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홍국으로부터 분리한 Monascus 균주의 항균효과 KCI 등재

Antimicrobial Effect of Monascus Strains Isolated from Ang - Khak

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한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
한국식품위생안전성학회 (Korean Society of Food Hygiene and Safety)
초록

Total 29 Monascus strains were isolated from Ang-Khak and 4 of them were selects based on the relative intensity of soluble red pigment and growth rate. The optimum growth temperature of all the selected isolates was 32.5℃ on malt extract agar(MEA) plate. The optimum growth pH was 5.0 on czapek yeast extract agar plate, while it was pH 6.2 or 6.5 on MEA plate. Isolate No. 116, especially, showed the strongest antimicrobial activity aganist Bacillus subtilis and Staphylococcus aureus but much less aganist Escherichia coli and Enterobacter aerogenes. The maximun antimicrobial activity of isolate No. 116 against St. aureus was achieved at initial pH 5.3 on rice extract broth. The acitivity was increased with increasing amount of culture broth concentrate of isolate No. 116.

저자
  • 류춘선(고려대학교 식품공학과) | Chun-Sun Ryu
  • 김영배(고려대학교 식품공학과) | Young-Bae Kim
  • 황한준(고려대학교 식품생명공학과) | Han-Joon Hwang