대두 발효식품으로부터 분리 동정한 B. subtilis HS 25가 생산한 항균물질의 특성을 검토하였다. 열안정성을 검토한 결과, 에서 10분 처리에서는 항균활성이 전혀 떨어지지 않았지만 15분 이상의 처리에서는 항균활성이 약간 떨어지는 경향을 보였다. pH 안정성은 pH 의 산성측보다 pH 까지의 알칼리 범위에서 안정된 항균활성을 유지하였다. 특히, E. coli 및 P. mirabilis에 대한 항균활성은 pH 12.0에서도 대조구와 거의 대

We investigated an antibacterial substance produced by Bacillus subtilis HS 25. Antibacterial activity was relatively heat-stable, with no effect caused by heating at for 10 min, but a gradual decrease in activity after 15 min at . 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. pneunoniae, 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.

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