Bacterial Community of Traditional Doenjang in Longevity Area and Antagonistic Effect against Bacillus cereus

The purpose of this study was to investigate the physiochemical properties of Doenjang was fermented by added with fungi and protease. The moisture content and pH of Doenjang added with protease (WP) were lower than those of control w/o protease while the contents of titratable acidity, reducing sugar, and amino-type nitrogen in WP were higher than control. The α-amylase activities of Doenjang added with single and mixed Protease B were the highest at 4 weeks of fermentation period and protease activity of WP was about 4 times higher than that of control. The 4-9 kinds of free amino acids (proline, isoleucine, leucine, and phenylalanine etc.) in WP was increased in comparison with control. The DPPH radical scavenging activity and total polyphenol content were higher in WP than control. Total aerobic bacterial and fungal numbers were decreased depending on fermentation time regardless of addition of protease. In conclusion, the protease can be used as additives improving the quality and taste of fermented Doenjang.

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Distributions of Bacillus cereus, Pseudomonas, Enterococcus, and coliforms Isolated from Agricultural Products

Ham

2017

J Bacteriol Virol

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A survey was conducted on the bacterial contamination levels from 128 agricultural products, and identified 31 coliforms, 34 Bacillus spp., 35 Pseudomonas spp., and 3 Enterococcus spp.. Antibiotic susceptibility testing of eight Escherichia coli (E. coli) isolates, thirteen Bacillus cereus (B. cereus) isolates and seven Pseudomonas aeruginosa (P. aeruginosa) reveled that none of the E. coli isolates shows multidrug resistance pattern. However, one B. cereus isolate was resistant to Amoxicillin/clavulanic acid + Ampicillin/sulbactam + Cephaloxin, and twelve B. cereus isolates were resistant to Amoxicillin/clavulanic acid + Ampicillin/sulbactam + Cephaloxin + Tetracycline. The data from the current study points out that many agricultural products contain multidrug resistant bacteria, and it can be suggested for the need of proper guidelines and special management on the use of antibiotics in agricultural products.

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Bacterial Community of Traditional Doenjang in Longevity Area and Antagonistic Effect against Bacillus cereus

Cited by 3 publications

References 12 publications

Biofilm-associated heat resistance of Bacillus cereus spores in vitro and in a food model, Cheonggukjang jjigae

Biofilm-associated heat resistance of Bacillus cereus spores in vitro and in a food model, Cheonggukjang jjigae

Physicochemical properties of Doenjang using grain type Meju fermented by Aspergillus oryzae and protease

Distributions of Bacillus cereus, Pseudomonas, Enterococcus, and coliforms Isolated from Agricultural Products

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