사료용 생균제 개발을 위한 마늘 내성 유산균의 분리

김유진¹^,², 장서정¹^,², 박정민², 김창욱³, 박영서¹^,^*

Isolation of Garlic Resistant Lactic Acid Bacteria for Feed Additives

Yu-Jin Kim¹^,², Seo-Jung Jang¹^,², Jung-Min Park², Chang-Uk Kim³, Young-Seo Park¹^,^*

¹경원대학교 식품생물공학과

²한국미생물보존센터

³(주)티제이바이오

¹Department of Food Science and Biotechnology, Kyungwon University

²Korean Culture Center of Microorganisms

³TJ Bio Co., Ltd.

^*Corresponding author: Young-Seo Park, Department of Food Science and Biotechnology, Kyungwon University, Seongnam, Gyeonggi-do 461-701, Korea, Tel: +82-31-750-5378; Fax: +82-31-750-5273, E-mail: ypark@kyungwon.ac.kr

ⓒ Copyright 2009 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 26, 2009; Revised: Nov 12, 2009; Accepted: Nov 12, 2009

Published Online: Nov 30, 2009

Abatract

Lactic acid bacteria was isolated for the production of probiotic animal feed supplemented with garlic and its antimicrobial properties were investigated. A total of 112 strains of lactic acid bacteria which grew on the medium containing garlic extract were isolated from kimchi, jeotgal, and jangachi. Among them 14 strains were tested for acidand bile salt-resistance as well as antimicrobial activities against animal pathogenic bacteria such as Salmonella choleraesuis, Escherichia coli, Staphylococcus aureus, and Shigella flexneri. Of these strains, a strain P'GW50-2 from pickled scallion with most desirable properties was selected and identified as Lactobacillus plantarum TJ-LP-002. Antimicrobial activity of L. plantarum TJ-LP-002 showed relatively wide range of inhibition spectrum against Gram negative bacteria such as Aeromicrobium hydrophila, E. coli, Pseudomonas, Salmonella, Shigella, and some Gram positive bacteria such as Bacillus cereus, Staphylococcus aureus, Clostridium perfringens, and Propionibacterium.

Keywords: Allium sativum; lactic acid bacteria; antimicrobial properties; probiotic animal feed