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NTIS 바로가기Korean journal of microbiology = 미생물학회지, v.49 no.3, 2013년, pp.262 - 269
박성용 (목포대학교 약학과) , 방미애 (전남식품산업연구센터) , 오병준 (전남생물방제센터) , 박정훈 (전남생물방제센터) , 송원섭 (순천대학교 원예학과) , 최경민 (진안홍삼연구소) , 정의수 (단정바이오) , 부희옥 ((주)파이토 M&F) , 조승식 (목포대학교 약학과)
The object of this study was to improve the quality of Cheonggukjang with new starter, Bacillus subtilis BC-P1. Twenty strains were isolated from the commercial cheonggukjang and 1 Bacillus strain (BC-P1) with protease activity was selected. The 16S rRNA gene sequence revealed that the BC-P1 was clo...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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청국장의 효능은 무엇이 있는가? | 청국장은 고초균인 Bacillus subtilis를 삶은 콩에 접종하여 발효 숙성시킨 한국 전통 식품으로 단백질, 필수 아미노산, 지방산, 비타민 등이 풍부한 고영양 식품이다. 청국장의 기능성은 널리 연구되어 왔는데 청국장의 효능으로써 콜레스테롤 저하, 항산화, 고혈압 저하, 항균, 항암 효과 등이 보고되어 있다(Yoo et al., 2004; Kim et al. | |
Bacillus 속 미생물이 생산할 수 있는 소화 효소와 펩타이드는 무엇이 있는가? | 청국장에 starter로써 이용되는 Bacillus 속 미생물은 포자 형성균으로 토양이나 물 등에서 자라며 대부분이 유기물을 분해하는 특성을 가지고 그 유용성과 안전성이 널리 인정되어 있다. Bacillus 속 미생물은 다양한 소화효소를 분비하거나 생리활성을 가지는 펩타이드를 생산할 수 있는데, 대표적인 소화효소에는 protease와 xylanase가 있으며, 펩타이드류에는 bacteriocin이나 bacteriocin like substances (BLS)가 있다(Wu et al., 2005; Zhang et al. | |
청국장 발효 시 사용되는 Bacillus 속 미생물은 어떤 특징을 갖는가? | 특히, 청국장 발효 시 이용되는 균주의 종류에 따라 품질이 달라지기 때문에 고품질의 청국장 생산을 위해서는 고기능의 미생물을 선별하여 사용하는 것이 무엇보다 중요하다. 청국장에 starter로써 이용되는 Bacillus 속 미생물은 포자 형성균으로 토양이나 물 등에서 자라며 대부분이 유기물을 분해하는 특성을 가지고 그 유용성과 안전성이 널리 인정되어 있다. Bacillus 속 미생물은 다양한 소화효소를 분비하거나 생리활성을 가지는 펩타이드를 생산할 수 있는데, 대표적인 소화효소에는 protease와 xylanase가 있으며, 펩타이드류에는 bacteriocin이나 bacteriocin like substances (BLS)가 있다(Wu et al. |
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