Acid Tolerance of Lactobacillus brevis Isolated from Kimchi

김치에서 분리한 Lactobacillus brevis의 내산성

  • Lee, Kap-Sang (College of Life Science and Natural Resources, Wonkwang University) ;
  • Shin, Yong-Seo (College of Life Science and Natural Resources, Wonkwang University) ;
  • Lee, Cherl-Ho (Graduate School of Biotechnology, Korea University)
  • 이갑상 (원광대학교 생명자원과학부) ;
  • 신용서 (원광대학교 생명자원과학부) ;
  • 이철호 (고려대학교 생명공학원)
  • Published : 1998.12.01

Abstract

We isolated wild lactic acid bacteria from kimchi and identified as Lactobacillus brevis by using API 50 CHL Kit, some morphological and physiological tests. In order to evaluate the acid tolerance of Lactobacillus brevis, its survivals rate, glycolysis assay, membrane permeability, and pH profiles of $H^+-ATPase$ were also determined. When Lactobacillus brevis were incubated in Lactobacilli MRS broth adjusted to various levels of pH for 2 hours, the decreases in its population at pH 4.0 and 3.0 were about 2.61 log cycles/mL and 5.89 log cycles/mL, respectively, but there was no decrease at pH 6.0 and 5.0. Glycolysis by Lactobacillus brevis had optimal pH about 6.5 and glucose degradation was reduced by 50% at a pH of 5.2. $Mg^{++}$ release from Lactobacillus brevis cells in medium with pHs of 4.0 and 3.0 was 24.3 and 71.2% of totals, respectively. The $H^+-ATPase$ of Lactobacillus brevis showed a maximal activity between pH values of approximately 6.5 to 7.0.

Keywords

kimchi;Lactobacillus brevis;acid tolerance;glycolysis;$H^+-ATPase$