|
KMID : 0545120110210111147
|
|
Journal of Microbiology and Biotechnology
2011 Volume.21 No. 11 p.1147 ~ p.1150
|
|
|
Antimicrobial Compounds Profile During Cheonggukjang Fermentation Against Xanthomonas oryzae pv. oryzae (Xoo)
|
|
Son Gun-Hee
Kim Ji-Young
Maria John Muthaiya
Lee Sa-Rah
Kim Hyang-Yeon
Lee Choong-Hwan
|
|
|
Abstract
|
|
|
|
Xanthomonas oryzae causes rice bacterial blight, which has been reported as one of the most destructive diseases of rice. Metabolites were identified through cheonggukjang, a traditional Korean fermented soybean product fermented by the Bacillus spp., to control the bacteria. HPLC, MS, and UPLC-Q-TOF-MS analyses were performed to identify metabolites responsible for antimicrobial activity. In this analysis, the m/z values of 253.0498, 283.0600, 269.0455, 992.6287, and 1,006.6436 were identified as daidzein, glycitein, genistein, surfactin B, and surfactin A, respectively. The levels of surfactin B and surfactin A were found to be high at 24 h (4.35 μg/ml) and 36 h (3.43 μg/ml) of fermentation, respectively.
|
|
|
KEYWORD
|
|
|
antimicrobial activity, fermentation, Cheonggukjang, UPLC-Q-TOF-MS
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
  
|
|