동치미로부터 분리한 Lactobacillus sakei J4의 항균활성 및 생균제로서 특성

Various lactic acid bacteria were isolated from Korean Dongchimi (whole radish Kimchi with added water) in order to study their antimicrobial activity, optimal culture conditions and probiotics. Among the eight isolated strains, J4 showed the highest inhibitory effect on pathogens (Bacillus cereus KCTC 3624, Listeria monocytogenes KCTC 13064, Staphylococcus aureus subsp. aureus KCTC 3881, Escherichia coli KCTC 2441, Salmonella enterica subsp. enterica KCTC 2514, Vibrio parahaemolyticus KCTC 2729). It was identified as Lactobacillus sakei based on its morphological and 16S rRNA gene sequence, and designated as L. sakei J4. The optimal pH of the medium, culture temperature and shaking speed for the antimicrobial substance (s) production were pH 8.5, 30°C and 0 rpm, respectively. L. sakei J4 had 24.3% of survival after 2 hr incubation in the artificial gastric juice, 25.8% of survival after 24 h incubation in the presence of 0.3% oxgall and 101.2% of survival after 24 hr incubation in the 0.5% pancreatic juice. These results suggest that Lactobacillus sakei J4 may be commercially used for the probiotic culture.