Isolation, Characterization and Bio-Control Activities of Bacillus Subtilis from the Fermented Soybean in Cambodia  

作　　者：Ek Sopheap Yasuhiro Inatsu Huon Thavrak Buntong Borarin 

机构地区：[1]Faculty of Agro-Industry, Royal University of Agriculture, Phnom Penh 12000-12401, Cambodia [2]Food Hygiene Laboratories, Food Safety Division, National Food Research Institute, Tsukuba, Ibaraki 305-8642, Japan [3]Graduate School, Royal University of Agriculture, Phnom Penh 12000-12401, Cambodia [4]Division of Research and Extension, Royal University of Agriculture, Phnom Penh 12000-12401, Cambodia

出　　处：《Journal of Food Science and Engineering》2018年第4期171-188,共18页食品科学与工程（英文版）（美国）

摘　　要：The objective of this study was to isolate Bacillus subtilis produced Bacteriocin from Khmer traditional fermented soybean to control the growth of pathogenic bacteria from 120 SIENG samples from 9 different local open markets in Phnom Penh, 1 local open market and 2 local producers in Kandal province in Cambodia. 119 out of 120 samples were positive with Bacillus subtilis strains. Fifteen of these isolated strains exhibited antimicrobial activity to Lactobacillus plantarum by agar well diffusion assay and one of them （CeM6-7 strain） exhibited strongest antimicrobial activity. The filtered supernatant of this strain also suppressed the growth of several Gram-positive pathogens （such as Staphylococcus aureus） or lactic acid bacteria in broth. The filtrate could also suppress the growth of L. plantarum inoculated into soymilk. Antimicrobial B. subtilis strain CeM6-7 is thought to be applicable for making a starter culture to produce much safe fermented soybean foods by suppressing the growth of naturally contaminated B. cereus or S. aureus during production. In addition, the use of this starter culture may contribute to prevent spoilage or quality loss of soybean products caused by the over growth lactic acid bacteria or other Gram-positive bacteria.

关 键 词：B. subtilis fermented soybean BACTERIOCIN food poisoning spoilage bacterial. 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS252.1[轻工技术与工程—食品科学与工程]