Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Isolation and Identification of Lactic Acid Bacteria from Sourdough with High Exopolysaccharide Production Ability

  • Jung, Seung-Won (Department of Food Science and Technology, Dongguk University) ;
  • Kim, Wang-June (Department of Food Science and Technology, Dongguk University) ;
  • Lee, Kwang-Geun (Department of Food Science and Technology, Dongguk University) ;
  • Kim, Cheol-Woo (Korea Advanced Food Research Institute) ;
  • Noh, Wan-Seob (Department of Food Science and Technology, Dongguk University)
  • Published : 2009.04.30
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Abstract

To isolate lactic acid bacteria having high exopolysaccharides (EPS) production ability, 50 strains were initially isolated from the sourdough. Twenty-one strains formed highly mucoid colonies on the sucrose agar medium, which are indicative of active EPS synthesis. DU-07, DU-10, DU-12, DU-19, and DU-21 produced $11.51{\pm}0.167$, $13.09{\pm}0.193$, $12.72{\pm}0.108$, $11.61{\pm}0.284$, and $13.32{\pm}0.094\;g/L$ EPS, respectively, in MRS medium. The isolated strains, DU-10, DU-12, and DU-21, were identified as Enterococcus flavescens, Enterococcus faecium, and Lactobacillus amylovorus, respectively, by using API 50CHL kit and determining partial sequences of their 16S rDNA. Especially, L. amylovorus DU-21 showed the highest production of EPS, as well as the highest inhibitory activities against pathogenic (p<0.05). Interestingly, the L. amylovorus DU-21 seem to be endemic to sourdough fermentations, as they have not been isolated from other environments.

Keywords

References

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