Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
권호 표지

Development of Antimicrobial Edible Film from Defatted Soybean Meal Fermented by Bacillus subtilis

  • KIM , HYUNG-WOOK (Department of Applied Biology and Chemistry, Konkuk University) ;
  • KIM, KYUNG-MI (Department of Applied Biology and Chemistry, Konkuk University) ;
  • KO, EUN-JUNG (Department of Applied Biology and Chemistry, Konkuk University) ;
  • LEE, SI-KYUNG (Department of Applied Biology and Chemistry, Konkuk University) ;
  • HA, SANG-DO (Department of Food Science and Technology, Chung-Ang University) ;
  • SONG, KYUNG-BIN (Department of Food Science and Technology, Chungnam National University) ;
  • PARK, SANG-KYU (Material Science and Engineering, Kwangju Institute of Science and Technology) ;
  • KWON, KI-SUNG (Korea Food and Drug Administration) ;
  • BAE, DONG-HO (Department of Applied Biology and Chemistry, Konkuk University)
  • Published : 2004.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

In order to extend shelf-life of the packaged or coated foods, an antibacterial edible film was developed. Antimicrobial activities of 9 bacteriocin-like substance (BLS)­producing strains were evaluated after growing them on defatted soybean meal medium (DSMM). Bacillus subtilis was selected among those, because it showed the biggest inhibition zone against 6 problem bacteria in food. The antimicrobial edible film, containing $0.32\%$ of BLS, was produced from the fermented soybean meal with B. subtilis at the optimum condition of pH 7.0-7.5 and $33^{\circ}C$ for 33 h. The antimicrobial activity of the film was over $50\%$ of the maximum activity after film production with heat treatment at $90^{\circ}C$ and pH adjustment to 9. When the soy protein film with BLS was applied on the agar media containing E. coli, the growth inhibition was much higher than the ordinary soy protein film. These results indicate that the soy protein film with BLS from B. subtilis can be used as a new packaging material to extend the shelf-life of foods.

Keywords

References

  1. Cagi, A., Z. Ustunol, and E. T. Ryser. 2003. Antimicrobial edible film and coatings. J. Food Protection 67(4): 833- 848
  2. Cho, D. L., K. Na, E. K. Shin, H. J. Kim, K. Y. Lee, J. H. Go, and C. S. Choi. 2001. A study on the preparation of antibacterial biopolymer film. J. Microbiol. Biotechnol. 11(2): 193-198
  3. Cho, S. J., S. K. Lee, B. J. Cha, Y. H. Kim, and H. S. Shin. 2003. Detection and characterization of the Gloeosporium gloeosporioides growth inhibitory compound iturin A from Bacillus subtilis strain KSO3. FEMS. Microbiol. Lett. 223: 47-51
  4. Chung, T. W., U. H. Jin, and C. H. Kim. 2003. Salmonella typhimurium LPS confers its resistance to antibacterial agents of baicalin of Scutellaria bacicalensis George and novoviocin: Complementation of the rfaE gene required for ADP-L-glycero-D-manno-heptose biosynthesis of lipopolysaccharide. J. Microbiol. Biotechnol. 13(4): 564- 570
  5. Cleveland J., T. J. Montrille, I. F. Nes, and M. L. Chickindas. 2001. Bacteriocins: Safe, natural antimicrobials for food preservation. International J. Food Microbiol. 71: 1-20
  6. Ettayebi, K., J. E. Yamani, and B. Rossi-Hassani. 2000. Synergistic effects of nisin and thymol on antimicrobial activities in Listeria monocytogenes and Bacillus subtilis. FEMS Microbiol. Lett. 183: 191-195
  7. Galvez, A., E. Valdivia, H. Abriouel, E. Camafeita, E. Mendez, M. Martinez-Bueno, and M. Maqueda. 1998. Isolation and characterization of enterocin EJ97, a bacteriocin produced by Enterococcus faecalis EJ97. Arch Microbiol. 171: 59-65
  8. Han, K. S., K. S. Joo, and S. H. Kim. 1999. Characteristics and purification of bacteriocin produced by Lactobacillus acidophilus GP4A. Korean Dairy Technol. 17(1): 1-10
  9. Kang, S. C., H. J. Kim, S. W. Nam, and D. K. Oh. 2002. Surface immobilization on silica of endoxylanase produced from recombinant Bacillus subtilis. J. Microbiol. Biotechnol. 12(5): 766-772
  10. Khouti, Z. and J. P. Simon. 1997. Detection and partial characterization of a bacteriocin produced by Carnobacterium piscicola 213. J. Industrial Microbiol. Biotechnol. 19: 28- 33
  11. Kim, M. H., S. J. Oh, and R. A. Durst. 2003. Detection of E. coli O157:H7 using combined procedure of immunomagnetic separation and test strip liposome immunoassay. J. Microbiol. Biotechnol. 13(4): 509-516
  12. Kim, P. I. and K. C. Chung. 2004. Production of an antifungal protein for control of Colletotrichum lagenarium by Bacillus amyloliquefaciens MET 0908. FEMS Microbiol. Lett. 234: 177-183
  13. Kim, T. W., S. H. Jung, J. Y. Lee, S. K. Choi, and S. H. Park. 2003. Identification of lactic acid bacteria in kimchi using SDS-PAGE profiles of whole cell proteins. J. Microbiol. Biotechnol. 13(1): 119-124
  14. Kim, T. W., J. Y. Lee, S. H. Jung, Y. M. Kim, J. S. Jo, D. K. Chung, H. J. Lee, and H. Y. Kim. 2002. Identification and distribution of predominant lactic acid bacteria in kimchi, a Korean traditional fermented food. J. Microbiol. Biotechnol. 12(4): 635-642
  15. Kim, Y. S. and S. D. Kim 1994. Antifungal mechanism and properties of antibiotic substances produced by Bacillus subtilis YB-70 as a biological control agent. J. Microbiol. Biotechnol. 4(4): 296-304
  16. Kim, J. W., J. G. Kim, B. K. Park, O. H. Choi, C. S. Park, and I. G. Hwang. 2003. Identification of genes for biosynthesis of antibacterial compound from Pseudomonas fluorescens B16, and its activity Ralstonia salanacearum. J. Microbiol. Biotechnol. 13(2): 292-300
  17. Koo, K. M., N. K. Lee, Y. I. Hwang, and H. D. Park. 2000. Identification and partial characterization of Lacticin SA72, a bacteriocin produced by Lactococcus lactis SA 72 isolated from Jeot-gal. J. Microbiol. Biotechnol. 10(4): 488-495
  18. Kuk, J. H., S. J. Ma, J. H. Moon, K. Y. Kim, S. H. Choi, and K. H. Park. 2002. Antibacterial and antifungal activities of a naphthoquinone derivative isolated from the fruits of Cathalpa ovata G. Don. J. Microbiol. Biotechnol. 12(5): 858-863
  19. Kumar, C. G. and S. K. Anand. 1998. Significance of microbial biofilms in food industry: Review. International J. Food Microbiol. 42: 9-27
  20. Mariniello, L., P. Di-Pierro, C. Esposito, A. Sorrentino, P. Masi, and R. Porta. 2003. Preparation and mechanical properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase. J. Biotechnol. 102: 191-198
  21. Mataragas, M., J. Metaxopoulos, M. Galiotou, and E. H. Drosinos. 2003. Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442. Meat Science 64: 265-271
  22. Messi, P., M. Bondi, C. Savia, R. Battini, and G. Monicardi. 2001. Detection and preliminary characterization of a bacteriocin produced by a Lactobacillus plantarum strain. International J. Food Microbiol. 64: 193-198
  23. Micard, V., R. Belamri, M. H. Morel, and S. Guilbert. 2000. Properties of chemically and physically treated wheat gluten. J. Agric. Food Chem. 48: 2948-2953
  24. Michel-Briand, Y. and C. Baysse. 2002. The pyocins of Pseudomonas aeruginosa. Biochemie 84: 499-510
  25. Motta, A. and A. Brandelli. 2003. Influence of growth conditions on bacteriocin production by Brevibacterium linens. Appl. Microbiol. Biotechnol. 62: 163-167
  26. Oh, S. J., M. H. Kim, J. J. Cherey, and R. W. Worobo. 2003. Purification and characterization of an antilisterial bacteriocin produced by Leuconostoc sp. W65. J. Microbiol. Biotechnol. 13(5): 680-686
  27. Onda, T., F. Yanagida, M. Tsuji, T. Hara, and K. Yokosuka. 2003. Production and purification of a bacteriocin peptide produced by Lactococcus sp. strain GM005, isolated from Miso-paste. International J. Food Microbiol. 87: 153-159
  28. Paik, H. D., N. K. Lee, K. H. Lee, Y. I. Hwang, and J. G. Pan. 2000. Identification and partial characterization of cerein BS229, a bacteriocin produced by Bacillus cereus BS229. J. Microbiol. Biotechnol. 10(2): 195-200
  29. Parente, E., C. Brienza, M. Moles, and A. Ricciardi. 1995. A comparison of methods for measurement of bacteriocin activity. J. Microbiol. Methods 22: 95-108
  30. Parente, E. and A. Ricciardi. 1999. Production, recovery and purification of bacteriocins from lactic acid bacteria. Appl. Microbiol. Biotechnol. 52: 628-638
  31. Park, S. K., C. O. Ree, D. H. Bae, and S. Hetiarachchy. 2001. Mechanical properties and water-vapor permeability of soy protein film affected by calcium salts and glucono-$\delta$-lactone. J. Agric. Food Chem. 49: 2308-2312
  32. Park, S. Y. and H. J. Park. 1998. Mechanical properties of kcarrageenan and chitosan film composite. Korean J. Food Sci. Technol. 30: 855-861
  33. Park, S. Y., Y. J. Yang, Y. B. Kim, and C. Lee. 2002. Characterization of subtilein, a bacteriocin from Bacillus subtilis CAU131. J. Microbiol. Biotechnol. 12(2): 228-234
  34. Perez, C., C. Suarez, and G. R. Castro. 1992. Production of antimicrobials by Bacillus subtilis MIR 15. J. Biotechnol. 26: 331-336
  35. Pinchuk, I. V., P. Bressollier, I. B. Sorokulova, B. Verneuil, and M. C. Urdaci. 2002. Amicoumacin antibiotic production and genetic diversity of Bacillus subtilis strains isolated from different habitats. Research Microbiol. 153: 269-276
  36. Rhim, J. W., A. Gennadios, A. Handa, C. L. Weller, and M. A. Hanna. 2000. Solubility, tensile, and color properties of modified soy protein isolate films. J. Agric. Food Chem. 48: 4937-4941
  37. Sabato, S. F., B. Ouattara, H. Yu, G. DAprano, C. Le Tien, M. A. Mateescu, and M. Lacroix. 2001. Mechanical and barrier properties of cross-linked soy and whey protein based films. J. Agric. Food Chem. 49: 1397-1403 https://doi.org/10.1021/jf0005925
  38. Moon, G. S., W. J. Kim, and M. H. Kim. 2002. Synergistic effects of bacteriocin-producing Pediococcus acidilactici K10 and organic acids on inhibiting E. coli O157:H7 and applications in ground beef. J. Microbiol. Biotechonol. 12(6): 936-942