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KMID : 0545120040140061303
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Journal of Microbiology and Biotechnology
2004 Volume.14 No. 6 p.1303 ~ p.1309
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Development of Antimicrobial Edible Film from Defatted Soybean Meal Fermented by Bacillus subtilis
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Kim HW
Kim KM/Ko EJ/Lee SK/Ha SD/Song KB/Park SK/Kwon KS/Bae DH
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Abstract
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In order to extend shelf-life of the packaged or coated foods an antibacterial edible film was developed. Antimicrobial activities of 9 bacteriocin-like substance (BLS)- producing strains were evaluated after growing them on defatted soybean meal medium (DSMM). Bacillus subtilis was selected among those because it showed the biggest inhibition zone against 6 problem bacteria in food. The antimicrobial edible film containing 0.32% of BLS was produced from the fermented soybean meal with B. subtilis at the optimum condition of pH 7.0- 7.5 and 33oC for 33 h. The antimicrobial activity of the film was over 50% of the maximum activity after film production with heat treatment at 90oC and pH adjustment to 9. When the soy protein film with BLS was applied on the agar media containing E. coli the growth inhibition was much higher than the ordinary soy protein film. These results indicate that the soy protein film with BLS from B. subtilis can be used as a new packaging material to extend the shelf-life of foods.
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