Browse > Article
http://dx.doi.org/10.7841/ksbbj.2012.27.3.151

Identification and Characteristics of Lactic Acid Bacteria Isolated from Shellfishes  

Kang, Chang-Ho (Department of Biological Engineering, College of Engineering, Inha University)
Jeong, Ho-Geon (Department of Biological Engineering, College of Engineering, Inha University)
Koo, Ja-Ryong (Department of Biological Engineering, College of Engineering, Inha University)
Jeon, Eun-Jin (Department of Biological Engineering, College of Engineering, Inha University)
Kwak, Dae-Yung (Department of Biological Engineering, College of Engineering, Inha University)
Hong, Chae-Hwan (Central Research Institute, Hyundai Motors)
Kim, Si-Hwan (Central Research Institute, Hyundai Motors)
Seo, Ji-Yeon (Central Research Institute, Hyundai Motors)
Han, Do-Suck (Central Research Institute, Hyundai Motors)
So, Jae-Seong (Department of Biological Engineering, College of Engineering, Inha University)
Publication Information
KSBB Journal / v.27, no.3, 2012 , pp. 151-156 More about this Journal
Abstract
Lactic acid is an important product arising from the anaerobic fermentation by lactic acid bacteria (LAB). It is used in the pharmaceutical, cosmetic, chemical, and food industries as well as for biodegradable polymer and green solvent production. The poly lactic acid (PLA) is an important material for bio-plastic manufacturing process. For PLA production by new LAB, we screened LAB isolates from shellfish. A total of 28 LAB were isolated from various shellfishes. They were all Gram positive, oxidase and catalase negative. Based on API 50CHL kit, 7 strains among the 28 isolates were identified as Lactobacillus plantarum, 6 strains as Lactobacillus delbrueckii, 5 strains as Leuconostoc mesenteroides, 3 strains as Lactobacillus brevis, 2 strains as Lactococcus lactis, 1 strain as Lactobacillus salivarius, 1 strain as Lactobacillus paracasei, 1 strain as Lactobacillus pentosus, 1 strain as Lactobacillus fermentum and 1 strain as Pediococcus pentosaceu. Also, we examined the amount of total lactic acid produced by these new strains by HPLC analysis with Chiralpak MA column. One strain E-3 from Mytilus edulis was indentified as Lactobacillus plantarum and found to produce 20.0 g/L of D-form lactic acid from 20 g/L of dextrose. Further studies are underway to increase the D-lactic acid production by E-3.
Keywords
lactic acid bacteria (LAB); poly lactic acid (PLA); isolation; identification; D-form;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Korea Biotechnology Industry Organization. Bio-product Market and Bio Technical Development Trend. http://www.koreabio.org. (2010).
2 Ikada, Y., K. Jamshidi, H. Tsuji, and S. H. Hyon (1991) Stereocomplex formation between enantiomeric poly (lactides). Macromolecules. 20: 904-906.
3 Fukushima, K., K. Sogo, S. Miura, and Y. Kimura (2004) Production of D-lactic acid by bacterial fermentation of rice starch. Macromol. Biosci. 4: 1021-1027.   DOI   ScienceOn
4 Sandine, W. E., K. S. Muralidhara, P. R. Elliker, and D. C. England (1972) Lactic acid bacteria in food and health: a review with special reference to enteropathogenic Escherichia coli as well as certain enteric diseases and their treatment with antibiotics and lactobacilli. J. Milk Food Technol. 35: 691-702.   DOI
5 Gilliland, S. E. (1990) Health and nutritional benefits from lactic acid bacteria. FEMS Microbiol. Lett. 87: 175-188.   DOI
6 Barbers, C. and S. Boris (2006) Benson's Microbiological Applications (General microbiology, complete version). 10th ed., pp. 251-289. McGraw-Hill College, NY, USA.
7 Sung, H. G. (1999) Isolation . identification and characterization of the lactate dehydrogenase-producing microorganism from nature for direct-fed microbials. Ph.D. Thesis. University of SungKyunKwan, Suwon, Korea.
8 Lee, H. I., M. H. Kim, K. Y. Kim, J. S. So (2010) Screening and selection of stress-resistant Lactobacillus spp. isolated from the marine oyster (Crassostrea gigas). Anaerobe. 16: 522-526.   DOI
9 Ko, J. L., C. K. Oh, M. C. Oh, and S. H. Kim (2009) Isolation and Identification of Lactic Acid Bacteria from Commercial Kimchi. J. Korean Soc. Food Sci. Nutr. 38: 732-741   과학기술학회마을   DOI
10 Kim, S. Y., J. D. Kim, J. S. Son, S. K. Lee, K. J. Park, and M. S. Park (2011) Biochemical and molecular identification of antibacterial lactic acid bacteria isolated from kimchi. Korean J. Food Sci. Technol. 43: 446-452.   과학기술학회마을   DOI
11 Gerhardt, P., R. G. E. Murray, W. A. Wood, and N. R. Krieg (1994) Methods for general and Molecular Bacteriology. pp. 31-32. American Society for Microbiology, Washington DC, USA.
12 Cappuccino, J. G. and N. Sherman (1987) Biochemical activities of microorganisms. In A Laboratory Methods in Food and Dairy Microbiology. 2nd ed., pp. 125. The Benjamin Cummings Publishing Company, California, USA.
13 Rouff, K. L. (1992) The genus Streptococcus. In The Prokaryotes. 2nd ed., pp. 1450. Springer-Verlag, NY, USA.
14 Fu, W., and A. P. Mathews (1999) Lactic acid production from lactose by Lactobacillus plantarum: kinetic model and effects of pH, substrate, and oxygen. Biochem Eng. J. 3: 163-170.   DOI
15 Stenroos, S. L., Y. Y. Linko, and P. Linko (1982) Production of L-lactic acid with immobilized Lactobacillus delbrueckii. Biotechnol. Lett. 4: 159-164.   DOI
16 Garde, A., G. Jonsson, A. S. Schmidt, and B. K. Ahring (2002) Lactic acid production from wheat straw hemicellulose hydrolysate by Lactobacillus pentosus and Lactobacillus brevis. Bioresource Technol. 81: 217-223.   DOI   ScienceOn