilson, A. R., Sigree, D., and Epton, H. A. S. (2005) Antibacterial activity of Lactobacillus plantarum strain SK1 against Listeria monocytogenes is due to lactic acid production. J. Appl. Microbiol. 99, 1516-1522. (Pubitemid 41735730)
24. Yun, G. H., Lee, E. T., and Kim, S. D. (2003) Purification and characterization of a fibrinolytic enzyme produced from Bacillus amyloliquefaciens K42 isolated from Korean soy sauce. Korean J. Microbiol. Biotechnol. 31, 284-291.
25. Zhou, X., Wang, Y., Gu, Q., and Li, W. (2010) Effect of dietary probiotic, Bacillus coagulans, on growth performance, chemical composition, and meat quality of Guangxi Yellow chicken. Poultry Sci. 89, 588-593.