동치미로부터 분리한 Lactobacillus sakei J4의 항균활성 및 생균제로서 특성

박중현¹, 오덕환¹, 정하열²^,^*

Antimicrobial Activity of Lactobacillus sakei J4 Isolated from Korean Dongchimi and Its Probiotic Properties

Joong-Hyun Park¹, Deog-Hwan Oh¹, Ha-Yull Chung²^,^*

¹강원대학교 바이오산업공학부 식품생명공학전공

²한경대학교 식품생물공학과 및 식품생물산업연구소

¹Department of Food Science and Biotechnology, Kangwon National University

²Department of Food Science and Biotechnology, Hankyong National University and Food and Biotechnology Research Center

^*Corresponding author: Ha-Yull Chung, Department of Food Science & Biotechnology, Hankyong National University, Anseong, Gyeonggi 456-749, Korea. Tel: +82-31-670-5156; Fax: +82-31-677-0990, E-mail: chy@hknu.ac.kr

ⓒ Copyright 2012 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: Mar 13, 2012; Revised: May 18, 2012; Accepted: May 18, 2012

Published Online: May 31, 2012

Abatract

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.

Keywords: probiotics; Lactobacillus sakei; antimicrobial; Dongchimi; lactic acid bacteria