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

  • 제42권4호
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  • Pages.627-632
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  • 2013
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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김치로부터 Phytate 분해 유산균 선별 및 현미에서 반응특성

Selection of Phytate-degrading Lactic Acid Bacteria from Kimchi and Reaction Properties in Brown Rice

  • 투고 : 2012.10.26
  • 심사 : 2013.03.21
  • 발행 : 2013.04.30
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초록

본 연구는 phytate를 myo-inositol과 무기태인으로 분해시키는 효소인 phytase 생산균주의 분리 및 현미의 phytate 저감 최적 온도 및 pH에 관한 것이다. 먼저 phytase 활성 측정을 통하여 우수한 phytase 활성을 가지는 균주를 김치로부터 분리 및 선발하고 내산성과 내열성 실험으로 균주의 특성을 파악하고, 당 이용성 조사 및 16S rRNA sequence 분석으로 L. sakei가 동정되어 이 균주를 L. sakei Wikim001으로 명명하였다. L. sakei Wikim001에 의한 현미의 phytate 분해능을 확인하였으며, L. sakei Wikim001의 현미의 phytate 분해의 적정반응 pH는 5.0~6.5이며 온도는 $30{\sim}40^{\circ}C$.로 나타났다.

High levels of an extracellular phytase were isolated from kimchi and found to be produced from a bacterial strain of Lactobacillus sakei (designated as L. sakei Wikim001). Phytase activity was measured from liberated inorganic phosphate obtained by a modification of the ammonium molybdate method using brown rice. Phytase activity was also detected in the culture broth supernatant at the stationary phase. The highest levels of phytase activity from L. sakei Wikim001 were detected at pH 5.0~6.5 and $30{\sim}40^{\circ}C$.

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참고문헌

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피인용 문헌

  1. Phytate Reduction and Quality Characteristics of Brown Rice Inoculated with Phytate-degrading Lactic Acid Bacteria vol.30, pp.4, 2014, https://doi.org/10.9724/kfcs.2014.30.4.480
  2. Effects of brown rice diets inoculated with Lactobacillus sakei Wikim001 having phytase activity on the osteoporosis in ovariectomized mice model vol.24, pp.4, 2015, https://doi.org/10.1007/s10068-015-0178-9
  3. Selection of Lactic Acid Bacteria with Antibacterial Activity for Extension of Kimchi Shelf-life vol.43, pp.2, 2014, https://doi.org/10.3746/jkfn.2014.43.2.328
  4. Effects of Brown Rice Extract Treated with Lactobacillus sakei Wikim001 on Osteoblast Differentiation and Osteoclast Formation vol.19, pp.4, 2014, https://doi.org/10.3746/pnf.2014.19.4.353
  5. 꼬리진달래 발효추출물의 이화학적 특성 및 생리활성 연구 vol.28, pp.8, 2013, https://doi.org/10.5352/jls.2018.28.8.938