Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Growth Characteristics and Physiological Properties in Milk of Lactobacillus casei CU2604 Isolated from Adult Feces

성인으로부터 분리된 Lactobacillus casei CU2604의 우유배지에서의 생장 특성 및 생리적 특성

  • Kim, Hee-Jin (Department of Animal Science and Technology, Chung-Ang University) ;
  • Choi, Jae-Kyoung (Department of Animal Science and Technology, Chung-Ang University) ;
  • Lee, Kyung-Min (Department of Animal Science and Technology, Chung-Ang University) ;
  • Im, Jung-Hyun (Department of Animal Science and Technology, Chung-Ang University) ;
  • Eom, Seok-Jin (Department of Animal Science and Technology, Chung-Ang University) ;
  • Kim, Geun-Bae (Department of Animal Science and Technology, Chung-Ang University)
  • 김희진 (중앙대학교 동물자원과학과) ;
  • 최재경 (중앙대학교 동물자원과학과) ;
  • 이경민 (중앙대학교 동물자원과학과) ;
  • 임중현 (중앙대학교 동물자원과학과) ;
  • 엄석진 (중앙대학교 동물자원과학과) ;
  • 김근배 (중앙대학교 동물자원과학과)
  • Published : 2009.10.31
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Abstract

As a trial for the development of a new starter culture for yogurt products, more than two hundred lactic acid bacteria strains were isolated from raw milk and healthy human feces. The strains that showed excellent growth and acid production ability in the 10% skim milk media were selected and identified as Lactobacillus casei through the API carbohydrate fermentation pattern and 16S rDNA sequence analysis. L. casei CU2604 was further investigated for its physiological characteristics as a starter culture compared with a commercial strain. The CU2604 strain showed good acid production and growth characteristics in milk, which were comparable to those of the L. casei Shirota strain. Despite the fact that both these strains displayed the same sugar fermenting pattern and PFGE band pattern, and had similar growth characteristic in milk, L. casei CU2604 exhibited different fatty acid composition in the cell wall, showed more tolerance to bile and to pH, and presented better growth inhibition activity against pathogenic bacteria. Based on these results, the L. casei CU2604 strain holds great promise for use as a novel and efficient starter culture in the production of yogurt. Additional studies on the probiotic characteristics of this strain are currently being conducted.

이 연구는 성인분변으로부터 발효유 제조에 이용되는 probiotic로서의 우수한 능력을 지닌 균주를 선발하는데 목적을 두었으며 선택배지에서의 성장, 그람 양성, 현미경 관찰을 통해서 간균인 총 204개의 sample 중에서 10% skim milk에서 24시간 배양 후 커드 형성 여부에 따라 19개를 선발하였고, 2차 계대하여 48시간 후에 커드 형성 여부를 통해 6개를 선발하였다. 그 중에서 산 생성 능력이 우수한 균주를 3개 선발하여 원유로부터 분리한 L. casei MCL과 L. casei YIT 9029의 특성을 비교하였다. 선발된 균주는 그람 양성이고, 간균이며, 당 발효 실험과 16S rDNA 분석결과 Lactobacillus casei로 판명되어 L. casei CU2604, L. casei CU3204, L. casei LC8로 명명하였다. 이중 L. casei YIT 9029과 동일한 당 발효패턴을 보인 L. casei CU2604는 pH 변화와 생균수의 변화가 L. casei YIT 9029와 비슷한 양상을 보이고 PFGE 패턴이 같았다. 그러나 세포벽 지방산조성 분석결과를 통하여 L. casei YIT 9029와는 다른 균주임을 알 수 있었으며, 담즙내성, pH내성은 더 우수한 결과를 보였고, 또한 L. casei CU2604는 병원성균에 대하여 우수한 생육억제 능력을 나타내었다. 이러한 결과를 토대로 L. casei CU2604는 상업용 균주에 못지 않은 스타터로서의 특징을 가지고 있는 것으로 판단되며, 이 균주의 probiotics 특성에 대한 추가적인 연구가 진행 중에 있다.

Keywords

References

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