Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Isolation and Characterization of Lactobacillus sp. FF-3 for Probiotics Production from Korean Dongchimi.

동치미 유래 생균제로서 가능성이 있는 Lactobacillus sp. FF-3의 분리와 특성

  • 정원복 (동아대학교 생명자원과학대학 응용생명공학부) ;
  • 서원석 (동아대학교 생명자원과학대학 응용생명공학부) ;
  • 차재영 (동아대학교 생명자원과학대학 응용생명공학부) ;
  • 조영수 (동아대학교 생명자원과학대학 응용생명공학부)
  • Published : 2003.09.01
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Abstract

For selection of lactic acid bacteria for probiotics, we have examined isolated strains from Korean Dongchimi to assess the acid, bile, and pancreatic tolerance and the growth inhibition on the pathogens. Especially, a kind of isolated strains, FF-3 showed the highest resistancy to both of HCl and bile salt, as well as the highest inhibitory activities against Salmonella sp. and Escherichia coli. Further the bacteriocin of FF-3 showed relatively wide range of inhibition spectrum against gram positive and some gram negative bacterias. By using 16s rDNA sequencing method, FF-3 of the selected lactic acid bacteria were found to be identified as genus Lactobacillus.

생균제로서 가능성 있는 유산균의 선별을 위해 발효식품인 동치미로부터 분리된 균주들의 내산성, 내담즙성, 내췌장 액성 및 유해균 억제능을 조사하였다. 특히 분리된 균종 중에서 FF-3가 인공위액과 담즙산에 대한 높은 내성을 나타내었을 뿐만 아니라, Salmonella sp. 과 Escherichia coli에 대하여 높은 항균 활성을 나타내었다. FF-3유래 박테리오신은 그람 양성 및 음성 세균에서 넓은 항균 범위를 나타내었다 본 연구에서 최종선별된 FF-3 균주를 16s rDNA sequence 동정한 결과 Lactobacillus sp.으로 확인되어 FF-3으로 명명하였다.

Keywords

References

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