조선대학교
Purification of a new antifungal compound produced by Lactobacillus plantarum AF1 isolated from kimchi
펼치기 Authors and Affiliations
Abstract

The aim of this study was to purify and to identify an antifungal compound of Lactobacillus plantarum AF1, which was isolated from kimchi, and to determine if Lb. plantarum AF1 can prevent fungal growth in a particular food model system. The antifungal compound was purified using SPE and recycling prep-HPLC and its structure was elucidated using NMR and ESI-MS. The active compound from Lb. plantarum AF1 is C12H22N2O2, 3,6-bis(2-methylpropyl)-2,5-piperazinedion has a molecular mass of 226. This is a new antifungal compound produced by lactic acid bacteria (LAB). To investigate the potential application of the antifungal compound to eliminate fungal spoilage in food and feed, soybean was used as a model. White mycelia and dark green spores of Aspergillus flavus ATCC 22546 were observed in the control soybeans after 1 to 2 days incubation. However, fungal growth was not observed in the soybeans treated with a 4-fold concentrated supernatant of Lb. plantarum AF1 culture, even after 2 days. The end products produced from kimchi LAB, like 3,6-bis(2-methylpropyl)-2,5-piperazinedion identified in this study, may be a promising alternative to chemical preservatives as a potential biopreservative which prevent fungal spoilage and mycotoxin formation in food and feed.

Keywords : Lactobacillus plantarum; Kimchi; Antifungal activity; 3,6-bis(2-methylpropyl)-2,5-piperazinedion

주소복사
논문정보   
- 형식: Research article
- 게재일: 2010년 04월 (BRIC 등록일 2019-11-22)
- 연구진: 국내연구진태극기
- 분야: Agriculture, Food_Technology, Microbiology
- 피인용횟수: 120회 이상 인용된 논문
댓글 (0)
웨비나 참석자 모집중...
HOME   |   이용약관   |   개인정보처리방침
© BRIC