김치 유래 유산균의 발효유 스타터로서의 가능성 평가

• 영문명: Evaluation of Lactic Acid Bacteria Isolated from Kimchi as Potential Starters for Fermented Milk
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 유두나 이정은 국무창
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』9권 2호, 94~103쪽, 전체 10쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2023.12.31

영문 초록

This study aimed to confirm the suitability of lactic acid bacteria isolated from Kimchi as starters for fermented milk by assessing their carbohydrate availability, enzyme activity, and growth characteristics. The isolates L. pentosus LK013 exhibited a 99.79% similarity to L. pentosus DSM 20314T, P. pentosaceus LK019 showed a 99.86% similarity to P. pentosaceus DSM 20336T, L. brevis LK030 displayed a 99.72% similarity to L. brevis ATCC 14869T, and L. brevis P215 demonstrated a 99.59% similarity to L. brevis ATCC 14869T. Regarding carbohydrate availability, P. pentosaceus LK019 exhibited higher availability of L-arabinose, L-rhamnose, N-acetylglucosamine, amygdalin, arbutin, esculin, salicin, and gentiobiose, as well as D-form carbohydrates compared to other strains. Meanwhile, L. brevis LK030 and L. brevis P215 were able to utilize pentoses such as L-arabinose and D-ribose, as well as hexoses such as D-galactose and D-glucose. On the other hand, L. pentosus LK013 demonstrated the ability to use L-arabinose, N-acetyl-glucosamine, esculin, D-ribose, D-glucose, D-fructose, D-cellobiose, and D-maltose. In addition, P. pentosaceus LK019 exhibited higher leucine arylamidase and valine arylamidase activities than others. L. pentosus LK013 was confirmed to have enzyme activities such as Lipase, Leucine arylamidase, valine arylamidase, β-glucuronidase, α-glucosidase, and β-glucosidase. L. brevis LK030 and L. brevis P215 demonstrated outstanding activity against lipid-hydrolyzing enzymes, specifically esterase and esterase lipase, which facilitate effective digestion in the human digestive system. Furthermore, they exhibited activity against α-galactosidase, which is responsible for decomposing non-absorbable raffinose and stachyose. The growth curve analysis of lactic acid bacteria revealed that all bacteria were capable of acid production, maintaining a low pH throughout proliferation. These results suggest that the isolates (L. pentosus LK013, P. pentosaceus LK019, L. brevis LK030, and L. brevis P215) can be used as starters in fermented milk.

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키워드

lactic acid bacteria starter fermented milk carbohydrates availability enzyme activity