Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10541666 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Bacillus subtilis CSY191 was isolated from Korean soybean paste (doenjang). ⺠Surfactin identified three isoforms, seven amino acids and hydroxy fatty acids. ⺠Surfactin inhibited growth of MCF-7 cells (IC50: 10 μg/ml). ⺠Surfactin contents increased from 0.3 to 48.2 mg/kg during fermentation. ⺠During fermentation, the anticancer activity increased from 20.29% to 54.66%.
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Authors
Jin Hwan Lee, Sang Hae Nam, Weon Taek Seo, Han Dae Yun, Su Young Hong, Min Keun Kim, Kye Man Cho,