Antifungal Effect of Bacillus subtilis Derived from Meju (Fermented Soybean Brick)
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Bacillus subtilis is a predominant species of bacteria found abundantly in Korean soy sauce, soybean paste, and meju (Korean fermented soybean brick), which is a substrate for soy sauce and soybean paste production. This study was conducted to investigate the possibility of an inhibitory effect of meju-derived B. subtilis on the growth and aflatoxin production of Aspergillus parasiticus. Microorganisms were grown in yeast-extract sucrose broth and incubated at 28℃ for 12 days. Aflatoxins were quantitated using high-performance liquid chromatography. A substantial inhibition of A. parasiticus growth was observed in the presence of B. subtilis. At the end of the incubation period, dry mycelial weight was significantly reduced by more than 78% (p<0.01), and total aflatoxin production was significantly inhibited by more than 61% (p<0.05) in comparison to control cultures lacking B. subtilis. These results indicate that B. subtilis inhibits the growth and aflatoxin production of toxigenic Aspergillus in meju. Although its effect on aflatoxin production was less pronounced, we anticipate more inhibition by other bacteria associated with meju fermentation.
Abstract
Bacillus subtilis is a predominant species of bacteria found abundantly in Korean soy sauce, soybean paste, and meju (Korean fermented soybean brick), which is a substrate for soy sauce and soybean paste production. This study was conducted to investigate the possibility of an inhibitory effect of meju-derived B. subtilis on the growth and aflatoxin production of Aspergillus parasiticus. Microorganisms were grown in yeast-extract sucrose broth and incubated at 28℃ for 12 days. Aflatoxins were quantitated using high-performance liquid chromatography. A substantial inhibition of A. parasiticus growth was observed in the presence of B. subtilis. At the end of the incubation period, dry mycelial weight was significantly reduced by more than 78% (p<0.01), and total aflatoxin production was significantly inhibited by more than 61% (p<0.05) in comparison to control cultures lacking B. subtilis. These results indicate that B. subtilis inhibits the growth and aflatoxin production of toxigenic Aspergillus in meju. Although its effect on aflatoxin production was less pronounced, we anticipate more inhibition by other bacteria associated with meju fermentation.
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