Journal of Dairy Science and Biotechnology

  • 제34권2호
  • /
  • Pages.75-82
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  • 2016
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  • 2733-4554(pISSN)
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  • 2733-4562(eISSN)
한국낙농식품응용생물학회 (Korean Society of Dairy Science and Biotechnology)
권호 표지

비피도박테리움 롱검의 기능성과 치즈 제조에 활용

Functional Properties of Bifidobacterium longum and Their Incorporation into Cheese Making Process

  • 김현욱 (농촌진흥청 국립축산과학원) ;
  • 정석근 (농촌진흥청 국립축산과학원) ;
  • 함준상 (농촌진흥청 국립축산과학원)
  • 투고 : 2016.05.08
  • 심사 : 2016.06.02
  • 발행 : 2016.06.30
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초록

Members of the genus Bifidobacterium are prevalent in the human colon and represent up to 90% of all bacteria in fecal samples of breast-fed infants, and 3~5% of adult fecal microbiota. Bifidobacteria produce organic acids, thus reducing the colon pH to a level inhibitory for pathogenic bacteria. They can also detoxify a number of toxic compounds and adhere to the colon mucosa, thus preventing the adherence of pathogens and induction of colon cancer. Recently, we identified a novel Bifidobacterium longum subsp. longum strain, KACC 91563, in a fecal sample of a Korean neonate, and demonstrated its functional properties. We showed that B. longum KACC 91563 alleviates food allergy through mast cell suppression and produces antioxidative and antihypertensive peptides by casein hydrolysis. Dairy products are considered as an ideal food system for the delivery of probiotic cultures to the human gastrointestinal tract. Cheese affords protection to probiotic microbes during gastric transit due to its relatively high pH, more solid consistency, higher fat content, and higher buffering capacity. Incorporation of B. longum KACC 91563 into cheese making is currently under study.

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참고문헌

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