표제지
목차
I. 서론 11
II. 재료 및 방법 15
1. 실험재료 15
1) 실험재료 15
2) 공시균주 15
3) 사용배지 16
2. 실험방법 18
1) Propolis 추출 18
2) 이화학적 성분분석 20
3) Propolis 발효 22
4) 발효propolis의 특성 25
5) 항균활성 26
III. 결과 및 고찰 28
1. Propolis 추출 28
1) 진탕과 정치 추출 28
2) 최적 에탄올농도 30
3) 최적 추출시간 32
4) 최적 추출온도 34
5) 최적 용매부피 36
6) 최적 추출횟수 38
2. 이화학적 성분분석 40
1) 일반성분 40
2) 유리당 함량 41
3) 유기산 함량 42
4) 구성아미노산 함량 43
5) Flavonoids 함량 44
3. Propolis의 최적 발효조건 46
1) 효모 종류의 영향 46
2) 영양원 첨가의 영향 49
3) Glucose 농도의 영향 52
4) 발효 시간의 영향 54
5) 발효 온도의 영향 56
6) 발효propolis의 유기산 함량 58
7) Flavonoids 함량 변화 60
4. 발효propolis 특성 61
1) 열 안정성 61
2) pH 안정성 64
3) 최소저해농도(MIC) 66
5. Propolis 항균활성 69
1) 추출propolis와 발효propolis의 항균활성 69
2) 미생물의 형태변화 72
IV. 요약 74
V. 참고문헌 77
Abstract 85
Table 1. Optimum media for several yeasts and bacteria 17
Table 2. Proximate compositions of crude propolis 40
Table 3. Contents of free sugars in propolis 41
Table 4. Contents of organic acids in propolis 42
Table 5. Amino acid contents in crude propolis 43
Table 6. Contents of flavonoids in various solvents extracts... 45
Table 7. Antibacterial activities of the fermented propolis against... 50
Table 8. Contents of organic acids in the fermented propolis 59
Table 9. Contents of flavonoids in the fermented propolis 60
Table 10. Minimum inhibition concentration (MIC) of the... 67
Table 11. Comparison of antibacterial activities of the extracted... 70
Fig. 1. Contents of flavonoids in propolis on during shaking... 29
Fig. 2. Contents of flavonoids in propolis according to... 31
Fig. 3. Contents of flavonoids in propolis according to... 33
Fig. 4. Contents of flavonoids in propolis according to... 35
Fig. 5. Contents of flavonoids in propolis according to... 37
Fig. 6. Contents of flavonoids in propolis according to... 39
Fig. 7. Comparison of antibacterial activies of the fermented... 47
Fig. 8. Comparison of flavonoids contents during fermentation... 48
Fig. 9. Antibacterial activities of the fermented propolis... 51
Fig. 10. Comparison of flavonoids contents during fermentation... 53
Fig. 11. Comparison of flavonoids contents during fermentation... 55
Fig. 12. Comparison of flavonoids contents during fermentation... 57
Fig. 13. Heat stability of to fermented propolis at 120℃... 62
Fig. 14. Heat stability of to fermented propolis at 120℃ according... 63
Fig. 15. pH stability of the fermented propolis. 65
Fig. 16. Minimum inhibition concentration(MIC) of the fermented... 68
Fig. 17. Comparison of antibacterial activities of the... 71
Fig. 18. Morphological change of P. aeruginosa(A), V. parhaemolyticus... 73