Journal of the Korea Academia-Industrial cooperation Society (한국산학기술학회논문지)

The Korea Academia-Industrial cooperation Society (한국산학기술학회)
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The Antimicrobial Activity of Cheonggukjang, Using the New Strain, Bacilllus amyloliquefaciens NBF11-1 Extract and Their Heat and pH Stabilities

신균주 Bacillus amyloliquefaciens NBF11-1을 이용한 청국장의 항균활성과 열 및 pH 안정성

  • Kim, Han Soo (Department of Health science Graduate School of Chosun University)
  • 김한수 (조선대학교 대학원 보건학과)
  • Received : 2016.04.11
  • Accepted : 2016.07.07
  • Published : 2016.07.31
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Abstract

This study aims to determine the antimicrobial activity of fermented Cheonggukjang extract using the new Strain, Bacillus amyloliquefaciens NBF11-1, which was first found on the surface of the node part of bamboo stems, but has been studied very little so far. Bacillus subtilis NG24, which is the traditional fermented strain of Cheonggukjang, was selected as the control group and a comparative analysis was performed. The experimental method included measurements of the antimicrobial activity, minimum inhibitory concentration (MIC) and heat and pH stability. B. amyloliquefaciens NBF11-1 had stronger antimicrobial activity than B. subtilis NG24 against the gram-positive bacteria, C. perfringens and S. aureus and the gram-negative bacteria, A. faecalis and E. coli among the six species of pathogenic bacteria studied. When the minimum inhibitory concentration was measured, B. amyloliquefaciens NBF11-1 in C. perfringens, S. aureus, A. faecalis, and E. coli had an inhibitory effect at concentrations of 0.01 %, 0.21 %, 0.45 % and 0.29 %, respectively, compared to B. subtilis NG24. When the heat and pH stability was measured, B. subtilis NG24 and B. amyloliquefaciens NBF11-1 Cheonggukjang extract did not show any decrease in activity when held at a temperature of $121^{\circ}C$ for 15 minutes and at pH values ranging from 2 to 10 and were therefore considered to be relatively stable against heat and pH changes.

본 연구의 목적은 대나무 줄기 마디 부분의 표면에서 처음 발견 되었으나, 아직까지는 연구가 미흡한 신 균주 Bacillus amyloliquefaciens NBF11-1로 발효한 청국장 추출물의 항균 활성을 알아보려고 한다. 청국장 전통 발효 균주인 Bacillus subtilis NG24를 대조 군으로 하고, 비교 분석을 실시하였다. 실험 방법은 항균 활성, 최소 억제 농도(MIC)와 열 및 pH 안정성을 측정하였다. 항균 활성 실험 결과, 병원성 6종 균주에서 그람 양성 균주 C.perfringens, S.aureus와 그람 음성 균주 A.faecalis, E.coli에서 B.amyloliquefaciens NBF11-1이 B.subtilis NG24에 비해 강한 항균 활성을 나타내었다. 최소 억제 농도 실험 결과, C.perfringens, S.aureus, A.faecalis, E.coli에서 B.amyloliquefaciens NBF11-1이 B.subtilis NG24에 비해 0.01 %, 0.21 %, 0.45 %, 0.29 %의 농도로 억제 효과를 나타내었다. 열과 pH 안정성 실험 결과, B.subtilis NG24와 더불어 B.amyloliquefaciens NBF11-1 청국장 추출물은 $121^{\circ}C$, 15분 간 열처리와 pH 2-10 처리에 의한 안정성에서 활성이 감소하지 않았고, 열과 pH 실험에서 비교적 안정하였다.

Keywords

References

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