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KMID : 0380020040190040291
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Korean Journal of Biotechnology and Bioengineering
2004 Volume.19 No. 4 p.291 ~ p.294
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Antibacterial Activity of Yeast Transformed with Leucocin A
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Lee Sung-Il
Lee Dong-Geun
Lee Jin-Ok
Sim Doo-Hee
Joo Chi-Hun
Kim Ok-Soo
Lee Sang-Hyun
Lee Jae-Hwa
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Abstract
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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.
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KEYWORD
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Saccharomyces cerevisiae, leucocin A, Bacillus subtilis, bacteriocin
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