Table 2. Identification of the extra-cellular enzyme activity from various Bacillus species from two different Korean traditional fermented soyfoods

Samples isolates	Extra-cellular enzymatic activity¹⁾
Samples isolates	Amylase	Cellulase	Xylanase	Mannase	Protease	Esterase
‘Doenjang’
B. cytotoxicus MGD01	-²⁾	-	-	-	14.8±0.74^d	-
B. amyloliquefaciens MGD02	7.85±0.39ⁱ³⁾	11.0±0.55^f	16.5±0.83^c	w	16.9±0.85^c	w
B. licheniformis MGD03	-	6.4±0.32^h	9.4±0.47^e	8.8±0.44^f	w	w
B. licheniformis MGD04	-	7.9±0.40^g	w	10.2±0.51^d	-	w
B. licheniformis MGD05	-	5.6±0.28^h	w	9.2±0.46^e	6.2±0.31^g	w
B. subtilis MGD06	w⁴⁾	12.1±0.61^e	w	8.6±0.43^f	10.1±0.51^f	w
B. subtilis MGD07	9.5±0.48^h	12.1±0.61^e	18.7±0.94^b	14.9±0.75^c	13.8±0.69^e	w
Bacillus sp. MGD08	11.7±0.59^f	12.4±0.62^e	14.2±0.71^d	16.4±0.82^b	14.9±0.75^d	w
Bacillus sp. MGD09	10.7±0.54^g	11.0±0.55^f	14.2±0.71^d	16.4±0.82^b	15.1±0.76^d	w
B. subtilis MGD10	w	12.9±0.65^e	16.0±0.80^c	14.2±0.71^c	9.9±0.50^f	w
‘Kanjang’
Bacillus sp. MGK01	16.8±0.84^b	20.0±1.00^a	22.3±1.12^a	18.5±0.93^a	23.2±1.16^a	8.7±0.44^d
B. subtilis MGK02	12.3±0.62^e	17.3±0.87^c	20.7±1.04^a	16.8±0.84^b	21.9±1.10^b	12.0±0.60^a
B. amyloliquefaciens MGK03	16.0±0.80^b	16.7±0.84^d	21±1.05^a	w	24.7±1.24^a	9.6±0.48^c
B. subtilis MGK04	15.4±0.77^c	18.0±0.90^b	21.8±1.09^a	17.0±0.85^b	22.7±1.14^a	10.4±0.52^b
B. subtilis MGK05	17.0±0.85^a	18.0±0.90^b	18.6±0.93^b	18.1±0.91^a	21.8±1.09^b	w
Bacillus sp. L010 MGK06	14.0±0.70^d	15.9±0.80^d	-	w	23.2±1.16^a	w
B. subtilis MGK07	11.9±0.60^f	16.4±0.82^d	-	w	22.9±1.15^b	7.0±0.35^e
B. safensis MGK08	-	17.0±0.85^c	w	-	15.9±0.80^d	10.0±0.50^b

All values are presented as the mean±SD of triplicate determinations. Size of the halos formed around bacterial colonies on agar media (mm).
Not activity.
All values within a column with different superscript letters (^a-h) are significantly different from each other at p<0.05 by Duncan’s multiple range test.
Week activity (w, implies<2 mm diameter of the halo zone indicates weak enzyme activity).