The Korean Journal of Mycology (한국균학회지)

The Korean Society of Mycology (한국균학회)
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Effect of the Extracts from Fermented-Rhus verniciflua Stem Bark with Fomitella fraxinea on the Growth and Enzyme Activity of Soybean Product-fermenting Microorganisms

장수버섯 배양으로 제조한 발효옻 추출물이 장류 미생물의 증식 및 효소활성에 미치는 영향

  • Choi, Han-Seok (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Yeo, Soo-Hwan (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Jeong, Seok-Tae (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Ji-Ho (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Kang, Ji-Eun (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Kim, Myung-Kon (Department of Food Science and Technology, Chonbuk National University)
  • 최한석 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 여수환 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 정석태 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 최지호 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 강지은 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 김명곤 (전북대학교 식품공학과)
  • Received : 2012.10.30
  • Accepted : 2012.12.19
  • Published : 2012.12.31
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Abstract

We studied the effect of fermented Rhus verniciflua stem bark (FRVSB) extract (used in herbal med-icine by Koreans) on the microbial growth and enzyme activity of 12 soybean-fermenting microorganisms, including Bacillus spp., lactic acid bacteria, yeast, and other harmful bacteria. The ethanol and methanol extracts of FRVSB inhibited the growth of Bacillus subtilis, Bacillus licheniformis, Bacillus cereus, and Zygosaccharomyces rouxii, and in the disk diffusion assay, their inhibition zone diameters were 11.06-12.23, 12.32-18.38, 11.47-11.84, and 13.59-14.21 mm, respectively. The water extract did not show any inhibitory effect. In fact, the water extract addition enhanced the growth of B. subtilis and B. licheniformis by 1.3-4.5 fold and that of B. cereus by 1.2-1.4 fold. However, the water extract did not affect the growth of Lactobacillus plantarum, Lactobacillus mesenteroides, Saccharomyces cer-evisiae, and Escherichia coli. The addition of water extract increased the amylase and protease activity of B. subtilis and B. licheniformis.

옻의 장류이용 가능성을 검토하기 위하여 urushiol이 제거된 발효옻 추출물이 장류발효미생물의 증식 및 효소활성에 미치는 영향에 대하여 확인하였다. 발효옻 알코올 추출물은 Bacillus 속과 Z. rouxii에 대하여 항균활성을 가지고 있었으나 열수 추출물은 Bacillus 속과 Z. rouxii를 포함한 젖산균, 효모, 대장균에 항균활성이 없었다. 발효 옻 열수 추출물은 L. plantarum, L. mesenteroides, S. cerevisiae의 균체성장에는 영향을 미치지 않았으나 Bacillus속에 특이적으로 작용하여 B. licheniformis, B. sutilis의 균체를 1.3-4.5배 증가시켰다. 그러나 Z. rouxii는 균체량을 감소시켰으며 유해 미생물인 B. cereus와 E. coli에 대한 증식억제 효과도 나타내지 않았다. 발효옻 열수 추출물은 B. licheniformis와 B. subtilis가 생산하는 amylase와 protease의 활성을 큰 폭으로 증가시켰으며, amylase는 B. licheniformis 11052P 균주에서 protease는 B. subtilis 10854에서 그 증가 폭이 가장 컸다. 지방 및 cellulose 분해활성은 B. licheniformis와 B. subtilis의 모든 균주에서 나타나지 않았다.

Keywords

References

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