KSBB Journal

  • 제30권5호
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  • Pages.245-252
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  • 2015
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  • 1225-7117(pISSN)
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  • 2288-8268(eISSN)
한국생물공학회 (The Korean Society for Biotechnology and Bioengineering)
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발효된 물김치인 동치미에서 분리한 혼합 젖산균의 생리활성 증진에 대한 연구

Studies on the Enhanced Physiological Activities of Mixed Lactic Acid Bacteria Isolated from Fermented Watery Kimchi, Dongchimi

  • 최문섭 (순천향대학교 생명시스템학과) ;
  • 김동민 (순천향대학교 생명시스템학과) ;
  • 오계헌 (순천향대학교 생명시스템학과)
  • Choi, Moon-Seop (Department of Life Science and Biotechnology, Soonchunhyang University) ;
  • Kim, Dong-Min (Department of Life Science and Biotechnology, Soonchunhyang University) ;
  • Oh, Kye-Heon (Department of Life Science and Biotechnology, Soonchunhyang University)
  • 투고 : 2015.07.16
  • 심사 : 2015.10.28
  • 발행 : 2015.10.27
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초록

The aim of this study was to investigate the efficacy of enhanced physiological activities in cultures isolated from Korean fermented watery Kimchi, Dongchimi, of single lactic acid bacteria (LAB), and when these three are mixed LAB as probiotics. Using the BIOLOG system and 16S rRNA sequencing, the isolates were characterized, and identified and assigned to Leuconostoc mesenteroides DK-3, Leuconostoc dextranicum DK-6, and Lactobacillus curvatus DK-13, respectively. Growth rate and pH changes, production of organic acids as metabolites, and physiological activities of the single and mixed LAB cultures, were monitored and compared. In mixed LAB cultures after 72 h of incubation, the maximum concentrations of lactic acid and acetic acid were approximately 340.5 mM and 191.9 mM, respectively, and pH changed from 7.00 to 3.62. Mixed LAB cultures were able to eliminate 96.3% of nitrite. Activities of antioxidant and ${\beta}$-galactosidase were 60.3% and 16.8 units/mg, respectively. Significant antibacterial activity of the concentrated supernatants was demonstrated against several food-poisoning bacteria. Physiological activities obtained from the mixed LAB cultures have been shown to be considerably higher than those of single LAB cultures. In conclusion, these studies demonstrate that compared to the single cultures, all physiological activities in mixed LAB cultures are significantly enhanced.

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피인용 문헌

  1. Lactobacillus plantarum CK10을 이용한 초콜릿 발효 산물의 항산화 활성 및 성분 분석 vol.23, pp.4, 2015, https://doi.org/10.11002/kjfp.2016.23.4.576