대두 발효식품으로부터 분리한 Bacillus subtilis HS 25가 생산한 항균물질의 특성

Abstract

We investigated an antibacterial substance produced by Bacillus subtilis HS 25. Antibacterial activity was relatively heat-stable, with no effect caused by heating at 100℃ for 10 min, but a gradual decrease in activity after 15 min at 100℃. The antibacterial substance was more stable at pH 7.42-12 than at pH 4.5-5.0. There was strong antibacterial activity against E. coli and P. mirabilis at pH 12. The minimum inhibition concentration (MIC) of the substance was 5 mg/mL for E. coli 7.5 mg/mL for P. mirabilis and S. aureus and 15 mg/mL for S. enteritidis, K. pneumoniae, and V. parahaemolyticus. When the substance was added to cultures of E. coli, S. enteritidis, and P. mirabilis, the bacterial surfaces became irregular and deeply changed. The substance produced from B. subtilis HS 25 was not degraded by Papain but was degraded by a protease from Aspergillus orzae, pancreatin, and pepsin.