Korean Journal of Microbiology (미생물학회지)

The Microbiological Society of Korea (한국미생물학회)
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Characterization of Lactobacillus brevis JBE 30 as a Starter for the Brewing of Traditional Liquor

전통주 양조에 적합한 Lactobacillus brevis JBE 30 균주의 특성

  • Heo, Jun (Department of Biological Sciences, Chonbuk National University) ;
  • Ryu, MyeongSeon (Department of Biological Sciences, Chonbuk National University) ;
  • Jeon, SaeBom (Department of Biological Sciences, Chonbuk National University) ;
  • Oh, HyeonHwa (Department of Biological Sciences, Chonbuk National University) ;
  • Kim, Young Sang (Microbial Institute for Fermentation Industry (MIFI)) ;
  • Jeong, DoYoun (Microbial Institute for Fermentation Industry (MIFI)) ;
  • Uhm, Tai-Boong (Department of Biological Sciences, Chonbuk National University)
  • 허준 (전북대학교 자연과학대학 생명과학과) ;
  • 류명선 (전북대학교 자연과학대학 생명과학과) ;
  • 전새봄 (전북대학교 자연과학대학 생명과학과) ;
  • 오현화 (전북대학교 자연과학대학 생명과학과) ;
  • 김영상 (발효미생물산업진흥원) ;
  • 정도연 (발효미생물산업진흥원) ;
  • 엄태붕 (전북대학교 자연과학대학 생명과학과)
  • Received : 2014.09.11
  • Accepted : 2014.09.25
  • Published : 2014.09.30
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Abstract

For the collection of starters suitable for the brewing of traditional liquor, an alcohol-resistant strain of lactic acid bacteria with low level of acid production was isolated from traditional fermented soybean lumps. The strain named as JBE 30 was identified as Lactobacillus brevis by 16S rRNA sequence analysis and additional biochemical tests. The strain could grow well at a MRS medium containing 8% (v/v) ethanol for 96 h of cultivation at $30^{\circ}C$. The final pH after cultivation was 4.5. It also inhibited the growth of food spoilage and pathogenic bacteria including Escherichia coli, Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Micrococcus luteus, and Pseudomonas aeruginosa. These results showed that Lactobacillus brevis JBE 30 could be used as a promising starter in brewing process of traditional liquor.

전통주 양조에 적합한 종균 선발의 일환으로 에탄올 저항성 및 산 생성능이 낮은 한 유산균주를 전통 메주에서 분리하였고, 생화학적 동정 및 16S rRNA 유전자 염기 서열의 분석 결과 유산균인 Lactobacillus brevis로 동정되었다. 8% (v/v) 에탄올을 농도 별로 첨가한 MRS 배지에 이 균주를 $30^{\circ}C$. 96시간 배양한 결과 잘 생육하였으며, 배양 후 최종 pH는 4.5까지 감소하였다. 이 균주는 또한 식품 부패 및 병원성 균들인 Escherichia coli, Bacillus cereus, Listeria monocytogenes, Stapylococcus aureus, Micrococcus luteus, Pseudomonas aeruginosa에 대해 증식 억제능을 나타냈다. 이 결과들로부터 L. brevis JBE 30은 전통주 양조에 적합한 종균으로 사용 될 수 있음을 보였다.

Keywords

References

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