Development of Fermented Isotonic Beverage with Anticariogenic Activity using Bacteriocin-Producing Lactic Acid Bacteria

박테리오신 생성 젖산균을 이용한 항충치 활성을 지닌 발효이온음료 개발

  • 정동선 (서울여자대학교 식품과학부) ;
  • 이영경 (서울여자대학교 식품과학부)
  • Published : 2002.06.01


The fermented fruit and vegetable mixed broth was prepared by using bacteriocin-producing lactic acid bacteria to evaluate the possibility of developing isotonic beverage with anticariogenic activity. Optimum conditions were also established to produce bacteriocin by a mixed culture system consisting of Lc. lactis and Leu. mesenteroides in a fruit and vegetable mixture. Production of bacteriocin was not observed when both strains were simultaneously innoculated, but pH adjustment of the broth fermented by Leu. mesenteroides to nearneutral pH stimulated the production of bacteriocin by Lc. lactis. The concentration of sodium of the fermented broth was higher than those of commercial products. Color change of the fermented broth was not observed during storage. The fermented broth showed strong inhibitory effect against Streptococcus mutans which is an oral inhabitant with a cariogenic activity. Bacteriocin activity in the fermented broth was retained very stable for 4 weeks at 4$\^{C}$. The results indicated that bacteriocin-producing lactic acid bacteria can be used for the preparation of a Korean style thirst-quenching beverage containing bacteriocin.


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