지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제21권 제11호
- 발행연도
- 2011.1
- 수록면
- 1,147 - 1,150 (4page)
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초록· 키워드
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Xanthomonas oryzae causes rice bacterial blight, which has been reported as one of the most destructive diseases of rice. Metabolites were identified through cheonggukjang,a traditional Korean fermented soybean product fermented by the Bacillus spp., to control the bacteria. HPLC, MS,and UPLC-Q-TOF-MS analyses were performed to identify metabolites responsible for antimicrobial activity. In this analysis, the m/z values of 253.0498, 283.0600, 269.0455,992.6287, and 1,006.6436 were identified as daidzein,glycitein, genistein, surfactin B, and surfactin A, respectively.
The levels of surfactin B and surfactin A were found to be high at 24 h (4.35 μg/ml) and 36 h (3.43 μg/ml) of fermentation, respectively.
목차
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참고문헌 (22)
참고문헌 신청
Adhikari, T. B / 1994 / Progress of bacterial blight on rice cultivars carrying different Xa genes for resistance in the field / Plant Dis 78 : 73 ~ 77
Beak, J. G / 2010 / Metabolite Profiling of Cheonggukjang, a Fermented Soybean Paste, Inoculated with Various Bacillus Strains during Fermentation / BIOSCIENCE BIOTECHNOLOGY
Cho, K. M / 2009 / Biotransformation of phenolics (isoflavones, flavanols and phenolic acids) during the fermentation of cheonggukjang by Bacillus pumilus HY1 / FOOD CHEMISTR
Coward, L. / 1998 / Chemical modification of isoflavones in soyfoods during cooking and processing / Am. J. Clin. Nutr 68 : 1486 ~ 1491
Huang, X / 2011 / Optimization of antimicrobial activity of surfactin and polylysine against Salmonella enteritidis in milk evaluated by a response surface methodology / Food
Beak, J. G / 2010 / Metabolite Profiling of Cheonggukjang, a Fermented Soybean Paste, Inoculated with Various Bacillus Strains during Fermentation / BIOSCIENCE BIOTECHNOLOGY
Cho, K. M / 2009 / Biotransformation of phenolics (isoflavones, flavanols and phenolic acids) during the fermentation of cheonggukjang by Bacillus pumilus HY1 / FOOD CHEMISTR
Coward, L. / 1998 / Chemical modification of isoflavones in soyfoods during cooking and processing / Am. J. Clin. Nutr 68 : 1486 ~ 1491
Huang, X / 2011 / Optimization of antimicrobial activity of surfactin and polylysine against Salmonella enteritidis in milk evaluated by a response surface methodology / Food
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