Journal of Dairy Science and Biotechnology

  • 제33권1호
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  • Pages.83-91
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  • 2015
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  • 2733-4554(pISSN)
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  • 2733-4562(eISSN)
한국낙농식품응용생물학회 (Korean Society of Dairy Science and Biotechnology)
권호 표지

발효유제품에서 Lactobacillus rhamnosus GG의 생육 특성

Acid Stress Response of Lactobacillus rhamnosus GG in Commercial Yogurt

  • 방미선 (전남대학교 동물자원학부) ;
  • 정안나 (전남대학교 동물자원학부) ;
  • 박동준 (한국식품연구원) ;
  • 임광세 ((주)매일유업 중앙연구소) ;
  • 오세종 (전남대학교 동물자원학부)
  • Bang, Miseon (Division of Animal Science, Chonnam National University) ;
  • Jeong, Anna (Division of Animal Science, Chonnam National University) ;
  • Park, Dong-June (Korea Food Research Institute) ;
  • Lim, Kwang-Sei (R & D Center, Maeil Dairy Co. Ltd.) ;
  • Oh, Sejong (Division of Animal Science, Chonnam National University)
  • 투고 : 2015.02.01
  • 심사 : 2015.03.26
  • 발행 : 2015.03.31
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초록

Yogurt is a product of the acidic fermentation of milk, which affects the survival of lactic acid bacteria (LAB). The aim of this present study was to examine the survival and acid stress response of Lactobacillus rhamnosus GG to low pH environment. The survival of LAB in commercial yogurt was measured during long-term storage. The enumeration of viable cells of LAB was determined at 15-day intervals over 52-weeks at $5^{\circ}C$. L. acidophilus, L. casei, and Bifidobacterium spp. showed low viability. However, L. rhamnosus GG exhibited excellent survival throughout the refrigerated storage period. At the end of 52-weeks, L. rhamnosus GG survived 7.0 log10 CFU/mL. $F_0F_1$ ATPase activity in L. rhamnosus GG at pH 4.5 was also evaluated. The ATPase activities of the membranes were higher when exposed at pH 4.5 for 24 h. The survival of L. rhamnosus GG was attributable to the induction in $F_0F_1$ ATPase activity. In addition, the mRNA expression levels of acid stress-inducible genes at low pH were investigated by qRT-PCR. clpC and clpE genes were up-regulated after 1 h, and atpA and dnaK genes were up-regulated after 24 h of incubation at pH 4.5. These genes could enhance the survival of L. rhamnosus GG in the acidic condition. Thus, the modulation of the enzymes or genes to assist the viability of LAB in the low pH environment is thought to be important.

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