Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Antimicrobial Edible Film Developed from Defatted Corn Germ Meal Fermented by Bacillus subtilis

  • Kim Hyung-Wook (Division of Bioscience & Biotechnology, Konkuk University) ;
  • Roh I-Woo (Division of Bioscience & Biotechnology, Konkuk University) ;
  • Kim Kyung-Mi (Division of Bioscience & Biotechnology, Konkuk University) ;
  • Jang In-Suk (Division of Bioscience & Biotechnology, Konkuk University) ;
  • Ha Sang-Do (Department of Food Science & Technology, Chung-Ang University) ;
  • Song Kyung-Bin (Department of Food Science & Technology, Chungnam National University) ;
  • Park Sang-Kyu (Material Science & Engineering, Kwangju Institute of Science & Technology) ;
  • Lee Won-Young (Department of Food Engineering, Sangju National University) ;
  • Youn Kwang-Sup (Department of Food Science & Technology, Catholic University of Daegu) ;
  • Bae Dong-Ho (Division of Bioscience & Biotechnology, Konkuk University)
  • Published : 2006.04.01
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Abstract

In order to extend the shelf-life of packaged or coated foods, an antibacterial edible film containing 1.8% of BLS was developed from the defatted corn germ meal, which had been fermented with Bacillus subtilis under the optimum condition of pH 7.0-7.5 and $33^{\circ}C$ for 33 h. Water vapor permeability of the fermented film $(88.3mg/cm^2\;h)$ was higher than those of the normal corn germ films $(75.8mg/cm^2\;h)$. Protein solubility of the fermented film was also higher than ordinary corn germ film at the pH range of 3-10. The fermented corn germ film had higher tensile strength and lower % elongation (elongation rate) than the ordinary corn germ film. The antimicrobial activity of the film was more than 50% of the maximum activity after film production with heat treatment at $90^{\circ}C$ and pH adjustment to 9. When the corn germ protein film with bacteriocin-like substance was applied on the mashed sausage media containing E. coli, the bacterial growth inhibition was higher than the ordinary corn protein film.

Keywords

References

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