목초액에서 분리한 Cytobacillus 속 2균주의 특성 연구

• 영문명: Characterization of the 2 Strains of Cytobacillus Species, Isolated from the Wood Vinegar
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 조석철 이용직
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』8권 2호, 87~91쪽, 전체 5쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2022.12.30

영문 초록

This study aimed to isolate and identify the new strains which can be utilized in fermentation process for the production of functional materials. Isolation of the new microorganism in wood vinegar, natural liquid material generated from the carbonization of various trees was studied. Marine agar medium was used for the isolation of halo-tolerant bacteria. Using a sterilized toothpick, transfer same shape colonies to agar plates and continuous cultivation of colonies at 37℃ for several days, 2 colonies were isolated. Through the 16S-based ID service, isolated strains were identified as Cytobacillus species. Verifying the industrial values of the two isolated strains, the productivities of various enzymes such as amylase, lipase, and protease were confirmed. As a result, isolated 2 strains showed amylase and protease activities which means the possibility of applying to biological processes in the food and cosmetic industries.

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키워드

wood vinegar halo-tolerant isolation enzyme Cytobacillus