한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)
- 제21권4호
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- Pages.310-315
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- 1993
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- 1598-642X(pISSN)
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- 2234-7305(eISSN)
유산균의 이종간(異種間) 세포융합균주의 기능특성
Functional Properties of a Interspecific Protoplast Fusant from Lactobacillus bulgaricus and Lactobacillus helveticus
- 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) ;
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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)
- 발행 : 1993.08.01
초록
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