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Production of cheonggukjang by using a recombinant bacillus licheniformis strain
- Authors
- Jeong, W.-J.; Kwon, G.-H.; Lee, A.R.; Park, J.-Y.; Lee, M.-R.; Chun, J.; Cha, J.; Song, Y.-S.; Kim, J.H.
- Issue Date
- 2009
- Keywords
- Bacillus licheniformis; Bacillus subtilis; Cheonggukjang; Fibrinolytic enzymes; Gene expression
- Citation
- Journal of Food Science and Nutrition, v.14, no.1, pp 90 - 93
- Pages
- 4
- Indexed
- SCOPUS
- Journal Title
- Journal of Food Science and Nutrition
- Volume
- 14
- Number
- 1
- Start Page
- 90
- End Page
- 93
- ISSN
- 1226-332X
- Abstract
- Cheonggukjang was prepared from soybean inoculated with B. licheniformis ATCC 10716 cells transformed with pHY3-5 carrying a fibrinolytic enzyme gene. During the 54 hr of fermentation at 37°C, fibrinolytic activities of cheonggukjang were significantly higher than cheonggukjang fermented with B. licheniformis 10716 control cells. The plasmid, pHY3-5 was stably maintained during the 54 hr without antibiotic selection and more than 52% of cells retained the plasmid. Copyright ? 2007 KFN.
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