Most of the lactic acid bacteria seed industry in Korea depends on imports. Development and industrialization of lactic acid bacteria derived from traditional fermented foods suitable for Koreans are needed. Therefore, the ultimate goal of this study was to optimize the culture of traditional fermen...
Most of the lactic acid bacteria seed industry in Korea depends on imports. Development and industrialization of lactic acid bacteria derived from traditional fermented foods suitable for Koreans are needed. Therefore, the ultimate goal of this study was to optimize the culture of traditional fermented food - derived lactic acid bacteria, and to optimize the culture medium for the industrial application and to manufacture the add a coating agent for stable probiotics.
First, we have developed an efficient and economical cabbage juice medium (CJM) by optimizing the process of cabbage extraction and pasteurization and replenishing various nutritional deficiencies.
Leuconostoc mesenteroides is used as a starter to produce high quality kimchi product. The pasteurized cabbage juice was determined to be a good medium candidate to cultivate Leu. mesenteroides showing maximal cell numbers (9.85 × 10^8 CFU/mL) after 24 hr. Addition of sucrose and yeast extract with soy peptone resulted in increment of bacterial cell counts in CJM showing supplementing effect of lacking nutrients. Furthermore, addition of shell powder gave a protective effect on bacterial cells by preventing pH decline and organic acids accumulation in CJM, resulting in 2-fold increase of bacterial counts. Taken together, the optimized composition of CJM was 70% cabbage juice diluted with water, 0.5% (w/v) sucrose, 1% (w/v) yeast extract, 1% (w/v) soy peptone, and 1.5% (w/v) ark shell powder.
The CJM developed in this study was able to yield a comparable level of bacterial counts with MRS medium and reduce the cost almost 10-fold. This optimized CJM can be used for economical production of bacterial cells particularly originated from a plant-related ecosystem.
In addition, MRS medium, which is commonly used for culturing lactic acid bacteria, is expensive and controversial because there is a potential risk of the raw material of the medium due to mad cow disease. Based on the safety-proven food ingredients, Development is needed. This study is to study the composition of industrial culture medium composition for high concentration culture of lactic acid bacteria having immunological activity and other functionalities. As a result, the growth rate of the maximum number of viable cells was found to be higher than that of the control MRS broth up to 76%. The final optimum medium was composed of 1.5% of glucose, 1% of soy peptone, 1% of yeast extract, 0.5% of sodium acetate, 0.1% of dibasic potassium phosphate, 0.1% of Tween 80, 0.05% of magnesium sulfate, 0.005% of manganese sulfate and 0.1% respectively. When Lactobacillus plantarum DK119 was applied to this optimum medium, the number of viable cells was 7.20 × 10^9 CFU/mL, slightly higher than that of MRS medium showing 4.77 × 10^9 CFU/mL of viable cells. In addition, the culture medium of Lactobacillus plantarum JSA22 and Lactobacillus brevis JSB22 isolated from fermented soybean product was found to be suitable as an industrial production medium because of its high growth rate in the JMO medium.
Probiotics beneficially affect the health of the host via various mechanisms in the intestine. Recent developments in probiotic products have mainly been made to maximize probiotic effects in human. Probiotics should be 10^8 CFU/g as live cells and should have a probiotic products containing doubly coated or encapsulated cells, for probiotics, or high viable cell number (more than 10^8~10 CFU/g).
Current drying and encapsulation methods for probiotics manufacturing are complicate and cost-burdened processes. The aim of this study was to develop a simple ingredient mixture to make probiotic granules via one-step process, providing not only a cryoprotective effect during freezing and drying but also high survival ratio in gastrointestinal tract. As cryoprotectans, commercially available ingredients including skim milk, monosaccharide (trehalose or glycerin), maltodextrins (with low or high degree of equivalents) were used. Their cryoprotective effect during lyophilization and survival ratios in artificial gastric juice and bile salt were measured against 3 strains of lactic acid bacteria (LAB) (Lb. plantarum, Lb. brevis, and Lc. lactis). As results, 3 mixtures with different compositions showed a cryprotective effect on LAB tested and the best compostion was dependant upon LAB ; skim milk 10%, trehalose 15%, glycerin 0.5%, and NaCl 1% was for Lb. plantarum and Lc. lactis, and maltodextrin 10% instead of skim milk was for Lb. brevis. In addition, those mixtures showed similar survival effect on LAB tested. These results demonstrate that skim milk or maltodextrins with trehalose, glycerin, and NACl can be effectively used for one-step lyophilization of LAB as an alternative method of encapsulation.
Most of the lactic acid bacteria seed industry in Korea depends on imports. Development and industrialization of lactic acid bacteria derived from traditional fermented foods suitable for Koreans are needed. Therefore, the ultimate goal of this study was to optimize the culture of traditional fermented food - derived lactic acid bacteria, and to optimize the culture medium for the industrial application and to manufacture the add a coating agent for stable probiotics.
First, we have developed an efficient and economical cabbage juice medium (CJM) by optimizing the process of cabbage extraction and pasteurization and replenishing various nutritional deficiencies.
Leuconostoc mesenteroides is used as a starter to produce high quality kimchi product. The pasteurized cabbage juice was determined to be a good medium candidate to cultivate Leu. mesenteroides showing maximal cell numbers (9.85 × 10^8 CFU/mL) after 24 hr. Addition of sucrose and yeast extract with soy peptone resulted in increment of bacterial cell counts in CJM showing supplementing effect of lacking nutrients. Furthermore, addition of shell powder gave a protective effect on bacterial cells by preventing pH decline and organic acids accumulation in CJM, resulting in 2-fold increase of bacterial counts. Taken together, the optimized composition of CJM was 70% cabbage juice diluted with water, 0.5% (w/v) sucrose, 1% (w/v) yeast extract, 1% (w/v) soy peptone, and 1.5% (w/v) ark shell powder.
The CJM developed in this study was able to yield a comparable level of bacterial counts with MRS medium and reduce the cost almost 10-fold. This optimized CJM can be used for economical production of bacterial cells particularly originated from a plant-related ecosystem.
In addition, MRS medium, which is commonly used for culturing lactic acid bacteria, is expensive and controversial because there is a potential risk of the raw material of the medium due to mad cow disease. Based on the safety-proven food ingredients, Development is needed. This study is to study the composition of industrial culture medium composition for high concentration culture of lactic acid bacteria having immunological activity and other functionalities. As a result, the growth rate of the maximum number of viable cells was found to be higher than that of the control MRS broth up to 76%. The final optimum medium was composed of 1.5% of glucose, 1% of soy peptone, 1% of yeast extract, 0.5% of sodium acetate, 0.1% of dibasic potassium phosphate, 0.1% of Tween 80, 0.05% of magnesium sulfate, 0.005% of manganese sulfate and 0.1% respectively. When Lactobacillus plantarum DK119 was applied to this optimum medium, the number of viable cells was 7.20 × 10^9 CFU/mL, slightly higher than that of MRS medium showing 4.77 × 10^9 CFU/mL of viable cells. In addition, the culture medium of Lactobacillus plantarum JSA22 and Lactobacillus brevis JSB22 isolated from fermented soybean product was found to be suitable as an industrial production medium because of its high growth rate in the JMO medium.
Probiotics beneficially affect the health of the host via various mechanisms in the intestine. Recent developments in probiotic products have mainly been made to maximize probiotic effects in human. Probiotics should be 10^8 CFU/g as live cells and should have a probiotic products containing doubly coated or encapsulated cells, for probiotics, or high viable cell number (more than 10^8~10 CFU/g).
Current drying and encapsulation methods for probiotics manufacturing are complicate and cost-burdened processes. The aim of this study was to develop a simple ingredient mixture to make probiotic granules via one-step process, providing not only a cryoprotective effect during freezing and drying but also high survival ratio in gastrointestinal tract. As cryoprotectans, commercially available ingredients including skim milk, monosaccharide (trehalose or glycerin), maltodextrins (with low or high degree of equivalents) were used. Their cryoprotective effect during lyophilization and survival ratios in artificial gastric juice and bile salt were measured against 3 strains of lactic acid bacteria (LAB) (Lb. plantarum, Lb. brevis, and Lc. lactis). As results, 3 mixtures with different compositions showed a cryprotective effect on LAB tested and the best compostion was dependant upon LAB ; skim milk 10%, trehalose 15%, glycerin 0.5%, and NaCl 1% was for Lb. plantarum and Lc. lactis, and maltodextrin 10% instead of skim milk was for Lb. brevis. In addition, those mixtures showed similar survival effect on LAB tested. These results demonstrate that skim milk or maltodextrins with trehalose, glycerin, and NACl can be effectively used for one-step lyophilization of LAB as an alternative method of encapsulation.
주제어
#Lactic acid bacteria Probiotics Medium optimization Fermentation Cryoprotectant agents
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