Screening and Identification of Soy Curd-Producing Lactic Acid Bacteria

두유 커드를 생산하는 김치 유래 젖산균의 동정

  • Kim, Ro-Ui (Department of Food Science & Technology, Pusan National University) ;
  • Ahn, Soon-Cheol (Department of Microbiology and Immunology, Pusan National University School of Medicine) ;
  • Yu, Sun-Nyoung (Department of Microbiology and Immunology, Pusan National University School of Medicine) ;
  • Kim, Kwang-Youn (Department of Microbiology and Immunology, Pusan National University School of Medicine) ;
  • Seong, Jong-Hwan (Department of Food Science & Technology, Pusan National University) ;
  • Lee, Young-Guen (Department of Food Science & Technology, Pusan National University) ;
  • Kim, Han-Soo (Department of Food Science & Technology, Pusan National University) ;
  • Kim, Dong-Seob (Department of Food Science & Technology, Pusan National University)
  • 김로의 (부산대학교 식품공학과) ;
  • 안순철 (부산대학교 의학전문대학원 미생물학 교실) ;
  • 유선녕 (부산대학교 의학전문대학원 미생물학 교실) ;
  • 김광연 (부산대학교 의학전문대학원 미생물학 교실) ;
  • 성종환 (부산대학교 식품공학과) ;
  • 이영근 (부산대학교 식품공학과) ;
  • 김한수 (부산대학교 식품공학과) ;
  • 김동섭 (부산대학교 식품공학과)
  • Received : 2010.10.15
  • Accepted : 2010.12.01
  • Published : 2011.02.28


The purpose of this study was to isolate soy curd forming bacterial strains. Soy curd forming bacteria were isolated from Kimchi, a traditional Korean vegetable food that is fermented using lactic acid bacteria. Among 196 bacterial strains, ten isolates (strain No. 2-2-2, 2-15-2, 2-18-1, 2-19-2, 3-4-1, 3-4-2, 3-8-1, 3-8-3, 3-17-1, 4-39-5) formed firm soy curd. The isolated bacterial strains were identified by molecular biological and biochemical analyses. The genomic DNAs extracted from the isolated bacterial strains were used as a template for PCR amplification of 16S rDNA region. By comparing the results of the 16s rDNA sequences with GenBank data, the isolated strains were identified as Leuconostoc mesenteroides group and Lactobacillus sakei group. The phylogenetic position of soy curd forming strains and their related taxa were investigated using neighbor-joining method. L. mesenteroides group was further identified as L. mesenteroides subsp. dextranicum based on biochemical properties. L. sakei group was named Lactobacillus sp., because it showed a variety of biochemical properties.

본 연구의 목적은 두유 curd를 형성하는 미생물을 분리하는 것이다. 두유 curd를 형성하는 미생물은 채소를 젖산균으로 발효시킨 전통적인 한국의 음식, 김치로부터 분리하였다. 분리 균주 196개 중 10개의 균주(strain No. 2-2-2, 2-15-2, 2-18-1, 2-19-2, 3-4-1, 3-4-2, 3-8-1, 3-8-3, 3-17-1, 4-39-5)가 단단한 두유 curd를 형성하였고 분자생물학적 생화학적 분석법에 의해 동정되었다. 분리균주로부터 추출한 genomic DNA는 16S rDNA 지역의 PCR 증폭을 위한 주형으로 사용하였다. GenBank 데이터로 16S rDNA 염기서열을 비교한 결과, 분리 균주들은 Leuconostoc mesenteroides group과 Lactobacillus sakei group으로 동정되었다. 두유 curd를 형성하는 균주들의 계통 발생학적 위치와 분류군은 neighbor-joining 방법을 이용하여 확인하였다. 또한, L. mesenteroides group은 생화학적 특성에 의해 L. mesenteroides subsp. dextranicum으로 동정되었다. 하지만 L. sakei group은 생화학적 특성 비교시 다양성을 보여 Lactobacillus sp.로 명명하였다.



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