Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Selection of Probiotic Bacteria from Yulmoo Kimchi Using a Stimulated Human Intestinal Model System

인체장모델시스템에 의한 열무김치로부터 프로바이오틱스 균주 선발

  • Received : 2011.11.30
  • Accepted : 2012.01.20
  • Published : 2012.03.31
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Abstract

To select potent probiotics from lactic acid bacteria in Yulmoo Kimchi, an in vitro and stimulated human intestinal model system (SHIMS) test were performed. One Leuconostoc mesenteroides strain from five strains of Yulmoo Kimchi and one Lactobacillus plantarum from 12 strains of KCTC and KCCM were selected according to survival in acidic and bile salts conditions. Between the two species, Leu. mesentroides displayed higher survival activity in a SHIMS test. The strain was identified as Leu. mesentroides by 16S rRNA sequencing and was designated as Leu. mesentroides K01.

열무김치로부터 김치유산균을 분리하고 프로바이오틱스로 이용 가능한 균주를 선발하기 위하여 인체의 장관과 유사한 인체장모델시스템(SHIMS)을 이용한 in silico 실험을 수행하였다. 열무김치에서 분리한 5종과 표준균주 12종에 대해 내산성 및 내담즙산성을 시험하여 생존율이 높은 2종의 균주를 선발하였다. 선발한 균주를 SHIMS에서 시험하여 가장 높은 생존율을 나타낸 균주의 16S rRNA를 분석한 결과 Leu. mesenteroides로 동정되었으며 이 김치유산균을 Leu. mesenteroides K01으로 명명하였다. 이 균주는 SHIMS에서 생존율이 높았기 때문에 프로바이오틱스로 다양하게 이용할 가치가 있다고 판단된다.

Keywords

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