Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Protease Activity of Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food

전통 발효식품으로부터 Protease 활성을 보유한 유산균의 분리 및 동정

  • Kook, Moo Chang (Department of Marine biotechnology, Anyang University) ;
  • Cho, Seok Cheol (Skin Biotechnology Center, Kyung Hee University) ;
  • Park, Hoon (Department of Food Science, Sun Moon University) ;
  • Kim, Seung Seop (Department of Biomaterials Engineering, College of Bioscience and Biotechnology, Research Institute of Bioscience and Biotechnology, Kangwon National University) ;
  • Pyun, Yu Ryang (R&D Division, Biovan Co., Ltd.) ;
  • Choi, Woon Yong (Department of Biomaterials Engineering, College of Bioscience and Biotechnology, Research Institute of Bioscience and Biotechnology, Kangwon National University) ;
  • Lee, Hyeon Yong (Department of Biomaterials Engineering, College of Bioscience and Biotechnology, Research Institute of Bioscience and Biotechnology, Kangwon National University)
  • 국무창 (안양대학교 해양생명공학과) ;
  • 조석철 (경희대학교 피부생명공학센터) ;
  • 박훈 (선문대학교 식품과학과) ;
  • 김승섭 (강원대학교 BT 특성화대학 생물소재공학전공.생명공학연구소) ;
  • 변유량 ((주) 바이오벤 연구개발팀) ;
  • 최운용 (강원대학교 BT 특성화대학 생물소재공학전공.생명공학연구소) ;
  • 이현용 (강원대학교 BT 특성화대학 생물소재공학전공.생명공학연구소)
  • Received : 2010.10.22
  • Accepted : 2011.03.03
  • Published : 2011.05.30
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Abstract

A proteolytic lactic acid bacterium was isolated from Korean traditional fermented foods. The isolate BV-26, which had a protease activity (24 U/mg-crude protein), was identified as Lactobacillus plantarum by the API 50CHL kit and 16S rDNA analysis (99.9% of homology), and named as L. plantarum BV-26. Cell growth and protease activity of L. plantarum BV-26 was determined in MRS broth using 5L jar fermentor at $30^{\circ}C$. The maximum growth of L. plantarum BV-26 was reached at 18 hr in MRS broth, while protease activity of BV-26 was detectable at 12 hr and the highest activity was obtained after 16 hr cultivation. Therefore, we expect that the proteolytic lactic acid bacteria, L. plantarum BV-26, may be used as a starter for the fermentation of animal feed. Especially, the fermentation of soybean meal with the strain can be applied for improving feed utilization.

김치 및 젓갈 등의 150여 전통 발효 식품을 시료로 하여 protease 활성을 갖는 유산균을 분리한 결과, 24 U/mgcrude protein의 높은 활성을 갖는 젖산균 BV-26 균주을 분리하였다. API 50CHL kit를 이용하여 BV-26 균주의 당 이용성을 분석하고 16S rRNA 염기서열(99.9% 상동성)을 비교한 결과, 분리된 균주를 L. plantarum BV-26으로 표기 하였다. L. plantarum BV-26의 생장과 protease 활성 변화를 MRS 배지를 이용하여 측정한 결과, L. plantarum BV-26의 생장은 배양 6시간 이후 활발하게 진행되어 18시간에 최고의 균체 농도를 보였으며, protease 활성은 배양 후 12시간부터 생성되기 시작하여 16시간에서 최고의 활성을 나타내는 것으로 확인되었다. 따라서 본 연구에서 분리된 L. plantarum BV-26을 동물사료의 발효용 스타터로 이용할 경우 유산균이 갖는 유익한 장점 및 안전성을 확보할 수 있을 뿐만 아니라, 특히 대두박의 발효시 사료의 영양적 가치를 높일 수 있을 것으로 기대된다.

Keywords

Acknowledgement

Supported by : 중소기업청

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