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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 339 - 349 (11page)
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초록· 키워드
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The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through an investigation of phenotypic characteristics. Two strains (DK211 and DK303) were identified as Lactobacillus plantarum, another two (DK207 and DK215) as Lactobacillus paracasei, and one (DK301) as Lactobacillus sakei. The remaining three strains were identified as species of Weissella. All selected Lactobacillus strains had acid and bile tolerance, even though there was wide variation in the ability of each strain. DK303 showed a remarkably higher proteolytic activity. There were no significant differences in β-galactosidase activity among the tested strains, except that DK301 showed no activity. Auto-aggregation varied between 82.1 and 90.0%, and hydrophobicity values ranged from 0.5 to 51.6%.The strongest auto-aggregation and hydrophobicity were observed in DK211. All selected strains showed better 1,1-diphenyl-2-picrylhydrzyl (DPPH) scavenging activity than commercial strains. DK211, DK215, DK301, and DK303 had effective inhibitory activity against all pathogens tested except E. coli. When selected strains were used for yogurt preparation as a single starter culture, the time required to reach target titratable acidity (0.9) was 11-12 h. The yogurt fermented with DK211 had favorable panelists ratings for most sensory attributes, which were comparable with yogurt fermented with a commercial strain. The results suggest that strains isolated from kimchi could be potential probiotic and starter cultures for use in yogurt manufacturing.
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등록된 정보가 없습니다.
참고문헌 (32)
참고문헌 신청
Alakomi, H. L. / 2000 / Lactic acid permeabilizes Gram-negative bacteria by disrupting the outer membrane / Appl. Environ.Microbiol 66:2001~2005
Albano, H. / 2007 / Antilisterial activity of lactic acid bacteria isolated from ‘‘Alherias” traditional Portuguese fermented sausages: In situ assays / Meat Sci 76:796~800
Ammor, S. / 2005 / Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures / Food Microbiol 22:529~538
Beganovic´, J. / 2013 / Proteolytic activity of probiotic strain Lactobacillus helveticus M92 / Anaeorbe 20:58~64
조영희 / 2013 / Isolation and Characterization of Lactic Acid Bacteria from Kimchi, Korean Traditional Fermented Food to Apply into Fermented Dairy Products / 한국축산식품학회지 33(1):75~82
Albano, H. / 2007 / Antilisterial activity of lactic acid bacteria isolated from ‘‘Alherias” traditional Portuguese fermented sausages: In situ assays / Meat Sci 76:796~800
Ammor, S. / 2005 / Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures / Food Microbiol 22:529~538
Beganovic´, J. / 2013 / Proteolytic activity of probiotic strain Lactobacillus helveticus M92 / Anaeorbe 20:58~64
조영희 / 2013 / Isolation and Characterization of Lactic Acid Bacteria from Kimchi, Korean Traditional Fermented Food to Apply into Fermented Dairy Products / 한국축산식품학회지 33(1):75~82
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