Journal of Microbiology and Biotechnology

  • 제21권11호
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  • Pages.1147-1150
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  • 2011
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  • 1017-7825(pISSN)
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  • 1738-8872(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
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Antimicrobial Compounds Profile During Cheonggukjang Fermentation Against Xanthomonas oryzae pv. oryzae (Xoo)

  • Son, Gun-Hee (Department of Bioscience and Biotechnology and BioMolecular Informatics Center, Konkuk University) ;
  • Kim, Ji-Young (Department of Bioscience and Biotechnology and BioMolecular Informatics Center, Konkuk University) ;
  • Muthaiya, Maria John (Department of Bioscience and Biotechnology and BioMolecular Informatics Center, Konkuk University) ;
  • Lee, Sa-Rah (Department of Bioscience and Biotechnology and BioMolecular Informatics Center, Konkuk University) ;
  • Kim, Hyang-Yeon (Department of Bioscience and Biotechnology and BioMolecular Informatics Center, Konkuk University) ;
  • Lee, Choong-Hwan (Department of Bioscience and Biotechnology and BioMolecular Informatics Center, Konkuk University)
  • 투고 : 2011.09.30
  • 심사 : 2011.10.08
  • 발행 : 2011.11.28
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초록

Xanthomonas oryzae causes rice bacterial blight, which has been reported as one of the most destructive diseases of rice. Metabolites were identified through cheonggukjang, a traditional Korean fermented soybean product fermented by the Bacillus spp., to control the bacteria. HPLC, MS, and UPLC-Q-TOF-MS analyses were performed to identify metabolites responsible for antimicrobial activity. In this analysis, the m/z values of 253.0498, 283.0600, 269.0455, 992.6287, and 1,006.6436 were identified as daidzein, glycitein, genistein, surfactin B, and surfactin A, respectively. The levels of surfactin B and surfactin A were found to be high at 24 h (4.35 ${\mu}g$/ml) and 36 h (3.43 ${\mu}g$/ml) of fermentation, respectively.

키워드

참고문헌

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  5. Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang vol.22, pp.11, 2011, https://doi.org/10.3390/ijms22115746