$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

김치 종류에 따른 유산균의 생물학적 및 기능적 특성

Biological and Functional Characteristics of Lactic Acid Bacteria in Different Kimchi

초록

갓김치, 배추김치, 열무김치, 깍두기로부터 348종의 유산균을 분리하여 각 김치 종류에 따른 유산균의 특징을 확인하였다. 열무김치의 유산균은 다른 3종의 김치에 비해 간균+단간균:구균의 비가 5.6:1로 구균의 함량이 적었다. Leuconostoc 속으로 추정되는 구균의 함량은 4종의 김치가 모두 유사하였으나 Lactobacillus 속으로 추정되는 간균과 단간균의 함량은 깍두기에서 60.7%로 높게 나타났다. 다른 김치에 비해 배추김치 유래 유산균 중 18.7%가 plasmid가 없었으나 plasmid를 지닌 유산균 중에는 열무김치 유래 유산균에 평균 $4.1{\pm}0.5$개의 plasmid bands가 나타났다. 세포 외 다당(EPS)을 5 mg/mL 이상 생산하는 유산균은 무를 주재료로 한 깍두기와 열무김치에 각각 11.1%, 10.9%로 갓김치와 배추김치보다 많았지만 배추김치 유래 유산균이 $8.4{\pm}2.0mg/mL$의 EPS를 생산해 다른 김치 유래 유산균들보다 1 mg이상 높았다. 갓김치에는 V. parahaemolyticus에 대한 항균력을 지닌 유산균이 많은 반면 열무김치, 배추김치, 깍두기에서 Bacillus 속, L. monocytogenes, Salmonella Typhimurium에 대해 항균력을 지닌 유산균이 갓김치보다 2배 이상으로 나타났다. 열무김치와 깍두기 유래 유산균 중 43.3%, 45.5%가 내산성을 지녔으며, 특히 깍두기의 유산균 중 36.3%가 내담즙성을 나타내 다른 김치보다 많았다. Caco-2 세포에 대한 장내부착능을 지닌 유산균은 18.6%의 비율로 갓김치에 가장 많았다. 이러한 결과에서 볼 때, 김치에 함유된 유산균은 종이 한정적임에도 불구하고 김치 종류에 따라 각 김치에 함유된 유산균의 생물학적 특징에 차이가 있었으며, 특히 내산성, 내담즙성, 장내부착능을 지닌 유산균이 김치에 따라 차이가 나타남으로써 본 연구의 결과가 프로바이오틱 기능성을 지닌 유산균을 선별하는데 유용한 자료가 될 것으로 기대된다.

Abstract

Biological and functional characteristics of lactic acid bacteria (LAB) were investigated in mustard stem/leaf kimchi (MK), cabbage kimchi (CK), young radish kimchi (YRK), and cubed radish kimchi (CRK). LAB of young radish kimchi were mainly composed of bacilli in contrast to the other kimchi. 89.2% LAB isolated from all kimchi harbored plasmids. However, LAB had an average of $4.1{\pm}0.5$ plasmid bands in YRK, more than MK, CK, and CRK. Exopolysaccharides were produced by 10.9~11.1% of LAB, and were especially by LAB isolated from radish kimchi. A significant percentage of LAB (69.5%) had antibacterial activity against one sensitive strain or more. LAB from CK, YRK and CRK had antimicrobial activities against Bacillus sp., Listeria monocytogenes, and Salmonella Typhimurium, while the LAB from MK had activities against Vibrio parahaemolyticus higher than those from the other kimchi. In YRK and CRK, acid-tolerant LAB were twice as prevalent as those in MK and CK. Bile-tolerant LAB isolated from CRK were more prevalent than other kimchi. When $10^8$ CFU of LAB were added to Caco-2 cells, 12.1% of LAB isolated from all kimchi showed similar adherent activity to Lactobacillus rhamnosus GG. LAB of MK particularly adhered to Caco-2 cells, 2.0~4.1 fold higher than LAB in the other kimchi. From these results, biological and functional characteristics of LAB varied according to the type of kimchi and LAB existing in kimchi were limited to their respective species.

참고문헌 (44)

  1. Sybesma W, Hugenholtz J, de Vos WM, Smid EJ. 2006. Safe use of genetically modified lactic acid bacteria in food, bridging the gap between consumers, green groups, and industry. Electron J Biotechnol 9: 424-448. 
  2. Lee CH, Ahn BS. 1995. Literature review on Kimchi, Korean fermented vegetable foods. I. History of Kimchi making. Korean J Dietary Culture 10: 311-319. 
  3. Lee H, Yoon H, Ji Y, Kim H, Park H, Lee J, Shin H, Holzapfel W. 2011. Functional properties of Lactobacillus strains isolated from kimchi. Int J Food Microbiol 145: 155-161. 
  4. Jo JS, Hwang SY. 1988. Standardization of Kimchi and related products (2). Korean J Dietary Culture 3: 301-307. 
  5. Han HU, Lim CR, Park HK. 1990. Determination of microbial community as an indicator of Kimchi fermentation. Korean J Food Sci Technol 22: 26-32. 
  6. Kim M, Chun J. 2005. Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. Int J Food Microbiol 103: 91-96. 
  7. Lee JS, Heo GY, Lee JW, Oh YJ, Park JA, Park YH, Pyun YR, Ahn JS. 2005. Analysis of kimchi microflora using denaturing gradient gel electrophoresis. Int J Food Microbiol 102: 143-150. 
  8. Lee MK, Rhee KK, Kim JK, Kim SM, Jeong JW, Jang DJ. 2007. A survey of research papers on Korean Kimchi and R&D trends. Korean J Food Culture 22: 104-114. 
  9. Lee JS, Chun CO, Hector M, Kim SB, Kim HJ, Park BK, Joo YJ, Lee HJ, Park CS, Ahn JS, Park YH, Mheen TI. 1997. Identification of Leuconostoc strains isolated from Kimchi using carbon-source utilization patterns. J Microbiol 35: 10-14. 
  10. Rogosa M, Mitchell JA, Wiseman RF. 1951. A selective medium for the isolation and enumeration of oral and fecal lactobacilli. J Bacteriol 62: 132-133. 
  11. Smitinont T, Tansakul C, Tanasupawat S, Keeratipibul S, Navarini L, Bosco M, Cescutti P. 1999. Exopolysaccharideproducing lactic acid bacteria strains from traditional Thai fermented foods; isolation, identification, and exopolysaccharide characterization. Int J Food Microbiol 51:105-111. 
  12. Mayr-Harting A, Hedges AJ, Berkeley RCW. 1972. Methods for studying bacteriocins. In Methods in Microbiology. Bergen DW, Norris JR, eds. Academic Press, New York, NY, USA. p 315-422. 
  13. Pinto M, Robine-Leon S, Apay M, Kedinger M, Triadou N, Dussaulx E, Lacroix B, Simon-Assmann P, Haffen K, Fogh J, Zwelbaum A. 1983. Enterocyte-like differentiation and polarization of the human colon carcinoma cell line Caco-2 in culture. Biol Cell 47: 323-330. 
  14. Kimoto J, Kurisaki J, Tsuji NM, Ohmomo S, Okamoto T. 1999. Lactococci as probiotic strains: adhesion to human enterocyte-like Caco-2 cells and tolerance to low pH and bile. Lett Appl Microbiol 29: 313-316. 
  15. Bogovic MB, Naat M, Zoric M. 2003. Adhesion of two Lactobacillus gasseri probiotic strains on Caco-2 cells. Food Technol Biotechnol 41: 83-88. 
  16. Blum S, Reniero R, Schiffrin EJ, Crittenden R, Mattila-Sandholm T, Ouwehand AC, Salminen S, von Wright A, Saarela M, Saxelin M, Collins K, Morelli L. 1999. Adhesion studies for probiotics: need for validation and refinement. Trends Food Sci Technol 10: 405-410. 
  17. Choi IK, Jung SH, Kim BJ, Park AY, Kim J, Han HU. 2003. Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product. Antonie Van Leeuwenhoek 84: 247-253. 
  18. Lee MK, Park WS, Kang KH. 1996. Selective media for isolation and enumeration of lactic acid bacteria from kimchi. J Korean Soc Food Sci Nutr 25: 754-768. 
  19. Soomro AH, Masud T. 2007. Protein pattern and plasmid profile of lactic acid bacteria isolated from dahi, a traditional fermented milk product of Pakistan. Food Technol Biotechnol 45: 447-453. 
  20. Yoon SS, Kim C. 2001. Development of host-vector systems for lactic acid bacteria. Korean J Appl Microbiol Biotechnol 29: 1-11. 
  21. Veljovic K, Terzic-Vidojevic A, Vukasinovic M, Strahinic I, Begovic J, Lozo J, Ostojic M, Topisirovic L. 2007. Preliminary characterization of lactic acid bacteria isolated from Zlatar cheese. J Appl Microbiol 103: 2142-2152. 
  22. Ricci G, Borgo F, Fortina MG. 2006. Plasmids from Lactobacilus helveticus: distribution and diversity among natural isolates. Lett Appl Microbiol 42: 245-258. 
  23. Ruas-Madiedo P, Moreno JA, Salazar N, Delgado S, Mayo B, Margolles A, de los Reyes-Gavilan CG. 2007. Screening of exopolysaccharide producing Lactobacillus and Bifidobacterium strains isolated from the human intestinal microbiota. Appl Environ Microbiol 73: 4385-4388. 
  24. Montersino S, Prieto A, MuNoz R, de Las Rivas B. 2008. Evaluation of exopolysaccharide production by Leuconostoc mesenteroides strains isolated from wine. J Food Sci 73:M196-M199. 
  25. Van der Meulen R, Grosu-Tudor S, Mozzi F, Vaningelgem F, Zamfir M, de Valdez GF, De Vuyst L. 2007. Screening of lactic acid bacteria isolates from dairy and cereal products for exopolysaccharide production and genes involved. Int J Food Microbiol 118: 250-258. 
  26. Bauer R, Bekker JP, Wyk Nv, du Toit C, Dicks LM, Kossmann J. 2009. Exopolysaccharide production by lactose-hydrolyzing bacteria isolated from traditionally fermented milk. Int J Food Microbiol 131: 260-264. 
  27. Mozzi F, Vaningelgem F, Hebert EM, Van der Meulen R, Moreno MRF, Font de Valdez G, De Vuyst L. 2006. Diversity oif heteropolysaccharide producing lactic acid bacerium strains and their biopolymers. Appl Environ Microbiol 72:4431-4435. 
  28. Galle S, Schwab C, Arendt E, Ganzle M. 2010. Exopolysaccharide- forming Weissella strains as starter cultures for sorghum and wheat sourdoughs. J Agric Food Chem 58:5834-5841. 
  29. Patricia RM, Hugenholtz J, Zoon P. 2002. An overview of the functionality of exopolysaccharides produced by lactic acid bacteria. Int Dairy J 12: 163-171. 
  30. Kaur IP, Chopra K, Saini A. 2002. Probiotics; potential pharmaceutical applications. Eur J Pharm Sci 15: 1-9. 
  31. Galvez A, Abriouel H, Lopez RL, Ben Omar N. 2007. Bacteriocin-based strategies for food biopreservation. Int J Food Microbiol 120: 51-70. 
  32. Guo XH, Kim JM, Nam HM, Park SY, Kim JM. 2010. Screening lactic acid bacteria from swine origins for multistrain probiotics based on in vitro functional properties. Anaerobe 16: 321-326. 
  33. Jacobsen CN, Nielsen VR, Hayford AE, Moller PL, Michaelsen KF, PErregaard A, Sandstrom B, Tvede M, Jakobsen M. 1999. Screening of probiotic activities of fortyseven strains of Lactobacillus spp. by in vitro techniques and evaluation of the colonization ability of five selected strains in human. Appl Environ Microbiol 65: 4949-4956. 
  34. Ahn DK, Han TW, Shin HY, Jin IN, Ghim SY. 2003. Diversity and antibacterial activity of lactic acid bacteria isolated from kimchi. Korean J Microbiol Biotechnol 31:191-196. 
  35. Galeano B, Korff E, Nicholson WL. 2003. Inactivation of vegetative cells, but not spores, of Bacillus anthracis, B. cereus, and B. subtilis on stainless steel surfaces coated with an antimicrobial silver- and zinc-containing zeolite formulation. Appl Environ Microbiol 69: 4329-4331. 
  36. Kang CH, Chung KO, Ha DM. 2002. Inhibitory effect on the growth of intestinal pathogenic bacteria by kimchi fermentation. Korean J Food Sci Technol 34: 480-486. 
  37. Ouwehand AC, Kirjavainen PV, Shortt C. Salminen S. 1999. Probiotics; mechanisms and established effects. Int Dairy J 9: 43-52. 
  38. Koll P, Mandar R, Smidt I, Hutt P, Truusalu K, Mikelsaar RH, Shchepetova J, Krogh-Andersen K, Marcotte H, Hammarstrom L, Mikelsaar M. 2010. Screening and evaluation of human intestinal lactobacilli for the development of novel gastrointestinal probiotics. Curr Microbiol 61: 560-566. 
  39. Nur YZ, Aslim B. 2010. Assessment of potential probioticand starter properties of Pediococcus spp. isolated from Turkish-type fermented sausages (sucuk). J Microbiol Biotechnol 20: 161-168. 
  40. Delgado S, O'Sullivan E, Fitzgerald G, Mayo B. 2007. Subtractive screening for probiotic properties of Lactobacillus species from the human gastrointestinal tract in the search for new probiotics. J Food Sci 72: M310-M315. 
  41. Todorov SD, Botes M, Guigas C, Schillinger U, Wiid I, Wachsman MB, Holzapfel WH. 2007. Boza, a natural source of probiotic lactic acid bacteria. J Appl Microbiol 104: 465-477. 
  42. Zago M, Fornasari ME, Carminati D, Burns P, Suarez V, Vinderola G, Reinheimer J, Giraffa G. 2011. Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses. Food Microbiol 28: 1033-1040. 
  43. Tuomola EM, Salminen SJ. 1998. Adhesion of some probiotic and dairy Lactobacillus strains to Caco-2 cell cultures. Int J Food Microbiol 41: 45-51. 
  44. Buck BL, Altermann E, Svingerud T, Kaenhammer TR. 2005. Functional analysis of putative adhesion factors in Lactobacillus acidophilus NCFM. Appl Environ Microbiol 71: 8344-8351. 

이 논문을 인용한 문헌 (4)

  1. Park, Jong-Hyuk ; Moon, Hye-Jung ; Oh, Jeon-Hui ; Lee, Joo-Hee ; Choi, Kyung-Min ; Cha, Jeong-Dan ; Lee, Tae-Bum ; Lee, Min-Jeong ; Jung, Hoo-Kil 2013. "Antibacterial activity of lactic acid bacteria isolated from traditional fermented foods and development of a starter for fermented milk" 한국식품저장유통학회지 = Korean journal of food preservation, 20(5): 712~719 
  2. Kim, Hyo Ju ; Shin, Hyun-Kyung ; Yang, Eun Ju 2013. "Production and Fermentation Characteristics of Mukeunji with a Mixed Starter" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 42(9): 1467~1474 
  3. Hwang, Gum-Hee ; Yun, Hai-Ra ; Jung, Hee-Nam ; Choi, Ok-Ja 2014. "Quality Characteristics of Baguette using Fermented Rice Bran Sourdough" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 30(3): 307~316 
  4. Min, Sung Hee 2014. "Perceptions and Acceptances related to Kimchi among Elementary School Students in Jecheon Area" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 24(5): 564~571 

원문보기

원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. 원문복사서비스 안내 바로 가기

상세조회 0건 원문조회 0건

DOI 인용 스타일