This study was conducted to investigate the mycological characteristics of culture starter capable of reducing Bacillus cereus to detect often in Doenjang. Bacillus velezensis KACC 92193P was able to suppress pathogenic bacteria such as Bacillus cereu...
This study was conducted to investigate the mycological characteristics of culture starter capable of reducing Bacillus cereus to detect often in Doenjang. Bacillus velezensis KACC 92193P was able to suppress pathogenic bacteria such as Bacillus cereus and Staphylococcus aureus, and had a rod-shaped bacterium with flagella as a result of Scanning Electron Microscopy. In case of acid tolerance, the pH was stable at 5-7, but it did not grow when the pH dropped to 4 or less. As a result of the salt tolerance test, the salt showed better growth than 0% in 5-7% salt but not in 10% or more. Heat resistance was relatively good at 60∼80℃ but not at 90℃. When the Bacillus cereus toxin gene was identified, no toxin related genes were expressed. The viability of RAW 264.7 macrophages was 87.46% and 86.42% at 1:20 CFU/macrophage, respectively. The NO production and relative NF-κB/AP1 activity increased with increasing concentration of B. velezensis KACC 92193P, and the TNF-α production was higher than LPS 100 ng/mL. Consequently, we recommend the use of B. velezensis KACC 92193P as safety starter with functional properties in food industry.