한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)

  • 제27권5호
  • /
  • Pages.385-390
  • /
  • 1999
  • /
  • 1598-642X(pISSN)
  • /
  • 2234-7305(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
권호 표지

요구르트에서 분리한 Lactobacillus들의 담즙산염 분해 능력

Bile Salt Deconjugation Activity of Lactobacillus Strains Isolated from Yogurt Products

  • 김근배 (한국야쿠르트 중앙연구소) ;
  • 이재환 (한국야쿠르트 중앙연구소) ;
  • 임광세 (한국야쿠르트 중앙연구소) ;
  • 허철성 (한국야쿠르트 중앙연구소) ;
  • 배형석 (한국야쿠르트 중앙연구소) ;
  • 백영진 (한국야쿠르트 중앙연구소) ;
  • 김현욱 (서울대학교 동물자원과학과)
  • 발행 : 1999.10.01
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초록

To investigate bile salt hydrolase activities of the bacterial strains isolated from fermented milk products, 21 strains of Lactobacillus were tested for their abilities to produced cholic acid from taurocholic and glycocholic acids. The production of cholic acid was measured by HPLC analysis during the growth in broth media for 24hrs. All strains of Lactobacillus acidophilus and L. plantarum deconjugated both taurocholate and glycocholate, whereas none strains of L. delbrueckii subsp. bulgaricus, L. casei subsp. casei, L. casei subsp. rhamnosus, L, reuteri did. L. acidophilus stains isolated from yogurts had the higher decojugation activities on glycocholate than taurocholate, however, L. acidophilus 1009 isolated from the human intestine showed the similar deconjugation activities on both taurocholate and glycocholate.

키워드

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