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Title 

Isolation of Bacillus subtilis GS-2 producing gamma-PGA from Ghungkukjang bean paste and identification of gamma-PGA

 

청국장으로부터 분리한 Poly(gamma-glutamic acid)를 생산하는 균주 Bacillus subtilis GS-2의 분리 및 gamma-PGA의 확인

Authors 

B H BangE J JeongMoon Soo RheeY M KimD H Yi

Publisher 

Korean Society of Applied Biological Chemistry

Issue Date 

2011

Citation 

Journal of Applied Biological Chemistry, vol. 54, no. 1, pp. 1-6

Abstract 

γ-PGA(poly-γ-glutamic acid) is an unusual anionic polypeptide that is made of D- and L-glutamic acid units connected by amide linkages between α-amino and γ-carboxylic acid groups. γ-PGA has been isolated from many kinds of organisms. Many Bacillus strains produce γ-PGA as a capsular material of an extracellular viscous material. It is safe for eating as a viscosity element of fermented soybean products such as Chungkookjang and Natto. It is biodegradable, edible and nontoxic toward humans and the environment and its molecular weight varies from ten thousand to several hundred thousand depending on the kinds of strains used. Therefore, potential applications of γ-PGA and its derivatives have been of interest in the past few years in a broad range of industrial fields such as food, cosmetics, medicine, water-treatment, etc. In this study, a bacterium, Bacillus subtilis GS-2 isolated from the Korean traditional seasoning food, Chungkookjang could produce a large amount of γ-PGA with high productivity and had a simple nutrient requirement. Based on carbon utilization pattern and partial 16S rRNA sequence analysis, the GS-2 strain was identified as B. subtilis. The determination of purified γ-PGA was confirmed with thin layer chromatography (TLC), high performance liquid chromatography (HPLC), fourier transform infrared (FT-IR) spectra, and 1H-nuclear magnetic resonance (1H-NMR) spectroscopy.

ISSN 

1229-2737

Link 

http://dx.doi.org/10.3839/jabc.2011.001

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2017-04-19


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