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Antibacterial Activity of Yeast Transformed with Leucocin A  

이성일 (신라대학교 공과대학 생명공학과)
이동근 (신라대학교 공과대학 생명공학과)
이진옥 (신라대학교 공과대학 생명공학과)
심두희 (신라대학교 공과대학 생명공학과)
주치언 (신라대학교 공과대학 생명공학과)
김옥수 (신라대학교 공과대학 생명공학과)
이상현 (신라대학교 공과대학 생명공학과)
이재화 (신라대학교 공과대학 생명공학과)
Publication Information
KSBB Journal / v.19, no.4, 2004 , pp. 291-294 More about this Journal
Abstract
The aim of this study was to figure out the antibacterial pattern of leucocin A transformed yeast with culture. Dry cell weight, total secreted protein, and antibacterial activity were increased to 12 hour, after then they showed decrease while protease activity represented the opposite pattern. This implied the production of leucocin A was growth-related. Compared to the result of one hour culture broth, antibacterial activity was about 3.24 fold at 12 hour culture. Maximum growth inhibition rate was 70.57% compared to nontransformed yeast. As the increase of protease in the supernatant, the antibacterial activity was diminished. This study could permit the mass production of bacteriocin to use as antibiotics or food preservatives.
Keywords
Saccharomyces cerevisiae; leucocin A; Bacillus subtilis; bacteriocin;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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