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억새즙액 배지를 이용한 Bacillus lentimorbus G-74 균주의 배양 최적화

Culture Optimization for Bacillus lentimorbus G-74 by Using a Miscanthus purpurascens Juice Medium

  • 강선철 (대구대학교 식품생명화학공학부) ;
  • 서해정 (대구대학교 식품생명화학공학부)
  • Kang, Sun-Chul (Division of Food, Biological and Chemical Engineering, Daegu University) ;
  • Seo, Hae-Jeong (Division of Food, Biological and Chemical Engineering, Daegu University)
  • 발행 : 2004.03.31

초록

억새즙액을 이용하여 유용한 미생물의 대량배양을 위한 새로운 배지를 개발하고자 본 연구를 수행하였다. 억새즙액의 성분을 조사한 결과 칼륨 (37,952 mg/L), 질소 (14,000 mg/L), 인산 (6,800mg/L), 마그네슘 (5,969 mg/L), 칼슘 (5,910 mg/L) 등이 주성분을 차지하였다. 본 연구를 위하여 먼저 식물병원성균인 뿌리썩음병 원인균인 Rhizoctonia solani, 잿빛곰팡이 병을 일으키는 Botrytis cinerea에 대하여 강력한 저해 활성을 갖는 길항균 G-74를 토양으로부터 분리하였으며, 이 균의 형태관찰과 MIDI 분석을 통하여 Bacillus lentimorbus G-74 균주로 최종 동정하였다. 이 균의 억새즙액 배지에 대한 최적 배양조건을 조사한 결과 30% (V/V) 희석배지, $35^{\circ}C$ 배양온도, 5.0의 초기 배지 pH에서 가장 좋은 성장을 기록하였다. 또한 이 배지에 탄소원으로서 2.0% (W/V)의 corn starch 및 질소 원으로서 1.0% (W/V)의 yeast extract를 추가적으로 첨가하면 최상의 성장을 보여주었으며, 이 경우 대조구인 LB 배지보다도 균체성장이 66% 이상 증가하였다.

Miscanthus purpurascens Juice containing potassium (37,952 mg/L), nitrogen (14,000 mg/L), phosphorus (6,800 mg/L), magnesium (5,969 mg/L), calcium (5,910 mg/L), etc., was investigated to develop a novel meidum far the mass cultivation of useful microorganisms. For this research, we first isolated an antagonistic bacterium G-74 from soil, which showed strong growth inhibition against two phytopathogenic fungi, Rhizoctonia solani and Botrytis cinerea, and identified as Bacillus lentimorbus G-74 based on the morphological characteristics and MIDI analysis. Culture conditions for G-74 strain in the M. purpurascens juice medium were optimized. Dilution rate of the medium, temperature and initial pH for the optimum growth of G-74 strain were 30% (V/V), $35^{\circ}C$ and 5.0, respectively. It was found that additions of 2.0% (W/V) corn starch as a carbon source and 1.0% (W/V) yeast extract as a nitrogen source in this medium increased B. lentimorbus G-74 growth to 66% more efficient than Luria Bertani medium.

키워드

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