Browse > Article
http://dx.doi.org/10.7841/ksbbj.2012.27.6.347

Composition Optimization of Cabbage Extract Medium for Cell Growth of Lactobacillus plantarum  

Jeong, Eun Ji (TOBICO Inc.)
Moon, Dae Won (TOBICO Inc.)
Oh, Joon Suk (TOBICO Inc.)
Moon, Jin Seok (Department of Food Science and Technology, Chungbuk National University)
Eom, Hyun Ju (Department of Food Science and Technology, Chungbuk National University)
Choi, Hye Sun (National Academy of Agricultural Science, Rural Development Administration)
Kim, Chang Sup (Department of Chemical & Biological Engineering, Hanbat National University)
Han, Nam Soo (Department of Food Science and Technology, Chungbuk National University)
Publication Information
KSBB Journal / v.27, no.6, 2012 , pp. 347-351 More about this Journal
Abstract
This study was conducted to optim ize the composition of CEM (cabbage extract medium) and cryoprotectants on the growth of Lactobacillus plantarum, a probiotics growing in plant and milk. For this, we analyzed the growth characteristics of Lb. plantarum in CEM and subsequently optimized the medium composition by addition of carbon, nitrogen sources and buffering agents. Among carbon sources, glucose showed the best result to increase the cell density after dilution of CEM. When 0.5% yeast extract and 1% soy peptone were supplemented in the diluted CEM, Lb. plantarum grew up to the maximum cell density. Addition of buffering agents in CEM was not significantly effective to increase the cell density. Meanwhile, addition of 12% skim milk, 5% sucrose and 0.5% glycerol showed a cryoprotective effect against cell damage of Lb. plantarum during freeze drying process showing high survival rate after 150 days. This optimized CEM can be used for economical production of bacterial cells particularly originated from a plant-related ecosystem.
Keywords
Lactobacillus plantarum; cabbage extract medium; survival rate; cryoprotectant;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Kumagai, T. (2009) Application of plant origin lactic acid bacteria to food. Food Style 21: 13.
2 Igarashi, T. (2007) Development of beverage and food using plant origin lactic acid bacterium. Bioindustry 24: 32-39.
3 Huang, C. J., M. L. Wang, and C. Y. Kuo (2008) Studies on the cholesterol removal ability of plant origin lactic acid bacteria. J. Taiwan Libestock Res. 41: 267-274.
4 Ammor, M. S. and B. Mayo (2007) Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: an update. Meat Sci. 16: 138-1462.
5 Nguyen, T. D., J. H. Kang, and M. S. Lee (2007) Characteristics of Lactobacillus plantarum PH04, a potential probiotic bacterium with cholesterol-lowering effects. Int. J. Food Microbiol. 113: 358-361.   DOI   ScienceOn
6 Wang, Y., N. Xu, A. Xi, Z. Ahmed, B. Zhang, and X. Bai (2009) Effects of Lactobacillus plantarum MA2 isolated from Tibet kefit on lipid metabolism and intestinal microflora of rats fed on high-cholesterol diet. Appl. Microbiol. Biotechnol. 84: 341-347.   DOI   ScienceOn
7 Yang, E. J. and H. C. Jang (2008) Antifungal activity of Lactobacillus plantarum isolated from kimchi. Kor. J. Microbiol. Biotechnol. 4: 276-284.   과학기술학회마을
8 Bae, M. S. and S. C. Lee (2008) Preparation and characteristics of Kimchi with added styela clava. Korean J. Food Cookery Sci. 24: 573-579.   과학기술학회마을
9 Saguir, F. M. and M. C. de Nadra (2007) Improvement of a chemically defined medium for the sustained growth of Lactobacillus plantarum: nutritional requirements. Curr Microbiol. 54: 414-418.   DOI
10 Park, H. G. and I. C. Jeon (2004) Culture medium for lactic acid bacteria prepared from chinese cabbage wastes, Korea Patent, 10-2004-0062743.
11 Otgonbayar, G. E, H. J. Eom, B. S. Kim, J. H. Ko, and N. S. Han (2011) Mannitol production by Leuconostoc citreum KACC 91348P isolated from Kimchi. J. Microbiol. Biotechnol. 21: 968-971.   DOI
12 Ko, Y. T. and J. H. Kang (2000) Effects of freeze drying protectant added to lactic acid bacteria fermented food prepared from milk or egg white powder on growth and organoleptic oroperties. Korean J. Food Sci. Technol. 32: 192-199.
13 Bang, K. H, G. J. Kim, D. H. Oh, and Y. H. Rhee (1999) Highdensity Cultivation and cryopreservation of Saccharomyces cerevisiae hansen CBS5926. Korean J. Microbiology 35: 302-306.
14 Cell, Biotech Co., Ltd. (2011) Lactic acid bacteria having multi coating layers and preparing method thereof. Korea Patent, 10-2011-0093074.
15 Kolon, Industries INC. (1998) Method for manufacturing freezedried mycelium having excellent storageability and composition of freeze-drying protection agent therefor. Korea Patent, 10-1996-0078399.