Physiological Characteristics and Production of Vitamin K2 by Lactobacillus fermentum LC272 Isolated from Raw Milk

• 발행기관: 한국축산식품학회
• 저자명: Sang Dong Lim Kee Sung Kim Jeong Ryong Do
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제31권 제4호, 513~520쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2011.08.31

영문 초록

In order to develop a new starter culture for fermented milk, Lactobacillus fermentum LC272 was isolated from raw milk and its physiological characteristics were investigated. The vitamin K2 concentration of L. fermentum LC272 was 184.94 μg/L in Rogosa medium and 63.93 μg/L in the reconstituted skim milk. The optimum growth temperature for L. fermentum LC272 was determined to be 40℃ and it took 24 h for the pH to reach 5.2 under this condition. L. fermentum LC272 was more sensitive to rifampicin relative of the other 15 different antibiotics tested, and showed most resistance to streptomycin. L. fermentum LC272 showed higher activities to leucine arylamidase and acid phosphatase. It was comparatively tolerant to bile juice and acid and displayed high resistance against Salmonella Typhimurium and Staphylococcus aureus with rates of 82.9 and 86.3% respectively. These results demonstrated that L. fermentum LC272 could be an excellent starter culture for fermented milk with high levels of vitamin K2 production.

키워드

Lactobacillus fermentum vitamin K2 physiological characteristics fermented milk