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KMID : 0613820190290010029
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Journal of Life Science
2019 Volume.29 No. 1 p.29 ~ p.36
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The Antimicrobial Activity of Fermented Extracts from Korean Dendropanax morbifera
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Lee Jae-Yeul
Park Tae-Hee
Park Se-Ho
Yang Seun-Ah
Jhee Kwang-Hwan
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Abstract
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We investigated the fermentation conditions for extracts of leave/branches and sap from Korean Dendropanax morbifera (D. morbifera) using Lactobacillus plantarum (L. plantarum) ilchiwhangchil 1785 and L. plantarum ilchiwhangchil 2020. Log growth phase cultured L. plantarum ilchiwhangchil 1785 and L. plantarum ilchiwhangchil 2020 were used for fermentation. The pH and growth of the microorganisms in broth were monitored during the fermentation period. The results revealed that the optimum fermentation conditions for 20 wt% of leave/branches extracts and 1 wt% of sap extract was 2 days incubation at 37℃. The minimum inhibitory concentration (MIC) method and a disk diffusion assay were used to evaluate the antimicrobial activity of the fermented extracts of the leave/branches and sap against Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa. The antimicrobial activity increased in all three strains grown on the medium containing fermented extracts of the leave/branches and sap as compared with that of the strains grown on medium containing non fermented extracts. Furthermore, the antimicrobial activity increased in proportion to the contents of the fermented extracts. Our data suggest that fermented extracts of leave/branches and sap of D. morbifera have applications as natural bio functional materials, such as preservatives, cosmetic materials, and natural packaging materials.
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KEYWORD
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Antimicrobial activity, Dendropanax morbifera, fermentation, Lactobacillus plantarum ilchiwhangchil 1785, Lactobacillus plantarum ilchiwhangchil 2020
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