Antimicrobial edible film developed from defatted corn germ meal fermented by Bacillus subtilis

In order to extend the shelf-life of packaged or coated foods, an antibacterial edible film containing 1.8% of BLS was developed from the defatted corn genii meal, which had been fermented with Bacillus substilis under the optimum condition of pH 7.0-7.5 and 33 degrees C for 33 h. Water vapor permeability of the fermented film (88.3 mg/cm(2.)h) was higher than those of the normal corn germ films (75.8 mg/cm(2.)h). Protein solubility of the fermented film was also higher than ordinary corn germ film at the pH range of 3-10. The fermented corn germ film had higher tensile strength and lower % elongation (elongation rate) than the ordinary corn germ film. The antimicrobial activity of the film was more than 50% of the maximum activity after film production with heat treatment at 90 degrees C and pH adjustment to 9. When the corn genii protein film with bacteriocin-like Substance was applied on the mashed sausage media containing E. coli, the bacterial growth inhibition was higher than the ordinary corn protein film.