• Korean Journal Plant Pathology
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• v.12 no.1
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• pp.66-71
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• 1996

79종의 식물재료의 Alternaria alternata에 대한 항균활성을 조사한 결과, 7가지 식물재료가 항균활성이 있었고, 11가지는 확실치 않았으며, 나머지 61가지는 항균활성이 나타나지 않았다. A. alternata에 항균활성이 나타난 7가지 식물재료 중 계피가 활성이 가장 높았으며, 오미지와 천궁이 중정도의 활성을 보였으며, 나머지는 약한 활성을 나타내었다. 항균 활성 성분은 계피와 천궁의 경우는 diethyl ether에 분리되었고, 오미자의 경우는 butanol에 분리되었다. 계피의 diethyl ether 추출물은 1,000 배액 이하에서 식별 가능한 항균활성이 나타났다. 계피의 성분으로 cinnam aldehyde가 가장 높은 활성을 보여, 이 물질이 계피의 주요 항균물질로 사료된다.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.235-240
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• 2000

Various separation techniques of antimicrobial compounds from food materials have proven to be ineffective, involving liquid-liquid extraction and chromatography. We established efficient separation procedure for partially purifying antimicrobial compounds from Korean leek. Separation procedures consisted of ultrafiltration, liquid-liquid extraction, TLC and HPLC. Molecular weight of antimicrobial compounds were less than 5,000 dalton. Major compounds were propenyl methyl disulfide, S-methyl methylthiosulphonate and dimethyl disulfide.

• Korean Journal Plant Pathology
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• v.12 no.3
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• pp.302-306
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• 1996

항균물질을 생산하는 방선균 KGT-37를 인삼밭 토양에서 분리하여 배양액으로부터 항균물질을 분리하고 silica gel column chromatography, preparative TLC, HPLC로 정제하였다. \ulcornerH-\ulcornerH COSY, HMQC, HMBC등 NMR 분석결과 KGT-37이 생산하는 항균물질은 cyclic depsipeptide계의 항생물질인 echinomycin으로 동정되었으며 이 연구에서 지금까지 assign되지 않았던 \ulcornerH과\ulcornerC의 NMR signal이 완전히 assign되었다. 이 항균활성물질은 감자더뎅이병균인 Streptomyces scabies과 Corynebacterium lilium을 포함하는 그람 양성 세균에 특히 강한 항균활성을 보였으며, 도열병균 및 점무늬낙엽병균 등 병원곰팡이에도 항균활성을 나타내었다.

• KSBB Journal
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• v.10 no.5
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• pp.553-560
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• 1995

A lactic aci bacteria producing antibacterial substance was isolated from pig feces. This strain was identified as a genus Lactobacillus, through its morphological, cultural and physiological characteristics. Lactobacillus sp. KJ-5 isolated showed the strong inhibitory effect on the growth of Salmonella paratyphi. The production of antibacterial substance was growth associated form during the batch culture of Lactobacillus sp. KJ-5 and the maximum production was obtained at the culture temperature of $37^{\circ}C$ as well as optimum temperature of cell growth. The antibacterial activity of the filtrate of culture broth was decreased by adjusting the pH 6.2 and was not affected by catalase treatment. The antibacterial substance was partially purified by methanol and acetone extraction, whtch exhibited three spots in the thin-layer chromatography and one of them showed an antibacterial activity, This substance also showed the maximum absorption of UV at 270nm and an antibacterial activity was completely inactivated by the treatment of proteolytic enzymes.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2001.05a
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• pp.240-241
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• 2001

자연계로부터 Vibrio sp.에 항균활성을 갖는 균을 검색하여 분리하고 분리균의 동정결과 Pseudomonas aeruginoso로 동정되었으며, 분리한 균의 항균성 물질의 최적 생산조건을 검토하며, 항균성 물질을 정제하여 그 안정성과 항균작용기작에 대해 조사한 결과 pH와 열에 대한 광범위한 안정성을 보였으며, 항균물질이 V. cholerae non-O1 ATCC 25872 세포에 대해 뚜렷한 용균작용을 하는 것을 관찰하였다.

• 한국생물공학회:학술대회논문집
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• 2002.04a
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• pp.215-218
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• 2002

To confirm the antifungal activity to plant pathogenic fungi, Rhizoctonia solani, Rhizoctonia solani AG2-2, Fusarium oxysporium, Phytophthora dreschler, Alternaria sp. were selected. Helicosporium has the antifungal activity to Rhizoctonia solani, Rhizoctonia solani AG2-2, while Fusarium oxysporium, Phytophthora dreschler did not affected even though Alternaria made a feeble response to that antifungal compounds. From $^1H-NMR$ spectrum of antifungal compound, this compound was guessed to be a structure corresponding to cholesterol.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.609-616
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• 2011

In this study, a LCH1227 bacterial strain that possesses anti-listerial activity was isolated from fermented food and identified as Lactobacillus salivarius LCH1227 based on its morphological and biochemical properties, as well as its 16S rRNA gene sequences. Anti-listerial substance also inhibited the growth of various Gram-positive bacteria, such as vancomycinresistant Enterococcus faecalis, Streptococcus agalactiae, Bacillus cereus, Lactobacillus fermentum. The highest level of production of antimicrobial substances from L. salivarius LCH1227 occurred during the early stationary phase. The antilisterial activity was found to be stable over a broad range of pH values (2.0-12.0) and after heat treatment. However, it was inactivated by proteolytic enzymes, indicating its proteinaceous nature. The apparent molecular mass of the partially purified anti-listerial substance, as measured by Tricine-SDS-PAGE, was approximately 5 kDa.

• Food Science and Preservation
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• v.13 no.2
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• pp.198-203
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• 2006

Prunus mume extract showed antimicrobial efface remarkably against the wide spectrum of putrefactive and food spoilage microorganisms above 250 ppm of concentration. Their thermal and pH stabilities were effective under the range of temperature $(40^{\circ}C{\sim}120^{\circ}C)$ and $pH(3{\sim}11)$. Prunus mume extract seemed to be a natural antimicrobial ideally with the view of their effectiveness and thermal & pH stabilities. In addition, their action modes suggested that their hydrophillic components would perturb the fucntions of microbial cell membranes synergistically.

• Journal of Food Hygiene and Safety
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• v.14 no.4
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• pp.422-427
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• 1999

Antimicrobial activity of Korean leek was effective on Staphylococcus aureus, Bacillus cereus, Bacillus subtilis, E. coli O157:H7, Pseudomonas fluorescens, Pichia membranaefaciens. Extract from raw Korean leek and that from frozen one showed antimicrobial activity; in contrast, extract stored frozen condition or extract from blanched one lost antimicrobial activity. Filtration, centrifugation, and vacuum concentration did not affect antimicrobial activity of the leek, nor did the changes in storage pHs. Addition of ground leek to soy milk, soy curd, and broth for cold noodle resulted in the prolonged shelf life by significantly reducing the number of viable cells.

• KSBB Journal
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• v.25 no.3
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• pp.244-250
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• 2010

This study characterized the anti-Helicobactor pylori activity of Xanthium strumarium L. extract obtained by lactic acid fermentation. The growth of the Lactobacillus strains was typically robust upon lactic acid production in monocultures containing Xanthium strumarium L. extract. Lactic acid fermentation in mixed cultures of Lactobacillus brevis KCTC 3498 and Lactobacillus casei KCTC 3109 produced higher of anti- H. pylori activity than monocultures. Concerning antioxidant activity of fermented extracts, total polyphenol contents were the highest in co-cultures of Lactobacillus brevis KCTC 3498 and Lactobacillus helveticus KCTC 3545. Electron donating ability using diphenyl picryl hydrazyl (DPPH) showed 70% scavenging in Lactobacillus casei KCTC 3109.