Bacillus licheniformis와 Lactobacillus casei 2단 발효에 의해 조제된 효소식품

1-B-12 strain presenting α-amylase and protease activity was isolated from a local Doenjang product. The strain was identified as Bacillus licheniformis by 16S rRNA gene sequencing and named B. licheniformis 1-B-12. A combination of raw materials with unpolished rice (50%), rice bran (30%), and soybean (20%) was best for the enzyme activities. A lactic acid bacterium Lactobacillus casei GW140 was applied for co-culture with B. licheniformis 1-B-12 aiming at the production of a function-added enzyme food. Two-step fermentation, where 24 h fermentation with B. licheniformis 1-B-12 and additional 12 h fermentation with L. casei GW140 were performed, resulted in maintenance of both of the enzyme activities and high level of lactic acid bacteria cell count. Furthermore the freeze-dried enzyme food sample was stable at 25℃ for 45 d which was the last day we tested.