Bacillus licheniformis와 Lactobacillus casei 2단 발효에 의해 조제된 효소식품

• 영문명: Enzyme Food prepared by Two-step Fermentation with Bacillus licheniformis and Lactobacillus casei
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 강조은(Jo-Eun Kang) 문기성(Gi-Seong Moon)
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』Current Topics in Lactic Acid Bacteria and Probiotics 4권 2호, 24~27쪽, 전체 4쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2016.12.30

영문 초록

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℃ for 45 d which was the last day we tested.

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enzyme food Bacillus licheniformis Lactobacillus casei two-step fermentation