Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Characteristics of Lactic Acid Bacteria Isolated from Kefir Made of Goat Milk

산양유 Kefir 발효물에서 분리한 유산균의 특성

  • Lim, Young-Soon (Department of Applied Biology and Chemistry, Konkuk University) ;
  • Kim, Soo-Young (Department of Biological Science, Konkuk University) ;
  • Lee, Si-Kyung (Department of Applied Biology and Chemistry, Konkuk University)
  • 임영순 (건국대학교 응용생물화학과) ;
  • 김수영 (건국대학교 생명과학과) ;
  • 이시경 (건국대학교 응용생물화학과)
  • Published : 2008.03.30
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Abstract

Two strains of pure lactic acid bacteria capable of forming both acid and slime were isolated from the kefir made of goat milk. The isolated strains observed by morphological and physiological properties, and their 16S rDNA partial sequence were identified as Streptococcus salivarius subsp. thermophilus(LFG-1) and Lactococcus lactis subsp. lacits(LFG-2) with over 99% homology. The optimum temperature of Str. salivarius subs. thermophilus LFG-1 for growth was $40-45^{\circ}C$, and its generation time was 40.6 minutes. The final pH of cultured broth by Str. salivarius subsp. thermophilus LFG-1 and the commercial strain Str. thermophilus Body-1 for 24hr at $37^{\circ}C$ were 4.30 and 4.55, respectively. The coagulative activity of Str. salivarius subsp. thermophilus LFG-1 was almost as strong as that of commercial strain Str. thermophilus Body-1. However, the LFG-2 strain showed lower coagulative activity than Str. thermophilus Body-1. The survival rate of lactic acid bacteria were between 22-29% in 0.3% bile extract. At pH 1.0 all of the bacteria were killed, and most of lactic acid bacteria died against pH 3.0. However, all lactic acid bacteria survived well at pH 4.5.

Kefir 분말제품으로부터 점질물 생성에 관여하는 유산균을 분리 동정하였으며, 분리균의 배양 특성을 조사하였다. 국산 산양유 kefir제품으로부터 순수 분리된 우수한 점질 생성특성을 갖는 2개 균주를 형태 및 생리학적 특성과 16S rDNA염기서열을 기초로 분석한 결과, 각 균주는 99% 이상의 상동성으로 Str. salivarius subsp. thermophilus(LFG-1)과 Lc. lactis subsp. lactis(LFG-2)로 동정되었다. Str. salivarius subsp. thermophilus LFG-1의 최적 생장온도는 $40-45^{\circ}C$, 최적온도에서 대수기의 세대시간은 40.6분이었고, $37^{\circ}C$에서 배양 24시간 후 최종 pH는 4.30으로, 상업균주인 Str. thermophilus Body-1의 pH 4.55보다 다소 낮은 경향을 나타내었다. Str. salivarius subsp. thermophilus LFG-1의 단백질 응고력은 상업균주와 같이 높은 응고력을 보였으나, Lc. lactis subsp. lactis(LFG-2)는 낮은 응고력을 보였다. 모든 균주들은 0.3% bile extract 첨가조건에서 22-29%의 내담즙성을 나타내었고, pH 3.0 이하에서는 대부분 사멸하는 약한 내산성을 보였으나 pH 4.5에서는 생장이 양호하여 요구르트와 같은 발효유 제품용 스타터로서 사용 가능성을 보였다.

Keywords

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