Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Functional Properties of a Interspecific Protoplast Fusant from Lactobacillus bulgaricus and Lactobacillus helveticus

유산균의 이종간(異種間) 세포융합균주의 기능특성

  • Jun, Hong-Ki (Department of microbiology, College of Natural Science, Pusan National University) ;
  • Park, Hyun-Jeong (Department of microbiology, College of Natural Science, Pusan National University) ;
  • Song, Jae-Chul (Department of Food and Nutrition, College of Natural Sciences, University of Ulsan) ;
  • Baik, Hung-Suk (Department of microbiology, College of Natural Science, Pusan National University)
  • 전홍기 (부산대학교 미생물학과) ;
  • 박현정 (부산대학교 미생물학과) ;
  • 송재철 (울산대학교 식품영양학과) ;
  • 백형석 (부산대학교 미생물학과)
  • Published : 1993.08.01
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Abstract

An interspecific fusant was made from the protoplasts of two strains of Lactobacillus genus (L. bulgaricus and L.helveticus). And in order to test the applicability of the fusant in manufacturing the cheddar cheese, functional properties of the strain was examined by determining acid-producing activity, three important enzyme activities and volatile free fatty acid-producing activity. The recombinant strain did not exhibit greatly increased acid-porducing activity. Lipase and volatile free fatty acid-porducing abilities of the fusant, however, were remarkably higher than those of the two parental strains. The fusant actually porduced the cheese porduct of the highest ammount of total volatile free fatty acid after 7 days ripening at 10$^{\circ}C$. Finally, the cheddar cheese ripened with this strain was also evaluated to be high preference and flavor intensity by organoleptic panel tests.

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