Antimicrobial activity of Bacillus amyloliquefaciens EMD17 isolated from Cheonggukjang and potential use as a starter for fermented soy foods
作者： Jae Yong Lee , Jae Min Shim , Zhuang Yao , Xiaoming Liu , Kang Wook Lee
DOI: 10.1007/S10068-016-0073-Z
关键词:
摘要: A Bacillus strain with antimicrobial activity was isolated from Cheonggukjang and identified as amyloliquefaciens. Filtered culture supernatants of B. amyloliquefaciens EMD17 strongly inhibited growth cereus ATCC14579, Listeria monocytogenes ATCC19111, an ochratoxin (OTA) producing Penicillium spp. The not decreased by heat, pH, proteases treatment, indicating a non-proteinous nature the substance. added to ATCC14579 killed cells completely in 6 h, showing bacteriocidal effect. srfAA gene encoding surfactin synthetase detected using PCR, that might be responsible agent. Genes fengycin iturin were also detected. MS indicated production lipopeptides, including surfactin. Doenjang prepared starter spiked inhibited.
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