전통 김치에서 분리한 신규 Bacillus 속 균주 발효액의 항세균, 항염 및 항산화 활성연구

Abstract

In order to search new antibacterial agents from bacterial source, one potent strain was isolated from Kimchi. It was a new strain which was classified as Bacillus sp CS61 based on biochemical, morphological, physiological and 16S-ribosomal DNA sequence analysis. For the production of antibacterial compound, optimization of medium composition and fermentation conditions were studied. To determine suitable carbon sources, nitrogen sources and mineral sources, various compounds were examined. Maltose and beef extract were found to be the most effective carbon and nitrogen source while none of mineral sources were found suitable for the production. The strain showed the strongest antibacterial activity at 72 hours when cultivated at 37℃ and pH 8.05. Furthermore it showed thermostability up to 60 ℃ and stability against digestive enzymes such as pronase and trypsin. The strains showed antibacterial activity specially against Gram positive but not against Gram negative bacteria. Moreover, Bacillus sp CS61 also showed strong antioxidative activity which was measured by DPPH radical scavenging activity. While antiinflamatory activities was measured by reducing power and nitrite scavenging activity. To sum up, in this study, we have isolated a new strain related to Bacillus which produced strong antibacterial, antiinflammatory and antioxidative activities in the culture media.