Contact us
닫기
Article Search
닫기

Microbiology and Biotechnology Letters

View PDF

Microbiol. Biotechnol. Lett. 2007; 35(2): 142-149

Bacillus subtilis를 이용하여 발효시킨 감귤 가공부산물 추출물의 특성

Characteristics of Citrus By-Product Ferment Using Bacillus subtilis as Starter Extracts.

Young-Gun Moon , Kyeong-Jun Lee and Moon-Soo Heo

Faculty of Marine Science, Cheju National University, 1Faculty of Marine Science, Cheju National University, 2Faculty of Marine Science, Cheju National University

Abstract

Go to

In this study, we investigated the biological activity of antioxidant and antibacterial activity of citrus by-product ferment. Hot water extracts and 80% methanol extracts from citrus byproduct of ferment were screened for antibacterial activity pathogenic bacteria by paper disc method. Among the various hot water extracts and 80% methanol extracts the Bacillus subtilis showed relatively strong antibacterial activities in the order. The reducing activity on the 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical and ${cdot}OH$ radical scavenging potential were sequentially screened, in search for antioxidant activities of citrus by-product ferment.

Keywords: Citrus by-product ferment, Bacillus subtilis, antioxidant activity, antibacterial activity, Hot water extracts, 80% methanol extracts

Article Tools

Starts of Metrics

Share this article on :

Related articles in MBL

Most Searched Keywords ?

What is Most Searched Keywords?

  • It is most registrated keyword in articles at this journal during for 2 years.