Browse > Article
http://dx.doi.org/10.5851/kosfa.2007.27.4.509

Identification and Characterization of Lactic Acid Bacteria Starters Isolated from the Commercial Drink-Yogurt Products  

Jeon, Sang-Rok (Detp. Biological Resources and Technology, Yonsei University)
Song, Tae-Suk (Detp. Biological Resources and Technology, Yonsei University)
Kim, Ji-Yoon (Korean Basic Science Institute)
Shin, Won-Cheol (Department of Biological Engineering and Technology, Kangwon National University)
Her, Song-Wook (Korean Basic Science Institute)
Yoon, Sung-Sik (Detp. Biological Resources and Technology, Yonsei University)
Publication Information
Food Science of Animal Resources / v.27, no.4, 2007 , pp. 509-516 More about this Journal
Abstract
Starters of lactic acid bacteria(LAB) were isolated from the commercial yoghurt products and the four isolates have been studied on their identification and some physiological characteristics. For the purpose of identification, microscopic examination, API test, and 16s rRNA gene sequencing were conducted. Isolate A from a yogurt product of local dairy company A was shown to be Gram-positive rod-shaped bacterium. All strains isolated were turned out to be as Lactobacillus paracasei by using a API 50 CHL kit. In contrast, isolate A was identified as a strain of Lactobacillus helveticus based on the 16S rRNA sequencing data, and L. casei ssp. casei for both B and D and L. paracasei for C. All the isolates survived the simulated gastric juice, pH 2.0 within 3 hours and sharply decreased in viability so that no viable cell was observed after 4.5 hours incubation. In addition, the four isolated strains were almost identical in antibiotic susceptibility to six different kinds of antibiotics including erythromycin ($15\;{\mu}g$), ampicillin ($10\;{\mu}g$), gentamycin ($10\;{\mu}g$), neomycin ($30\;{\mu}g$), but rather resistant to colistin ($10\;{\mu}g$) and streptomycin ($10\;{\mu}g$). It was noteworthy that four isolates were confirmed to produce antibacterial substance against foodborne pathogens of Gram-positive Staphylococcus aureus and Gram-negative Escherichia coli 0157:H7 as test organisms based on the inhibitory zones on an MRS soft agar medium. At presence, the inhibitory factor is unknown so that further studies are required to ascertain the active factor responsible for the inhibitory activities.
Keywords
Lactic acid bacteria; starters; drink-yogurt; identification; characterization;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 3  (Related Records In Web of Science)
Times Cited By SCOPUS : 3
연도 인용수 순위
1 Charteris, W. P., Kelly, P. M., Morelli, L., and Collins, J. K. (1998) Antibiotic susceptibility of potentially probiotic Bifidobacterium isolates from the human gastrointestinal tract. Lett. Appl. Microbiol. 26, 333-337   DOI   ScienceOn
2 Corcoran, B. M., Stanton, C., Fitzgerald, G. E, and Ross, R. P. (2005) Survival of probiotic lactobacilli in acidic environments is enhanced in the presence of metabolizable sugars. Appl. Environ. Microbiol. 71, 3060-3067   DOI   ScienceOn
3 Sanger, F., Nicklen, S., and Coulson, R. (1977) DNA sequencing with chain-terminating inhibitors. Proc. Nat!. Acad. Sci. USA 74, 5463-5467
4 Gilliland, S. E., Staley, T. E., and Bush, L. J. (1984) Importance in bile tolerance of Lactobacillus acidophilus used as a diatery adjunct. J Dairy Sci. 67, 3045-3051   DOI   PUBMED   ScienceOn
5 Huang, Y. and Adams, M. C. (2004) In vitro assessment of the upper gastrointestinal tolerance of potential probiotic dairy propionibacteria. Int. J. Food Microbiol. 91, 253-260   DOI   ScienceOn
6 Makarova, K., Slesarev, A., Wolf, Y., Sorokin, A., Mirkin, B., Koonin, E., Pavolv, A., Pavlova, N., Karamychev, V., Polouchine, N., Shakhova, V., Grigoriev, I., Lou, Y., Rohksar, D., Lucas, S., Huang, K., Goldstein, D. M., Hawkins, T., Plengvidhya, V., Welker, D., Hughes, J., Goh, Y., Benson, A., Baldwin, K., Lee, J. H., Diaz-Muniz, I., Dosti, B., Smeianov, V., Wechter, W., Barabote, R., Lorca, G., Altermann, E., Barrangou, R., Ganesan, B., Xie, Y., Rawsthome, H., Tamir, D., Parker, C., Breidt, E., Broadbent, J., Hutkins, R., O'SuIlIivan, D., Steele, J., Unlu, G., Saier, M., Klaenhammer, T., Richardson, P., Kozyavkin, S., Weimer, B., and Mills, D. (2006) Comparative genomics of the lactic acid bacteria. Proc. Natl. Acad. Sci. USA. 103, 15611-15616
7 Naser, S. M., Hagen, K. E., Vancanneyt, M., Cleewerck, I., Swings, J., Tompkins, T. A., Cachat and Priest B. (2006) Lactobacillus suntoryeus is a later synonym of Lactobacillus helveticus (Orla-Jensen 1919). Int. J. Syst. Evol. Microbiol. 56, 355-360   DOI   ScienceOn
8 Vizoso, P., Pinto, M. G., Franz, C. M., Schillinger, U., and Holzapfel, W. H. (2006) Lactobacillus spp. with in vitro probiotic properties from human faeces and traditional fermented products. Int. J. Food Microbiol., 109, 205-214   DOI   ScienceOn
9 Kwon, T. Y. and Lee, J. H. (2004) Characterization of the scr gene cluster involved in sucrose utilization in Bifidobacterium longum. Kor. J. Microbial. Biotechnol., 32, 199-205
10 Bergey's manual of systematic bacteriology. Boone, David, R., Castenholz, and Richard, W. (eds.) Williams and Wilkins, 2nd ed., 2001
11 Rastall, R. A. and Martin, V. (2002) Probiotics and symbiotics: towards the next generation. Current Opinion Curr. Biotechnol. 13, 490-496   DOI   ScienceOn
12 홈페이지 자료 Christian Hansen(http://www.chr-hansen.com)
13 Havenaar R. and Huis in't Veld J.(1992) Probiotics: A general view. In: The Lactic Acid Bacteria in Healthand Disease. pp. 151-170
14 Heller, K. J. (2001) Probiotic bacteria in the fermented foods: product characteristics and starter organisms. Am. J.Clin. Nutr. 73(suppl), 374-379   DOI
15 Annabel, H., Parret, A., Schoofs, G., Proost, P., and De Mot, R. (2003) J. Bacteriol., 185, 897-908   DOI
16 홈페이지 자료 Danisco AS(http://www.danisco.com)
17 Altschul, S. F., Gish, W., Miller, W., Myers, E. W.. and Lipman, D. J. (1990) Basic local alignment search tool. J. Mol. BioI. 215, 403-410   DOI
18 Wilmotte, A., Van der Auwera, G., and de Wachter, R. (1993) Structure of the 16S ribosomal RNA of the thermophilic Cyanobacterium chlorogloeopsis HTF (Mastigocladus laminos us HTF') strain PCC7518, and phylogenetic analysis. FEBS Lett. 317, 96-100   DOI   ScienceOn
19 Vlez, M. P., Hermans, K., Verhoeven, T. L., Lebeer, S. E., Vanderleyden, J., and De Keersmaecker, S. C. (2007) Identification and characterization of starter lactic acid bacteria and probiotics from Columbian dairy products. J. Appl. Microbiol. 103, 666-674   DOI   ScienceOn
20 Dare, R., Magee, J. T., and Mathison, G. E. (1972) In-vitro studies on the bacteriocidal properties of natural and synthetic gastric juices. J. Med. Microbial. 5, 395-406   DOI
21 Huis in 't Veld. J., Drost. J. S., and Havenaar. R. (1982) Establishment and localization of mixtures of Streptococcus mutans serotypes in the oral cavity of the rat. J. Dent. Res. 61, 1199-1205   DOI   PUBMED   ScienceOn
22 Charteris, W. P., Kelly, P. M., Morelli, L., and Collins, J. K. (1998) Development and application of an in vitro methodology to determine the transit tolerance of potentially probiotic Lactobacillus and Bifidobacterium species in the upper human gastrointestinal tract. J. Appl. Microbiol. 84, 759-768   DOI   ScienceOn
23 Elder, R. (2003) Drinkable yogurt beats the bagel. Drug Store News. 25, 42-50
24 Hayes, M., Ross, R. P., Fitzgerald, G. F., and Stanton, C. (2007) Review: putting microbes to work: dairy fermentation, cell factories and bioactive peptides. Part I: Overview. Biotechnol. J. 2, 426-34   DOI   ScienceOn
25 한국유가공협회 (Korea Dairy Industries Association) 홈페이지 자료. httpv/www.koreadia.or.kr, 2007
26 Fuller, R. (1992) Probiotics: The scientific basis. Champman & Hall, London
27 Dicks, L. M. T., DU Plessis, E. M., Dellaglio, F., and Lauer, E. (1996) Reclassification of Lactobacillus casei subsp. casei ATCC 393 and Lactobacillus rhamnosus ATCC 15820 as Lactobacillus zeae nom. rev., designation of ATCC 334 as the neotype of L. casei subsp. casei, and rejection of the name Lactobacilllus paracasei. Int. J. Sys. Bacteriol. 46, 337-340   DOI   ScienceOn
28 Conway, P. L., Gorbach, S. L., and Goldin, B. R. (1987) Survival oflactic acid bacteria in the human stomach and adhesion to intestinal cells. J. Dairy Sci. 70, 112-116
29 Saito, T. (2004) Selection of useful probiotic lactic acid bacteria from the Lactobacillus acidophilus group and their applications to functional foods. Animal Science. J. 75, 1-13   DOI   ScienceOn
30 Suh, H. J., Kim, Y. S., Kim, J. M., and Lee, H. (2006) Effect of mulberry extract on the growth of yogurt starter cultures. Kor. J. Food Sci. Ani. Resour., 26, 144-147   과학기술학회마을
31 Zhou, X., Pan, Y., Wang, Y., and Li, W. (2007) In vitro assessment of gastrointestinal viability of two photosynthetic bacteria, Rlwdopseudomonas palustris and Rhodobacter sphaeroides. J. Zhejiang Univ. Sci., B8(9), 686-692
32 Mori, K., Yamazaki, K., Ishiyama, T., Katsumata, M., Kobayashi, K., Kawai, Y., Inoue, N., and Shinano, H. (1997) Comparative sequence analysis of the genes coding for 16s rRNA of Lactobacillus case i-related texa. Int. J. Syst. Bacteriol., 47, 54-57   DOI   PUBMED   ScienceOn
33 Sanders, M. E. and Huis in't Veld, J. (1999) Review: Bringing a probiotic-containing functional food to the market.microbiological, product, regulatory and labeling issues. Antonie Van Leeuwenhoek. 76(1-4), 293-315   DOI   PUBMED   ScienceOn
34 Chou, L. and Weimer, B. (1999) Isolation and characterization of acid and bile tolerant isolates from strains of Lactobacillus acidophilus. J. Dairy Sci. 82, 2331-2335   DOI   ScienceOn
35 Ennahar, S., Cai, Y., and Fugita, Y. (2003) Phylogenetic diversity of lactic acid bacteria associated with paddy rice silage as determined by 16S ribosomal DNA analysis. Appl. Environ. Microbiol. 69, 441-451