Growth Characteristics and Physiological Properties in Milk of Lactobacillus casei CU2604 Isolated from Adult Feces

성인으로부터 분리된 Lactobacillus casei CU2604의 우유배지에서의 생장 특성 및 생리적 특성

  • Kim, Hee-Jin (Department of Animal Science and Technology, Chung-Ang University) ;
  • Choi, Jae-Kyoung (Department of Animal Science and Technology, Chung-Ang University) ;
  • Lee, Kyung-Min (Department of Animal Science and Technology, Chung-Ang University) ;
  • Im, Jung-Hyun (Department of Animal Science and Technology, Chung-Ang University) ;
  • Eom, Seok-Jin (Department of Animal Science and Technology, Chung-Ang University) ;
  • Kim, Geun-Bae (Department of Animal Science and Technology, Chung-Ang University)
  • 김희진 (중앙대학교 동물자원과학과) ;
  • 최재경 (중앙대학교 동물자원과학과) ;
  • 이경민 (중앙대학교 동물자원과학과) ;
  • 임중현 (중앙대학교 동물자원과학과) ;
  • 엄석진 (중앙대학교 동물자원과학과) ;
  • 김근배 (중앙대학교 동물자원과학과)
  • Published : 2009.10.31


As a trial for the development of a new starter culture for yogurt products, more than two hundred lactic acid bacteria strains were isolated from raw milk and healthy human feces. The strains that showed excellent growth and acid production ability in the 10% skim milk media were selected and identified as Lactobacillus casei through the API carbohydrate fermentation pattern and 16S rDNA sequence analysis. L. casei CU2604 was further investigated for its physiological characteristics as a starter culture compared with a commercial strain. The CU2604 strain showed good acid production and growth characteristics in milk, which were comparable to those of the L. casei Shirota strain. Despite the fact that both these strains displayed the same sugar fermenting pattern and PFGE band pattern, and had similar growth characteristic in milk, L. casei CU2604 exhibited different fatty acid composition in the cell wall, showed more tolerance to bile and to pH, and presented better growth inhibition activity against pathogenic bacteria. Based on these results, the L. casei CU2604 strain holds great promise for use as a novel and efficient starter culture in the production of yogurt. Additional studies on the probiotic characteristics of this strain are currently being conducted.


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