김치에서 분리된 젖산균의 β-glucosidase 활성 탐색

장미희¹, 김명동¹^,^*

Exploration of β-Glucosidase Activity of Lactic Acid Bacteria Isolated from Kimchi

Mi-Hee Jang¹, Myoung-Dong Kim¹^,^*

¹강원대학교 바이오산업공학부

¹School of Biotechnology and Bioengineering, Kangwon National University

^*Corresponding author: Myoung-Dong Kim, School of Biotechnology and Bioengineering, Kangwon National University, Chuncheon 200-701, Korea, Tel: +82-33-250-6458; Fax: +82-33-241-0508, E-mail: mdkim@kangwon.ac.kr

ⓒ Copyright 2010 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: Jul 07, 2010; Revised: Aug 03, 2010; Accepted: Aug 04, 2010

Published Online: Aug 31, 2010

Abatract

The β-glucosidase (E.C. 3.2.1.21) production capabilities of lactic acid bacteria isolated from a variety of kimchi (fermented vegetables) were examined. When grown in a medium containing cellobiose as carbon source, most lactic acid bacteria showed significantly higher intracellular levels of β-glucosidase than the extracellular levels. A maximum intracellular β-glucosidase activity of 3.7±0.5 (unit/mg protein) was obtained in the case of Weissella cibaria KFRI88010 isolated from kimchi. The optimum reaction conditions for W. cibaria KFRI88010 β-glucosidase activity were pH 5.0 and 37°C, and addition of divalent cations to the reaction mixture resulted in a notable decrease in enzyme activity. The β-glucosidase activity was enhanced twofold when W. cibaria KFRI88010 was grown in a medium containing fructose as compared with to a medium containing glucose or cellobiose.

Keywords: β-glucosidase; kimchi; lactic acid bacteria; Weissella cibaria