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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 335 - 339 (5page)
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초록· 키워드
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Capsaicin is a major representative component in pepper and it has gained interest by its health beneficial effects. An enzymatic hydrolysate of capsaicin has also been of great interest, because it can be applied to the reduction pungency of pepper or production of natural flavor. We first developed a simple screening method to isolate capsaicin-degrading bacteria showing a clear zone. A cloudy solid medium was prepared by the addition of capsaicin as sole carbon and nitrogen sources to 3-(Nmorpholino) propanesulfonic acid (MOPS) minimal medium, and the bacteria showing clear zone around the colony was isolated from Korean traditional pickled pepper. The isolated strain was identified as Bacillus licheniformis using 16S rRNA gene sequence analysis. B. licheniformis SK1230 was able to utilize capsaicin for both of carbon and nitrogen sources for its growth. The hydrolysis of capsaicin by B. licheniformis was verified using high-performance liquid chromatography, and capsaicin in medium was depleted depending on culture time. Capsaicin hydrolysate was composed of vanillylamine and capsiate (8-methyl-6-trans-nonenoic acid).
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