Microbial fermentation of cabbage by a bacterial strain of Pectobacterium atrosepticum for the production of bioactive material against Candida species
- Microbial fermentation of cabbage by a bacterial strain of Pectobacterium atrosepticum for the production of bioactive material against Candida species
- 비벡바지파이; 강선철[강선철]; 백광현
- INVASIVE CANDIDIASIS; DRUG-RESISTANCE; EPIDEMIOLOGY; CONVERSION; ALBICANS; ANTIBACTERIAL
- Issue Date
- MASSON EDITEUR
- JOURNAL DE MYCOLOGIE MEDICALE, v.22, no.1, pp.21 - 29
- Objective. - The objective of this study was to produce the bioactive fermented product by the microbial fermentation of cabbage (Brassica oleracea) using a bacterial strain Pectobacterium atrosepticum which was assessed for its antimycotic efficacy against pathogenic isolates of Candida species. Materials and methods. - An approach of microbial fermentation of cabbage using a bacterial strain P. atrosepticum was applied to obtain the bioactive fermented product. Antimycotic efficacy of bioactive fermented product of cabbage was evaluated by disc diffusion assay, minimum inhibitory (MIC) and minimum fungicidal (MFC) concentrations, cell viability assay and scanning electron microscopy (SEM) analysis. Results. - The bioactive fermented product (500 mu g/disc) revealed promising antimycotic effect against the tested Candida species as a diameter of inhibition zones (10 +/- 0.2 to 13 +/- 0.4 mm) along with its MIC and MFC values, ranging from 250 to 1000 and 250 to 2000 mu g/ml, respectively. Exposure of 140 min of bioactive fermented product exerted potential antimycotic effect on the viable counts of the tested fungal isolates with about 85 to 100% inhibitory effect. Further, the study of SEM revealed potential detrimental effect of bioactive product on the morphology of C. albicans KACC 30003 at MIC concentration. Elaborative study of GC-MS analysis conducted on bioactive fermented product of cabbage revealed transformation products present in fermented product. Conclusion. - These results confirmed the therapeutic potential of microbially bioconverted/fermented products of cabbage for using in medicinal and pharmaceutical preparations. (C) 2011 Elsevier Masson SAS. All rights reserved.
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