한국식품저장유통학회지 (Korean J. Food Preserv.) 제10권 제3호 (p.411-416)

Pseudomonas putida 21025가 생성하는 bacteriocin을 이용한 항균성 미강 단백질 필름의 저장성 향상

Improvement in Storabilities of Rice Bran Protein Film Containing Bacteriocin Produced by Pseudomonas putida 21025
키워드 :
Pseudomonas putida 21025,rice,protein,protein film,Bactreriocin

초록

쌀에 존재하며  토양미생물인 Pseudomonas putida 21025를 미강에 배양하여 생성되는 bacteriocin을 미강 필름에 첨가하여 미강필름의  저상성향상을 조사하였다. Pseudomonas putida 21025를 접종한 미강 액체배지는 초기배지 pH 6.48로 자연그대로의 미강  액체배지를 이용하여 항온 배양기에 3, 150 rpm으로 33시간 배양하여 bacteriocin을 생성하였다.  bacteriocin 첨가 후, 필름 가공시에는
An effort  was attempted to utilize an under-utilized protein source, rice bran protein,  in coating or wrapping food material for the purpose of protection them from  oxidation and bacterial infection. However, the utilization of rice bran  protein as a food coating material is limited because the rice bran protein  coating material itself can be spoiled by a bacterial infection. Therefore,  this study was conducted to produce the economical and antibacterial rice  bran protein film by utilizing rice bran and bacteriocin-producing  microorganism. Bacteriocin produced by Pseudomonas putida 21025 was partially  purified after 33h of shaking incubation at 30. The amount of  amino-type nitrogen did not increase in the rice bran protein film containing  the bacteriocin any more after gradual increase upto the content of 0.22% for  8 days, while that without the bacteriocin increased continuously, implying  that application of the bacteriocin to the rice bran had positive effects on  prolonging the shelf-life of not only film itself but also the foods wrapped  by this film.