지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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This study aimed to isolate lactic acid bacteria (LAB) from Kimchi and to identify suitable probiotic strain for application in fermented dairy product as a commercial starter culture. A total of 106 (LAB) strains were isolated from Kimchi collected from different regions in Korea and their phenotypic characteristics were assayed. Four isolates from MRS agar plates were selected and designated as DKL109, DKL119, DKL121 and DKL128. They were identified first by API 50 CHL kit and then 16S rRNA gene sequencing. DKL121 and DKL128 were identified as Lactobacillus paracasei and Lactobacillus casei, respectively. Other two isolates (DKL109 and DKL119) were identified as Lactobacillus plantarum. To estimate their applicability in dairy products, the characteristics including acid and bile tolerance, cold shock induced cryotolerance and enzymatic activities were determined. There was wide variation in ability of strains to acid tolerance, but no significant differences in bile tolerance, cold shock induced cryotolerance within selected strains. DKL119 and DKL121 showed the highest resistance to acid and bile and the highest ${\beta}$-galactosidase activity, respectively. When these two strains were used for yogurt preparation as a single starter culture, their viable cell counts reached to $1.0{\times}10^9CFU/mL$. Lactobacillus plantarum DKL119 showed faster acid development than commercial starter culture. Also storage trials at $10^{\circ}C$ showed that the viability of these strains was retained over 15 d. With these results, it was indicated that probiotics isolated from Kimchi can be used in yogurt manufacturing as a starter culture.
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참고문헌 (23)
참고문헌 신청
Bamidele, T. A. / 2011 / Antibacterial Activities of Lactic Acid Bacteria Isolated from Selected Vegetables Grown in Nigeria: A Preliminary Report / Sierra Leone J. Biomedical Res 3:128~132
Gandhi, D. N. / 2007 / Microbiology of Fermented Dairy Products, In Food and Industrial Microbiology / National Science Digital Library at NISCAIR :1~31
Gerez, C. L. / 1505 / Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamonosus CRL 1505 to low pH / Lett. Appl. Microbiol 54:552~556
Heller, K. J. / 2001 / Probiotic bacteria in fermented foods: product characteristics and starter organisms / Am. J. Clin. Nutr 73:374~379
Jalili, H. / 2009 / Enhancement of growth rate and β-galactosidase activity, and variation in organic acid profile of Bifidobacterium animalis subsp. lactis Bb12 / Enzyme Microbial Technol 45:469~476
Gandhi, D. N. / 2007 / Microbiology of Fermented Dairy Products, In Food and Industrial Microbiology / National Science Digital Library at NISCAIR :1~31
Gerez, C. L. / 1505 / Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamonosus CRL 1505 to low pH / Lett. Appl. Microbiol 54:552~556
Heller, K. J. / 2001 / Probiotic bacteria in fermented foods: product characteristics and starter organisms / Am. J. Clin. Nutr 73:374~379
Jalili, H. / 2009 / Enhancement of growth rate and β-galactosidase activity, and variation in organic acid profile of Bifidobacterium animalis subsp. lactis Bb12 / Enzyme Microbial Technol 45:469~476
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