Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Screening of Monascus Strains for Antimicrobial Activity and Effect of Change of Nutrients and Incubation Conditions on Antimicrobial Activity

항균성 Monascus 균주의 Screening 및 영양원과 배양조건이 항균활성에 미치는 영향

  • 마재형 (고려대학교 식품생명공학과) ;
  • 황한준 (고려대학교 생명공학원 및 식품생명공학과)
  • Published : 1996.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

Monascus strains were isolated from Ang-Khak for the screening of antimicrobial activity. Two Monascus isolates, No.116 and No.481, were selected because they showed strong antimicrobial activity. Effect of various nutrients and incubation conditions on antimicrobial activity were different between two isolates. Strong antimicrobial activity of isolate No.116 was observed in the medium with 8% sucrose and $0.8%(NH_4)_2SO_4,$ 0.5% $KH_2PO_4and$ 0.5% $MgSO_4,$ while isolate No.481 required 8% sucrose, 1.6~2% $(NH_4)_2SO_4,$ 0.5% $MgSO_4and$ 0.5% $FeSO_4for$ the highest activity. The strong antimicroial activity was observed when both isolates were incubated on rice extract broth with initial pH of 5.3. The optiimum incubation temperature for the highest antimicrobial activity was $32.5^{\circ}C.$ With optimal conditions for the highest antimicrobial activity, isolate No.116 and No. 481 were both active for 51 hours or longer against test organisms Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, and Enterococcus faecium.

흥국으로부터 분리된 Monascus 균주로부터 항균활성이 우수한 2균주, 분리주 No.116및 No.481을 선정하여 영양원 및 배양조건의 변화에 따른 항균활성에 대한 검토한 결과 분리주에 따라 차이를 보였으며, 분리주 No.116의 경우 탄소원으로서는 sucrose 8%, 질소원으로 $(NH_4)_2SO_40.8%,$ 인산염으로 $KH_2PO_40.5%$ 그리고 금속성분으로 $MgSO_40.5%$ 첨가시 뚜렷이 향상된 결과를 보였으며, 분리주 No.481의 경우에는 각각 sucrose 8%, $(NH_4)_2SO_41.6~2%,$ $K_2HPO_40.1%,$ $MgSO_40.5%$ 그리고 $FeSO_40.5%$ 첨가시 항균활이 크게 향상된 결과를 보였다. 또한 두 균주 모두 배양 초기의 pH는 5.3, 배양온도는 $32.5^{\circ}C에서$ 가장 우수한 항균물질을 생성할 수 있었다. 상기 배양 최적조건에서 분리주 No.116과 No.481 모두Bacillus subtilis, Staphyloccus aureus, Listeria monocytogenes 및 Enterococcus faecium에 대해 51시간 이상 뚜렷한 생육저해를 나타냈다.

Keywords

References

  1. Appl. Environ. Microbiol. v.43 Production of extracellular pigment by a mutant of Monascus kaoliang sp. nov Lin, C. F.;Hzuka, H.
  2. Appl. Microbiol. Biot. v.36 Effect of nutrition of Monascus sp. on formation of red pigments Lin, T. F.;Demain, A. L.
  3. J. Food Sci. v.45 Pigment produced by Monascus purpureus with regard to quality and quantity Broder, C. U.;Koehler, P. K.
  4. J. Food Sci. v.46 Production and isolation of an antibiotic from Monascus purpureus and its relationship to pigment production Wong, H. C.;Koehler, P. E.
  5. New Asia Coll. Acad. Ann. v.17 The function and culturing methods of rice(in Chinese) Bau, Y. S.;Mo, C. F.
  6. J. Antibiot. v.33 Monacolin, K., a new hypocholesterolemic agent that specifically inhibits 3-hydroxy-3-methyl-glutaryl coenzyme a reductase Endo, A.;Monacolin, K.
  7. J. Antibiot. v.32 a new hypocholesterolemic agent produced by a Monascus species Endo, A.
  8. Plant Physiol. v.60 Pigmentation and antibacterial activity of fast neutron-and X-ray-induced strains of Monascus purpureus Went Wong, H. C.;Bau, Y. S.
  9. Agric. Biol. Chem. v.55 Ankalactone, a new α, β-unsaturated γ-lactone from Monascus anka Nozaki, H.;Date, S.;Kondo, H.;Kiyohara, H.;Takaoka, D.;Tada, T.;Nakayama, M.
  10. 한국산업미생물학회지 v.9 Monascus sp. CS-2가 생산하는 황색색소에 관한 연구(제3보) 김현수;장욱;손충홍;배종찬;유주현
  11. 한국식품위생 · 안전성학회지 v.10 흥국으로부터 분리한 Monascus 균주의 항균효과 류춘선;김영배;황한준
  12. Internat. J. Food Microbiol. v.27 Characterization of monascidin A from Monascus as citrinin Blanc, P. J.;Laussac, J. P.;Le Bars, J.;Loret, M. O.;Pareilleux, A.;Prome, D.;Prome, J. C.;Santerre, S. L.;Goma, G.