김칫속 유래 유산균의 Probiotic 특성 및 이를 이용한 요구르트 발효 (Probiotic Activity of Lactic Acid Bacteria Isolated from Kimchi Seasoning and Its Application for Yogurt Fermentation)

서지정보

· 발행기관 : 동아시아식생활학회
· 수록지 정보 : 동아시아식생활학회지 / 32권 / 3호 / 190 ~ 201페이지
· 저자명 : 박윤성, 임영순

초록

This study was carried out to isolate lactic acid bacteria(LAB) from kimchi seasoning and identify a suitable probiotic strain for application as a commercial starter culture in yogurt. Three isolates from MRS agar and BCP agar plates were selected and designated as AH01, SS03, and LM07. The isolates were identified using the API 50 CHL kit and by 16S rRNA gene sequencing; AH01, SS03, and LM07 were identified as Lactobacillus plantarum, Lactococcus lactis subsp. lactis, and Leuconostoc mesenteroides, respectively. The characteristics determined to estimate their applicability in dairy products included acid and bile tolerance and caseinolytic properties. AH01(L. plantarum) was finally selected based on the biochemical characteristics of lactose usability and caseinolytic properties. AH01 was determined to be a mesophilic organism, and showed the highest resistance in both acids and bile salts. Additionally, AH01 exhibited an antibacterial activity clear zone of 11 to 13 mm, which was greater than the 9 mm zone of commercial L. acidophilus CSLA on 2 pathogens(S. Typhimurium and E. coli). Yogurt preparation using AH01 as a single starter culture, showed viable cell counts of > 5.0 × 108 CFU/mL. Moreover, the viscosity and syneresis were similar to the commercial L. acidophilus CSLA. During storage at 5℃, the counts of AH01 strain remained stable over 20 days. Our results indicate that lactic acid bacteria isolated from kimchi seasoning can be used in yogurt manufacturing as a starter culture.

영어초록

This study was carried out to isolate lactic acid bacteria(LAB) from kimchi seasoning and identify a suitable probiotic strain for application as a commercial starter culture in yogurt. Three isolates from MRS agar and BCP agar plates were selected and designated as AH01, SS03, and LM07. The isolates were identified using the API 50 CHL kit and by 16S rRNA gene sequencing; AH01, SS03, and LM07 were identified as Lactobacillus plantarum, Lactococcus lactis subsp. lactis, and Leuconostoc mesenteroides, respectively. The characteristics determined to estimate their applicability in dairy products included acid and bile tolerance and caseinolytic properties. AH01(L. plantarum) was finally selected based on the biochemical characteristics of lactose usability and caseinolytic properties. AH01 was determined to be a mesophilic organism, and showed the highest resistance in both acids and bile salts. Additionally, AH01 exhibited an antibacterial activity clear zone of 11 to 13 mm, which was greater than the 9 mm zone of commercial L. acidophilus CSLA on 2 pathogens(S. Typhimurium and E. coli). Yogurt preparation using AH01 as a single starter culture, showed viable cell counts of > 5.0 × 108 CFU/mL. Moreover, the viscosity and syneresis were similar to the commercial L. acidophilus CSLA. During storage at 5℃, the counts of AH01 strain remained stable over 20 days. Our results indicate that lactic acid bacteria isolated from kimchi seasoning can be used in yogurt manufacturing as a starter culture.

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