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KMID : 0364820090450020185
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Korean Journal of Microbiology
2009 Volume.45 No. 2 p.185 ~ p.192
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Characterization and Production of Antibiotic by Bacillus subtilis 028-1, a Chungkookjang Fermenting Strain
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Ahn Kyung-Joon
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Abstract
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Chungkookjang fermenting Bacillus subtilis 028-1 strain suppressed the growth of Staphylococcus sp. LS2, Saccharomyces cerevisiae, and Candida albicans. B. subtilis 028-1 strain produced antibiotic effectively in the medium of 2% soybean meal and 1% maltose as a disaccharide, when the shaking was continued 15~18 h and the pH of culture medium was maintained under 6.5. The antibiotic activity was optimized when the initial pH of the culture medium of test strain was adjusted with weak alkali, was remained after 20 min of boiling and for more than 1 month in room temperature, and was weakened slowly by the digestion of chymotrypsin and papain. The molecular weight of the antibiotic was identified between 500 and 1,000 dalton by dialysis, and antibiotic substance was considered as not surfactin but a member of iturin family because of the absence of fibrinolytic activity.
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KEYWORD
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antimicrobial activity, Bacillus subtilis, chungkookjang, peptide antibiotics, soybean meal medium
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