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Bacillus subtilis를 이용한 뽕잎 발효 특성

Characterization of Fermented Mulberry Leaf Using Bacillus subtilis

  • 투고 : 2016.09.21
  • 심사 : 2016.11.10
  • 발행 : 2017.01.31

초록

Bacillus subtilis 균주를 이용하여 뽕잎을 발효하고, 발효과정 중 성분 변화와 단백질의 변화, 항산화 활성을 측정하였다. 뽕잎의 조단백 함량은 21.40%, 구성아미노산은 105.06 mg/g으로 측정되었으며, 그중 주된 아미노산은 aspartic acid와 glutamic acid였다. 뽕잎 발효 36시간 후 B. subtilis의 생균수는 9.49 log CFU/mL였으며, protease의 활성은 발효가 진행될수록 증가하여 발효 120시간에는 97.45 units/mL로, 뽕잎의 환경에서 B. subtilis의 생육이 우수하였다. 2DE 실험 결과 발효 전 관찰되던 단백질 spot이 발효 후 분해된 것을 확인하였다. 총 유리아미노산은 발효 전($486.91{\mu}g/g$)보다 발효 후($644.35{\mu}g/g$) 증가하였으며, 특히 alanine, isoleucine, leucine, valine의 함량이 3배 이상 증가한 것으로 나타났다. DPPH radical scavenging activity는 발효 전 25.93%에서 발효 후 73.22%로 증가하였다.

과제정보

연구 과제 주관 기관 : 중소기업청

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