• Food Science and Biotechnology
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• 제14권4호
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• pp.487-492
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• 2005

Simple competition plate bioassays of Pichia anomala SKM-T and Galactomyces geotrichum SJM-59 were conducted to evaluate their potential as biological control agents that inhibit growth of Botrytis cinerea during post-harvest storage of strawberries (Fragaria ${\times}$ ananassa Duche, Red-Pearl). Occurrence rates of fungi on the surface of yeast-treated strawberries were evaluated during storage at $4^{\circ}C$. P. anomala SKM-T and G. geotrichum SJM-59 showed antifungal activities on agar plate, and P. anomala SKM-T maintained its desirable antifungal activity on surface of strawberries and its physicochemical properties during storage. Sensory evaluation was based on kinesthetics and consumer acceptability. Due to its potential antifungal activity, P. anomala SKM-T could function as biological control agent against spoilage fungi during post-harvest storage of strawberries.

• 한국미생물·생명공학회지
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• 제23권1호
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• pp.98-103
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• 1995

During the screening of antifungal antibiotics from microbial metabolites, we selected Pseudomonas aeruginosa KGM-100 showing powerful antagonistic activity against various phytopathogenic fungi. Antibiotics KGM-100A and KGM-100B were purified from the culture broth of Pseudomonas aeruginosa KGM-100 by diaion HP-20 column chromatography, ethyl acetate extraction, silica gel column chromatography, preparative TLC and recrystallization. KGM-100A which was recrystallized in MeOH showed antimicrobial activities against a broad spectrum of fungi and bacteria. Physico-chemical properties of KGM-100A were determined and identified to be phenazine-l-carboxylic acid by UV, IR, $^{1}$H-NMR, $^{13}$C-NMR, mass spectrum, and elemental analyses.

• 한국미생물·생명공학회지
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• 제21권6호
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• pp.556-563
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• 1993

AF-011A is a novel lipopeptide with potent antifungal activity isolated from Pseudomonas cepacia AF6008 deposited as KFCC 10759. The compound was isolated from the fermentation broth by extraction with 50% isopropyl alcohol. Purification was effected by chromatography on Diaion HP-20, Alumina and C18 followed by HPTLC on silica gel. These techniques affored two closelt related compounds. AF-011A1 ans AF-011A2. The molecular weights of AF-011A1/A2 were determined by fast atom bombardment mass spectrometry(A1 m/z 1,215 : A2 m/z 1,199).

• The Plant Pathology Journal
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• 제40권3호
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• pp.322-328
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• 2024

Soybean (Glycine max), a crucial global crop, experiences yearly yield reduction due to diseases such as anthracnose (Colletotrichum truncatum) and root rot (Fusarium spp.). The use of fungicides, which have traditionally been employed to control these phytopathogens, is now facing challenges due to the emergence of fungicide-resistant strains. Streptomyces bacillaris S8 strain S8 is previously known to produce valinomycin t through a nonribosomal peptide synthetase (NRPS) pathway. The objective of this study was to evaluate the antifungal activity of S. bacillaris S8 against C. truncatum and Fusarium sp., assessing its efficacy against soybean pathogens. The results indicate that strain S8 effectively controlled both above-ground and underground soybean diseases, using the NRPS and NRPS-related compound, suggesting its potential as a biological control in plant-microbe interactions. These findings underscore the pivotal role of the stain S8 in fostering healthy soybean microbial communities and emphasize the significance of microbiota structure studies in unveiling potent biocontrol agents.

• Journal of Microbiology
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• 제41권3호
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• pp.196-201
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• 2003

The object of this study was to characterize Bacillus strains GB-017 and GB-0356, which produce antifungal substances, especially for plant pathogens. In addition, this study was undertaken to characterize the culture conditions required for the production of antifungal substances and to document some of the properties of the antifungal substance produced by these soil-isolated strains. Strains GB-0365 and GB-017 were found to be bacillus-shaped, gram-positive and motile, and to inhibit Botrytis cineria, Fusarium sp., Pythium sp., and Rhizoctonia solani. Antagonistic activity was maintained up to pH 9.0, and the antifungal activity was stable to heat at 80$^{\circ}C$ for 1 h. Antifungal substances were separated and purified using ion exchange and adsorption columns including WK-I0(H$\^$＋) (pH 7.0), HP20 column (pH 3.0) and IPA (pH 3.0). and IPA. Its UV absorption spectrum showed major peaks at 231 and 259 nm, corresponding to polyene and lactone. A fast atom bombardment mass spectrum (FAB MS) showed a highest peak at 441 m/z and major peaks at 192, 205, and 370 m/z.

• Journal of Microbiology and Biotechnology
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• 제22권7호
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• pp.1015-1020
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• 2012

Antifungal cement mortar or microbiological calcium carbonate precipitation on cement surface has been investigated as functional concrete research. However, these research concepts have never been fused with each other. In this study, we introduced the antifungal calcite-forming bacteria (CFB) Bacillus aryabhattai KNUC205, isolated from an urban tunnel (Daegu, South Korea). The major fungal deteriogens in urban tunnel, Cladosporium sphaerospermum KNUC253, was used as a sensitive fungal strain. B. aryabhattai KNUC205 showed $CaCO_3$ precipitation on B4 medium. Cracked cement mortar pastes were made and neutralized by modified methods. Subsequently, the mixture of B. aryabhattai KNUC205, conidiospore of C. sphaerospermum KNUC253, and B4 agar was applied to cement cracks and incubated at $18^{\circ}C$ for 16 days. B. aryabhattai KNUC205 showed fungal growth inhibition against C. sphaerospermum. Furthermore, B. aryabhattai KNUC205 showed crack remediation ability and water permeability reduction of cement mortar pastes. Taken together, these results suggest that the $CaCO_3$ precipitation and antifungal properties of B. aryabhattai KNUC205 could be used as an effective sealing or coating material that can also prevent deteriorative fungal growth. This study is the first application and evaluation research that incorporates calcite formation with antifungal capabilities of microorganisms for an environment-friendly and more effective protection of cement materials. In this research, the conception of microbial construction materials was expanded.

• 한국식품저장유통학회지
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• 제19권5호
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• pp.757-766
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• 2012

향미가 우수한 100년 묵은 재래 간장에서 부터 강력한 항진균 활성(antifungal)균주를 분리 동정하여 Bacillus velelzensis SSH100-10으로 명명하였다. B. velezensis SSH100-10은 식품 위해 및 식품 변패곰팡이에 대한 항곰팡이 활성과 장류에 이취를 주는 산막효모 등에 대한 항효모 활성이 동시에 있으며, 강력한 단백분해활성을 나타내었다. NaCl 내염성도 우수하여 12% NaCl 농도하에서도 생육 48시간에 $A_{600}$에서 3.51의 생육도를 나타내었다. 또한 최근 Bacillus subtilis group 중 일부 균주에서 설사형 독소인 enterotixon을 나타내는 균주들에 대한 보고가 증가함에 따라, 안전성검증의 일환으로 enterotoxin 생성 여부를 조사하였을 때, 본 분리 균주는 enterotoxin 검지반응에서 음성을 나타내었다. B. velezensis SSH100-10이 생산하는 항진균 활성물질을 SPE, preparative HPLC, reverse phase-HPLC로 정제 후, MALDI-TOF-MS와 아미노산 조성 분석을 통하여 그 항진균 원인 물질이 $C_{14}$ iturin A와 $C_{15}$ iturin A 임을 구명하였다. 또한 B. velezensis SSH100-10의 배양상징액과 분리 정제된 항진균 물질 $C_{14}$ iturin A와 $C_{15}$ iturin A와 대조구로 시판되는 $C_{14{\sim}15}$ iturin A의 pH, 온도, 효소 안정성 실험을 통하여 B. velezensis SSH100-10은 pH, 열, 효소처리에 매우 안정한 iturin A 이외에도 pH에 불안정한 또 다른 구명되지 않은 항진균 물질을 생산함을 보고하였다. 본 연구에서 보고된 강력한 항진균 활성을 지니는 B. velezensis SSH100-10은 맛있는 발효과정의 종균으로서의 작용과 더불어 콩발효식품에서 유해요소가 될 수 있는 바람직하지 못한 미생물을 제어함으로서 콩발효식품의 안전과 위생수준을 개선할 수 있는 우수한 종균으로 활용될 수 있을 것이다.

• 한국응용과학기술학회지
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• 제31권4호
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• pp.740-747
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• 2014

식품부패미생물에 대한 정향추출물의 항진균력을 확인하고 유효성분을 분리한 후 그 구조를 확인하였다. 정향 추출물은 대표적인 항진균제인 메타중아황산칼륨 및 myconazole과 비슷한 항진균 활성을 나타내었다. 용매분획을 실시한 결과 hexane fraction이 가장 항진균활성이 높은 것으로 나타났다. 이 hexane 분획을 silica gel column chromatography를 통해 분리하여 항진균활성이 가장 큰 분획물인 JH-1, JH-2-1 및 JH-2-2을 분리하였다. 이들 화합물은 EI-MS 와 $^1H$-NMR, $^{13}C$-NMR 결과로부터 활성물질의 구조를 동정하였으며 그 결과 JH-1은 eugenol, JH-2-1은 eugenol acetate 그리고 JH-2-2은 chavicol인 것으로 확인하였다.

• Journal of Dairy Science and Biotechnology
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• 제30권2호
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• pp.75-81
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• 2012

Molds cause severe cheese deterioration, even though some white and blue molds are used for the manufacture of Camembert and Blue cheese, respectively. The species of Geotrichum, Moniliella, Aspergillus, Penicillium, Mucor, Fusarium, Phoma, and Cladosporium are the main fungi that affect contamination during cheese ripening. Once deteriorated by fungal spoilage, cheese becomes toxic and inedible. Fungal deterioration of cheese decreases the nutritional value, flavor profiles, physicochemical and organoleptic properties, and increases toxicity and infectious disease. Fungal contamination during cheese ripening is highly damaging to cheese production in Korean farmstead milk processing companies. Therefore, these companies hesitate to develop natural and ripened cheese varieties. This article discusses the recent and ongoing developments in the removal techniques of fungal contamination during cheese ripening. There are 2 categories of antifungal agents: chemical and natural. Major chemical agents are preservatives (propionic acid, sodium propionate, and calcium propionate) and ethanol. Among the natural agents, grapefruit seed extract, phytoncide, essential oils, and garlic have been investigated as natural antifungal agents. Additionally, some studies have shown that antibiotics such as natamycin and Delvocid$^{(R)}$, have antifungal activities for cheese contaminated with fungi. Microbial resources such as probiotic lactic acid bacteria, Propionibacterium, lactic acid bacteria from Kimchi, and bacteriocin are well known as antifungal agents. In addition, ozonization treatment has been reported to inhibit the growth activity of cheese-contaminating fungi.

• 한국식생활문화학회지
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• 제37권5호
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• pp.446-453
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• 2022

In this study, we analyzed the antifungal activities of five essential oils (clove, rosemary, thyme, basil, and oregano) against three fungi (Penicillium oxalicum, Penicillium commune, and Cladosporium cladosporioides) isolated from farm-type fermented meat products Though their antifungal activities differed for each fungus, thyme had the greatest effect. Notably, C. cladosporioides showed the highest sensitivity to essential oils, and growth inhibitory effects were greater than for the other two strains. Additionally, ABTS, DPPH, and FRAP analysis confirmed that the five essential oils studied had antioxidant activity. ABTS analysis showed that clove (75%) and oregano (75%) oils had the highest antioxidant activities (both 93.7%). DPPH analysis showed that clove (75%) and rosemary (75%) oils had significantly greater antioxidant activities (both 93.8%) than thyme, basil, or oregano oils. FRAP results indicated that clove and basil oils were the strongest reductants. Comprehensive comparative analysis indicated that clove oil had more antioxidant activity than the other four essential oils. Overall, the study shows that the excellent antifungal properties of clove oil could be harnessed to produce safe fermented meat products by preventing rancidity and mold contamination.