전통간장으로부터 분리한 Cladosporium sp.과 Sterigmatomyces sp. 미생물의 동정 및 NaCl 농도에 따른 미생물 효소활성 분석Identification of microorganisms, Cladosporium sp. and Sterigmatomyces sp., proliferated on the surface of traditional soy sauce, and the effect of NaCl concentration on their enzymatic activity
- Authors
- 이남근; 류영준; 여인철; 박성준; 권기옥; 차창준; 함영태
- Issue Date
- 31-Aug-2012
- Publisher
- Korean Society of Food Science and Technology
- Keywords
- Buckwheat flower; Cladosporium sp.; Rock flower; Soy sauce; Sterigmatomyces halophilus
- Citation
- Korean Journal of Food Science and Technology, v.44, no.4, pp 488 - 492
- Pages
- 5
- Journal Title
- Korean Journal of Food Science and Technology
- Volume
- 44
- Number
- 4
- Start Page
- 488
- End Page
- 492
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/20906
- DOI
- 10.9721/KJFST.2012.44.4.488
- ISSN
- 0367-6293
- Abstract
- Two strains, traditionally referred to as rock flower (Bawhi-kot) and buckwheat flower (Memil-kot or ChileKot), were isolated from stored traditional soy sauce and were identified by using the 18S ITS1/4 region sequences. The rock flower strain showed 99% of similarity with Cladosporium sp. and buckwheat flower strain was 99% identical with yeast Sterigmatomyces halophilus. Both strains were tentatively named Cladosporium sp. NK1 and Sterigmatomyces halophilus NK2, respectively. The optimal growth pHs and temperatures of both strains in a YPD broth medium were in the range of pH 5.0 to 7.0 and 22 to 27°C. Both strains were able to grow in more than 20% of NaCl. In the enzyme activity assay, high protease activity of Cladosporium sp. NK1 and S. halophilus NK2 were obtained in YPD containing 10% of NaCl. High amylase activities of both stains were in 15% and 5% of NaCl, respectively. Lipase activity was, however, not detected in both strains. © The Korean Society of Food Science and Technology.
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