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http://dx.doi.org/10.4014/jmb.1109.09075

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)
Publication Information
Journal of Microbiology and Biotechnology / v.21, no.11, 2011 , pp. 1147-1150 More about this Journal
Abstract
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.
Keywords
Antimicrobial activity; fermentation; cheonggukjang; UPLC-Q-TOF-MS;
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