Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Production of Reuterin by Batch and Continuous Reactor and Antimicrobial Characteristics of Reuterin

회분식과 연속식에 의한 루테린 생산 및 루테린의 항균 특성

  • Yum, Eun-Mi (Department of Food and Nutrition, Seoul National University) ;
  • Kim, Ji-Yeun (Department of Food and Nutrition, Seoul National University) ;
  • Shin, Hyun-Kyung (Department of Food and Nutrition, Hallym University) ;
  • Ji, Geun-Eog (Department of Food and Nutrition, Seoul National University, Research Center, Bifido Co.)
  • 염은미 (서울대학교 식품영양학과) ;
  • 김지연 (서울대학교 식품영양학과) ;
  • 신현경 (한림대학교 식품영양학과) ;
  • 지근억 (서울대학교 식품영양학과, (주)비피도 기술연구소)
  • Published : 2004.02.28
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Abstract

Reuterin production efficiency of Lactobacillus reuteri, which converts glycerol into reuterin (antimicrobial substance) under anaerobic condition, was examined. When compared at $32,\;37,\;and\;42^{\circ}C$, production rate and total amount produced increased with increasing incubation temperature. Reuterin production terminated earlier at $42^{\circ}C$ than at $32\;and\;37^{\circ}C$. Presence of various amino acids in the reaction mixture generally decreased reuterin production, whereas proline did not inhibit reuterin production. A continuous-type reactor in which glycerol was passed through the chamber containing L. reuteri cells produced greater amount of reuterin than when batch-type process was used.

Lactobacillus reuteri는 혐기적 조건에서 글리세롤을 대사하여 강력한 항균물질인 루테린을 생산한다. 본 연구의 목적은 다양한 조건에서 루테린의 생산성을 비교 연구하는 것이었다. 회분식 배양에서 $32,\;37,\;42^{\circ}C$에서 비교하였을 때 온도가 높을 수록 시간당 생산되는 량은 많았고 생산이 더 빠른 시간내에 둔화되었으며 생산되는 총량이 더 많았다. 다양한 아미노산을 첨가한 상황에서 생산된 루테린 활성을 조사하였을 때 proline을 제외하고 대부분의 아미노산은 루테린 활성을 저하시켰다. 생산된 루테린은 다양한 식중독균의 사멸을 유도하였다. 생산성을 증가시키기 위하여 L. reuteri 세포를 반응기에 현탁시키고 글리세롤 용액을 연속적으로 통과시켰다. 회분식에 비교하여 연속식 공정으로 루테린 생산성은 현저히 증가하였다.

Keywords

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