Protease Activity of Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food

Kook, Moo Chang; Cho, Seok Cheol; Park, Hoon; Kim, Seung Seop; Pyun, Yu Ryang; Choi, Woon Yong; Lee, Hyeon Yong

doi:10.13050/foodengprog.2011.15.2.182

Food Eng. Prog. 2011; 15(2):182-187

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2011.15.2.182

Article

전통 발효식품으로부터 Protease 활성을 보유한 유산균의 분리 및 동정

국무창¹^,², 조석철³, 박훈⁴, 김승섭⁵, 변유량², 최운용⁵, 이현용⁵^,^*

Protease Activity of Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food

Moo Chang Kook¹^,², Seok Cheol Cho³, Hoon Park⁴, Seung Seop Kim⁵, Yu Ryang Pyun², Woon Yong Choi⁵, Hyeon Yong Lee⁵^,^*

Author Information & Copyright ▼

¹안양대학교 해양생명공학과

²(주) 바이오벤 연구개발팀

³경희대학교 피부생명공학센터

⁴선문대학교 식품과학과

⁵강원대학교 BT 특성화대학 생물소재공학전공·생명공학연구소

¹Department of Marine biotechnology, Anyang University

²R&D Division, Biovan Co., Ltd.

³Skin Biotechnology Center, Kyung Hee University

⁴Department of Food Science, Sun Moon University

⁵Department of Biomaterials Engineering, College of Bioscience and Biotechnology, Research Institute of Bioscience and Biotechnology, Kangwon National University

^*Corresponding author: Hyeon Yong Lee, Department of Biomaterials Engineering, College of Bioscience and Biotechnology, Research Institute of Bioscience and Biotechnology, Kangwon National University, Chuncheon-si, Gangwon-do 200-701, Republic of Korea, Tel: +82-33-250-6455; Fax: +82-32-253-6560, E-mail: hyeonl@kangwon.ac.kr

ⓒ Copyright 2011 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 22, 2010; Revised: Mar 03, 2011; Accepted: Mar 03, 2011

Published Online: May 31, 2011

Abatract

A proteolytic lactic acid bacterium was isolated from Korean traditional fermented foods. The isolate BV-26, which had a protease activity (24 U/mg-crude protein), was identified as Lactobacillus plantarum by the API 50CHL kit and 16S rDNA analysis (99.9% of homology), and named as L. plantarum BV-26. Cell growth and protease activity of L. plantarum BV-26 was determined in MRS broth using 5L jar fermentor at 30°C. The maximum growth of L. plantarum BV-26 was reached at 18 hr in MRS broth, while protease activity of BV-26 was detectable at 12 hr and the highest activity was obtained after 16 hr cultivation. Therefore, we expect that the proteolytic lactic acid bacteria, L. plantarum BV-26, may be used as a starter for the fermentation of animal feed. Especially, the fermentation of soybean meal with the strain can be applied for improving feed utilization.

Keywords: protease; animal feed; lactic acid bacteria; Lactobacillus plantarum

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전통 발효식품으로부터 Protease 활성을 보유한 유산균의 분리 및 동정

Abatract