NDLI: Screening and Characterization of Potential Bacillus Starter Cultures for Fermenting Low-Salt Soybean Paste (Doenjang).

Please wait, while we are loading the content...

A Novel Production Method for High-Fructose Glucose Syrup from Sucrose-Containing Biomass by a Newly Isolated Strain of Osmotolerant Meyerozyma guilliermondii.

Screening and Characterization of Potential Bacillus Starter Cultures for Fermenting Low-Salt Soybean Paste (Doenjang).

Synergistic Antibacterial Effect and Antibacterial Action Mode of Chitosan-Ferulic Acid Conjugate against Methicillin-Resistant Staphylococcus aureus.

Extract of Ettlia sp. YC001 Exerts Photoprotective Effects against UVB Irradiation in Normal Human Dermal Fibroblasts.

The Antibiosis Action and Rice-Induced Resistance, Mediated by a Lipopeptide from Bacillus amyloliquefaciens B014, in Controlling Rice Disease Caused by Xanthomonas oryzae pv. oryzae.

Evaluation of Biogas Production Performance and Archaeal Microbial Dynamics of Corn Straw during Anaerobic Co-Digestion with Cattle Manure Liquid.

Construction of an Efficient Mutant Strain of Trichosporonoides oedocephalis with HOG1 Gene Deletion for Production of Erythritol.

Identification of Oligosaccharides in Human Milk Bound onto the Toxin A Carbohydrate Binding Site of Clostridium difficile.

Single Crossover-Mediated Markerless Genome Engineering in Clostridium acetobutylicum.

Comparison of Anodic Community in Microbial Fuel Cells with Iron Oxide-Reducing Community.

Potassium Acetate Blocks Clostridium difficile Toxin A-Induced Microtubule Disassembly by Directly Inhibiting Histone Deacetylase 6, Thereby Ameliorating Inflammatory Responses in the Gut.

Diversity of the Gastric Microbiota in Thoroughbred Racehorses Having Gastric Ulcer.

Biological Methanol Production by a Type II Methanotroph Methylocystis bryophila.

Co-Localization of GABA Shunt Enzymes for the Efficient Production of Gamma-Aminobutyric Acid via GABA Shunt Pathway in Escherichia coli.

Involvement of Lysosome Membrane Permeabilization and Reactive Oxygen Species Production in the Necrosis Induced by Chlamydia muridarum Infection in L929 Cells.

Year: 2016 Volume: 26 Issue: 3

Year: 2016 Volume: 26 Issue: 2

Year: 2016 Volume: 26 Issue: 1

Year: 2015 Volume: 25

Year: 2012 Volume: 22

Year: 2011 Volume: 21

Screening and Characterization of Potential Bacillus Starter Cultures for Fermenting Low-Salt Soybean Paste (Doenjang).

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Jeon, Hye Hee Jung, Ji Young Chun, Byung-Hee Kim, Myoung-Dong Baek, Seong Yeol Moon, Ji Young Yeo, Soo-Hwan Jeon, Che Ok
Description	Author Affiliation: Jeon HH ( Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea.); Jung JY ( Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea.); Chun BH ( Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea.); Kim MD ( Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea.); Baek SY ( Department of Agrofood Resources, National Institute of Agricultural Sciences, RDA, Wanju-gun 55365, Republic of Korea.); Moon JY ( Department of Agrofood Resources, National Institute of Agricultural Sciences, RDA, Wanju-gun 55365, Republic of Korea.); Yeo SH ( Department of Agrofood Resources, National Institute of Agricultural Sciences, RDA, Wanju-gun 55365, Republic of Korea.); Jeon CO ( Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea.)
Abstract	The bacterial strains were screened as potential starters for fermenting low-salt doenjang (a Korean traditional fermented soybean paste) using Korean doenjang based on proteolytic and antipathogenic activities under 6.5-7.5% NaCl conditions. Phylogenetic analysis based on 16S rRNA gene sequences showed that they all belonged to the genus Bacillus. Proteolytic and antipathogenic activities against Escherichia coli, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, and Aspergillus flavus, as well as fibrinolytic, amylase, and cellulase activities of the 10 strains were quantitatively evaluated. Of these, strains D2-2, JJ-D34, and D12-5 were selected, based on their activities. The functional, phenotypic, and safety-related characteristics of these three strains were additionally investigated and strains D2-2 and D12-5, which lacked antibiotic resistance, were finally selected. Strains D2-2 and D12-5 produced poly-Î³-glutamic acid and showed various enzyme activities, including -glucosidase and ß-glucosidase. Growth properties of strains D2-2 and D12-5 included wide temperature and pH ranges, growth in up to 16% NaCl, and weak anaerobic growth, suggesting that they facilitate low-salt doenjang fermentation. Strains D2-2 and D12-5 were not hemolytic, carried no toxin genes, and did not produce biogenic amines. These results suggest that strains D2-2 and D12-5 can serve as appropriate starter cultures for fermenting low-salt doenjang with high quality and safety.
File Format	HTM / HTML
ISSN	10177825
e-ISSN	17388872
Journal	Journal of Microbiology and Biotechnology
Issue Number	4
Volume Number	26
Language	English
Publisher	Korean Society for Microbiology and Biotechnology
Publisher Date	2016-04-28
Publisher Place	Korea (South)
Access Restriction	Open
Subject Keyword	Discipline Microbiology Discipline Biotechnology
Content Type	Text
Resource Type	Article
Subject	Medicine Applied Microbiology and Biotechnology Biotechnology

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste

Properties of Doenjang (Soybean Paste) Prepared with Different Types of Salts.

Aroma characteristics of fermented Korean soybean paste (Doenjang) produced by Bacillus amyloliquefaciens

Use of starter cultures containingStreptococcus diacetilactis, Lactobacillus brevis andSaccharomyces cerevisiae for fermenting milk for production of Nigeriannono.

Isolation and characterization of Bacillus polyfermenticus isolated from Meju, Korean soybean fermentation starter

Biological activities of fermented soybean paste (Doenjang) prepared using germinated soybeans and germinated black soybeans during fermentation

Selection of starter cultures for the production of kinema, a fermented soybean food of the Himalaya.

Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation

Purification and characterization of Aspergillus oryzae LK-101 salt-tolerant acid protease isolated from soybean paste

Screening and Characterization of Potential Bacillus Starter Cultures for Fermenting Low-Salt Soybean Paste (Doenjang).

Similar Documents

Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste

Properties of Doenjang (Soybean Paste) Prepared with Different Types of Salts.

Aroma characteristics of fermented Korean soybean paste (Doenjang) produced by Bacillus amyloliquefaciens

Use of starter cultures containingStreptococcus diacetilactis, Lactobacillus brevis andSaccharomyces cerevisiae for fermenting milk for production of Nigeriannono.

Isolation and characterization of Bacillus polyfermenticus isolated from Meju, Korean soybean fermentation starter

Biological activities of fermented soybean paste (Doenjang) prepared using germinated soybeans and germinated black soybeans during fermentation

Selection of starter cultures for the production of kinema, a fermented soybean food of the Himalaya.

Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation

Purification and characterization of Aspergillus oryzae LK-101 salt-tolerant acid protease isolated from soybean paste

Screening and Characterization of Potential Bacillus Starter Cultures for Fermenting Low-Salt Soybean Paste (Doenjang).