Bacillus licheniformis와 Lactobacillus casei 2단 발효에 의해 조제된 효소식품

강조은, 문기성^*

Enzyme Food prepared by Two-step Fermentation with Bacillus licheniformis and Lactobacillus casei

Jo-Eun Kang, Gi-Seong Moon^*

한국교통대학교 생명공학과

Dept. of Biotechnology, Korea National University of Transportation, Jeungpyeong, Korea

^*Corresponding author : Gi-Seong Moon, Dept. of Biotechnology, Korea National University of Transportation, Jeungpyeong, Korea. Tel : 82-43-820-5251, Fax : 82-43-820-5272 E-mail : gsmoon@ut.ac.kr

Copyright © Korean Society for Lactic Acid Bacteria. All rights reserved. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Jun 30, 2019

Abstract

1-B-12 strain presenting α-amylase and protease activity was isolated from a local Doenjang product. The strain was identified as Bacillus licheniformis by 16S rRNA gene sequencing and named B. licheniformis 1-B-12. A combination of raw materials with unpolished rice (50%), rice bran (30%), and soybean (20%) was best for the enzyme activities. A lactic acid bacterium Lactobacillus casei GW140 was applied for co-culture with B. licheniformis 1-B-12 aiming at the production of a function-added enzyme food. Two-step fermentation, where 24 h fermentation with B. licheniformis 1-B-12 and additional 12 h fermentation with L. casei GW140 were performed, resulted in maintenance of both of the enzyme activities and high level of lactic acid bacteria cell count. Furthermore the freeze-dried enzyme food sample was stable at 25°C for 45 d which was the last day we tested.

Keywords: enzyme food; Bacillus licheniformis; Lactobacillus casei; two-step fermentation