[논문]Bifidobacterial Growth Stimulation by Lactobacillus casei via Whey Fermentation

Moon, Gi-Seong

doi:10.3746/jfn.2009.14.3.265

Bifidobacterial Growth Stimulation by Lactobacillus casei via Whey Fermentation 원문보기

Journal of food science and nutrition, v.14 no.3, 2009년, pp.265 - 268

Moon, Gi-Seong (Department of Biotechnology, Chungju National University)

Abstract ▼ AI-Helper

Three-hundred bacterial isolates from a natural cheese were screened for the production of bifidobacterial growth factor by whey fermentation. Based on this screen, two whey samples fermented by strains designated as CJNU 0421 and CJNU 0588 were found to effectively stimulate the growth of a bifidobacterial strain, Bifidobacterium longum FI10564, by 1.6$\sim$1.7 fold compared to a control, in which non-fermented whey medium was added. The two isolates were identified to be Lactobacillus casei (99% identity) by 16S rRNA gene sequencing and named Lactobacillus casei CJNU 0421 and CJNU 0588, respectively. The whey sample fermented by CJNU 0588 did not enhance the growth of other bacteria such as Escherichia coli and Listeria monocytogenes, suggesting that the whey fermentation metabolites from the isolate could be used for the selective stimulation of bifidobacteria.

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제안 방법

Therefore, whey can be a good medium for the production of valuable metabolites via microbial fermentation (12,13). In this study, we assessed the potential use of whey as media and screened 300 bacterial isolates from a natural cheese for the production of bifidobacterial growth factors via whey fermentation. From this initial screen, two isolates were selected for this purpose.
To determine if the whey sample fermented by CJNU 0588 could stimulate the growth of other bacteria such as Escherichia coli DH5α and Listeria mono-cytogenes ATCC 19111, the growths of these bacteria were tested in the sample.
For this reason, the data acquired up to this point may have been influenced by the procedure used in the test sample preparation. To exclude the possibilities of technical error, the experimental results were further confirmed by conducting several tests in triplicate. In these multiple experiments, the two whey samples fermented by CJNU 0421 and CJNU 0588 were found to consistently enhance the growth of the employed bifidobacterial strain.
16S rRNA gene sequencing was performed to identify the isolates that produced bifidobacterial growth factors. Two isolates (CJNU 0421 and CJNU 0588) were cultured in 5 mL of MRS broth and sent to a biotech com- pany (Macrogen Co., Seoul, Korea) where the sequences were analyzed. The BLAST (Basic Local Alignment Search Tool) program (blastn), provided by the National Center for Biotechnology Information (NCBI; http://www.

성능/효과

Because the final goal of this study was to select GRAS (Generally Recognized as Safe) strains that could be easily commercialized and used in the food or pharmaceutical industries, the cell category identifications of CJNU 0421 and CJNU 0588 were considered very important. Since the two strains were isolated from a natural cheese, we expected that the isolates belonged to a GRAS level bacterial category.
1), compared to the controls. These results indicate that the two strains, CJNU 0421 and CJNU 0588, could produce bifidobacterial growth factors via whey fermentation, in which the fermented media enhanced the growth of B. longum FI10564.

후속연구

Because whey itself also contains functional ingredients (8,11), the combined functional metabolites would significantly improve the value of fermented whey. In this respect, the results of this study are highly relevant and the growth conditions of the L. casei strains screened in this study should be optimized to maximize the production of bifidobacterial growth factors. In addition, these occurring growth factors should be identified and characterized.

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DOI : 10.3746/jfn.2009.14.3.265 [무료]
한국식품영양과학회 : 저널
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