초록
대나무잎 추출물을 대상으로 이들을 여러 용매별로 분획하여 동치미 발효에 관여하는 젖산균에 대해 항균활성을 조사하였다. 동치미 담금액 중의 총 균수는 젖산 균수와 발효기간별로 대체적으로 비슷한 양상을 나타내었고 발효 8일째 (equation omitted) a $10^{7}$ CFU/m1로 최고 수치를 나타내었다. 동치미에서 분리한 젖산균을 동정한 결과, BK-02, BK-07 및 BK-22 균주는 Leuconostoc species 로, BK-05와 BK-08 균주는 Lactobaciilus species로, BK-15 균주는 Streptococcus species로 각각 확인되었다. 대나무잎(이대)의 70% ethanol추출물은 BK-02, BK-07, BK-15및 BK-22 균주들에 대해 항균활성을 나타내었으며 특히, BK-22 균주에서 가장 효과가 좋았다. 각 분획별 항균활성은 BK-22 균주가 70% ethanol 분획에서, BK-7 균주가 diethyl ether 분획에서 강하게 나타났으며, 이 두 추출물이 대부분의 분리 균주들에 대해서 항균활성을 나타내었다.
Antibacterial activities of the bamboo(Pseudosasa japonin Makino) leaves extract on lactic acid bacteria related to Dongchimi fermentation were investigated. The bamboo leaves were extracted with 70% ethanol, fractionated it with 4 solvents which have a different polarity. Total viable count was very similar to those obtained by lactic acid bacteria during fermentation of Dongchimi. Its maximum counts were (equation omitted) 10$^{7}$ CFU/m1 at 8 days of fermention. Lactic acid bacteria isolated during Dongchimi fermentation were identified as Leuconostoc species(BK-2, BK-07, BK-22), Lactobaillus species (BK-05, BK-08) and Streptococcus species(BK-15) 70% ethanol extract of the bamboo leaves showed antibacterial activity against strain BK-02, BK-07, BK-lS and BK-22. Especially, strain BK-22 was more effective to the extracted substance. Among the each fractions, 70% ethanol and diethyl ether had the strongest antibacterial activity against strain BK-22 and BK-07, respectively. The two fractions also showed similar activities against all of the test strains.