Journal of Animal Science and Technology

  • 제52권2호
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  • Pages.141-148
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  • 2010
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  • 2672-0191(pISSN)
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  • 2055-0391(eISSN)
한국축산학회 (Korean Society of Animal Sciences and Technology)
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김치에서 분리한 Lactobacillus plantarum LHB55의 항균성과 요구르트 제조 적합성 연구

A Study on the Yogurt Manufacture Suitability and Antimicrobial Activity of Lactobacillus plantarum LHB55 Isolated from Kimchi

  • 이승규 (농촌진흥청 국립축산과학원) ;
  • 이연정 (농촌진흥청 국립축산과학원) ;
  • 김민경 (농촌진흥청 국립축산과학원) ;
  • 한기성 (농촌진흥청 국립축산과학원) ;
  • 정석근 (농촌진흥청 국립축산과학원) ;
  • 오미화 (농촌진흥청 국립축산과학원) ;
  • 장애라 (농촌진흥청 국립축산과학원) ;
  • 김동훈 (농촌진흥청 국립축산과학원) ;
  • 배인휴 (순천대학교) ;
  • 함준상 (농촌진흥청 국립축산과학원)
  • 투고 : 2009.11.26
  • 심사 : 2010.02.17
  • 발행 : 2010.04.30
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초록

이 연구는 김치에서 분리한 항균활성이 우수한 요구르트 제조용 유산균 스타터를 개발하기 위함이다. 분리한 103개의 산 생성 균주를 PCR로 screening하여 72개의 유산균을 분리하였다. 분리균의 배양액을 paper disk method를 사용하여 병원성 미생물(E. coli, S. enteritidis, S. aureus)에 대한 항균활성을 측정하였고, 활성이 강한 균주를 선별하여 API 50CHL과 16S rRNA sequencing 방법으로 균을 동정하였다. 균은 L. plantarum으로 확인되어 L. plantarum LHB55로 명명하였다. E. coli에 대해 높은 항균효과를 나타내는 L. plantarum LHB55를 사용하여 제조한 요구르트의 미생물학적, 이화학적 특성과 관능검사 결과 대조구와의 유의적인 차이는 거의 없었다. 그 결과 김치에서 분리한 L. plantarum LHB55의 항균활성이 우수한 요구르트 제조 스타터 균주로서 사용 가능함을 확인하였다. 항균성 등 인간에게 유리하게 작용하는 스타터 균주와 발효유제품 개발은 계속적인 연구가 필요할 것으로 생각된다.

The aim of this study was to develop a new starter for fermented milk. The approach started with 103 acid-producing isolates from Kimchi, a type of spiced, fermented cabbage and then PCR screening was used to identify 72 Lactobacillus strains. The ability to inhibit the growth of food-borne human pathogens (Escherichia coli, Salmonella enteritidis, Staphylococcus aureus) of these strains were measured, using the paper disk method. Among them, one bacterium (LHB55) that showed a strong antibacterial activity against food-borne human pathogens was identified and further characterized, using 16S rDNA sequencing and API 50CHL system. Because this isolate was identified as L. plantarum, it was named as L. plantarum LHB55. The yogurt produced using commercial LAB with L. plantarum LHB55 did not display properties that are microbially or physico-chemically different from the control group, which suggests that L. plantarum LHB55 can be used as a useful starter for yogurt containing high antibacterial activity. We think that identifying effective starter strains enabling further development of fermented milk that can deliver better health benefits such as antimicrobial properties is of high significance, and thus our effort in this type of approach will continue.

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피인용 문헌

  1. Repeated-Dose Oral Toxicity Study of Lactobacillus Plantarum AF1 Isolated from Kimchi in Rats vol.41, pp.5, 2012, https://doi.org/10.3746/jkfn.2012.41.5.612
  2. Edible Culture Media from Cereals and Soybeans for Pre-cultivation of Lactic Acid Bacteria vol.42, pp.6, 2013, https://doi.org/10.3746/jkfn.2013.42.6.991
  3. A Genotoxicological Safety Evaluation of Crude Antifungal Compounds Produced by Lactobacillus Plantarum AF1 and Lactobacillus Plantarum HD1 vol.26, pp.4, 2015, https://doi.org/10.7856/kjcls.2015.26.4.633
  4. Efficient conversion of conjugated linoleic acid c9,t11 by Lactobacillus fermentation from vegetable oil to generate fermented milk with high CLA content vol.25, pp.4, 2018, https://doi.org/10.11002/kjfp.2018.25.4.482