Antibacterial Compound from a Soybean Product Fermented by Rhizopus oligosporus

Abstract

Summary

Strains of R. oligosporus produce an antibacterial compound especially active against some gram-positive microorganisms. The material can be extracted with water from soybeans fermented by R. oligosporus. It can also be recovered from culture broth by ammonium sulfate precipitation. The compound is fairly stable in its semi-purified state and may consist of four or five components. The antibacterial activity produced by a mold commonly used in an oriental food fermentation is considered significant for those people whose diets are often nutritionally inadequate. Conceivably ingestion of this material may confer disease resistance.