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본(本) 실험(實驗)은 Lactobacillus bulgaricus의 우유 배지(培地)에서 항균물질(抗菌物質)을 추출(抽出) 및 정제(精製)하여 항균효과(抗菌效果)를 조사(調査)하였으며 그 결과(結果)를 요약(要約)하면 다음과 같다. 칼처의 항균물질(抗菌物質)을 methanol-acetone으로 추출(抽出)하고 Sephadex G-50 gel filteration 그리고 thin layer chromatography로 정제(精製)하였다. 칼처의 산중화려액(酸中和濾液)이 탁도법(濁度法)에 의하여 Bacillus subitilis의 발육(發育)을 억제(抑制)하였으므로 산(酸)외에서 항균물질(抗菌物質)이 있음을 확인할 수 있었다. 정제(精製)된 항균물질(抗菌物質)은 Bacillus subtilis, Escherichia coli, Pseudomonas fluorescens, Staphylococcus aureus, Proteus vulgaris 및 Shigella dysenteriae의 발육(發育)을 억제(抑制)하였다. Thin layer chromatography로 정제(精製)한 항균물질(抗菌物質)은 항균작용(抗菌作用)을 나타내는 나 유산(乳酸)을 함유하지 않는 것이다.
This study was carried out to confirm the agent responsible for the antibacterial activity in milk culture or Lactobacillus bulgaricus to extract and purify it. The following results were summarized as followings : The antibacterial agent was extracted from the cultured skim milk with methanol and acetone and was purified by Sephadex G-50 gel filteration and thin layer chromatography on silica gel. The antibacterial substance other than lactic acid was confirmed by turbidimetric technique using the neutralized culture filtrate which inhibited the growth of Bacillus subtilis. The purified agent showed inhibitory activity against Bacillus subtilis, Escherichica coli, Pseudomonas fluorescens Staphylococcus aureus, Proteus vulgaris and Shigells . The agent obtained from thin layer chromatography was free from or lactic acid.
