[논문]가자미 식해 발효에서 Lactobacillus brevis GS1022과 Pediococcus inopinatus GS316의 균총 변화 연구

임수정; 배은영; 설민경; 조영제; 정희영; 김병오

doi:10.5352/jls.2020.30.6.491

가자미 식해 발효에서 Lactobacillus brevis GS1022과 Pediococcus inopinatus GS316의 균총 변화 연구
Change in Lactobacillus brevis GS1022 and Pediococcus inopinatus GS316 in Gajami Sikhae Fermentation 원문보기

생명과학회지 = Journal of life science, v.30 no.6, 2020년, pp.491 - 500

임수정 (경북대학교 식품공학부) , 배은영 (경북대학교 식품공학부) , 설민경 (경북대학교 식품공학부) , 조영제 (경북대학교 식품공학부) , 정희영 (경북대학교 응용생명과학부) , 김병오 (경북대학교 식품공학부)

초록
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유산균은 장 건강, 심장질환, 우울증, 비만 등을 예방하고 치료할 수 있다고 널리 알려져 있고, 특히 한국은 다양한 발효식품에서 유산균을 섭취할 수 있다. 하지만 국내 발효식품에서 분리된 유산균에 대한 연구는 대부분 김치에 한정되어 있기 때문에 대표적인 어류 전통 발효식품인 식해류의 유산균에 대한 연구는 미비한 실정이다. 따라서 본 연구는 한국의 전통발효식품인 가자미 식해의 발효에 관여하는 유산균의 배양일에 따른 균총의 변화를 관찰하고, 가자미 식해로부터 프로바이오틱스로 이용 가치가 있는 균을 분리하기 위해 시행되었다. 포항의 가정집에서 제조된 가자미 식해에서 유산균을 제조일로부터 50일까지 5일 간격으로 분리하고 동정하였고, 동정 결과 P. pentosaceus, P. inopinatus, Lc. mesenteroides, L. brevis, L. plantarum 5개 균주가 발효에 관여함을 알 수 있었다. 발효가 진행됨에 따라 초기 발효에는 Pediococcus sp.가, 중기 이후부터는 Lactobacillus sp.가 우세하게 발효에 관여하는 것을 확인할 수 있었다. 분리한 유산균 중 우수한 프로바이오틱 활성을 가지는 균주를 알아보기 위하여 산내성, 담즙산 내성 시험을 통해 균주를 선별한 뒤 응집능, 표면 소수성, 항균 활성, 항산화 활성 등을 평가하였다. 그 결과 본 연구의 가자미 식해 분리 균주 중 최종적으로 선택된 소화액 내성이 뛰어난 L. brevis GS1022와 응집능이 뛰어난 P. inopinatus GS316은 프로바이오틱 균주로 이용할 가치가 충분하다고 사료된다.

Abstract ▼ AI-Helper

Lactic acid bacteria are widely known to prevent and treat intestinal health conditions, heart disease, depression, and obesity. In Korea, such bacteria are commonly consumed through various fermented foods, although most are isolated from kimchi, and research on the lactic acid bacteria in fermented seafood is insufficient. This study was therefore conducted to observe changes in bacterial flora according to the culture date of lactic acid bacteria in the fermentation of traditional Korean Gajami Sikhae produced in Pohang and to isolate the bacteria of probiotic value. The bacteria were periodically isolated and identified from date of preparation to 50 days after preparation to investigate which Lactobacillus are involved in Gajami Sikhae. As fermentation progressed, it was confirmed that Pediococcus sp. and Lactobacillus sp. participate predominantly in the early and later periods of fermentation, respectively. During the entire fermentation period, 170 isolates were screened, and the following five species were found to be involved: Pediococcus pentosaceus, Pediococcus inopinatus, Leuconostoc mesenteroides, Lactobacillus brevis, and Lactobacillus plantarum. Five strains of these species were selected through acid and bile tolerance tests, and their coaggregation, autoaggregation, hydrophobicity, antibacterial, and antioxidant activities were then evaluated. As a result, it is thought that L. brevis GS1022, which has excellent digestive fluid resistance, and P. inopinatus GS316, which has excellent cohesiveness, may be useful as probiotic strains.

주제어

표/그림 (9)

표 Table 1. Primers used in this study
그림 Fig. 1. Changes in lactic acid bacteria during Gajami Sikhae fermentation.
그림 Fig. 2. Survival rates of lactic acid bacteria after 4 hr at a pH of 2.5.
그림 Fig. 3. Survival rates of lactic acid bacteria after 4 hr in 0.3% (w/v) oxgall.
표 Table 2. Autoaggregation percentages for probiotic strains of Gajami Sikhae origin after incubation
표 Table 3. Coaggregation of probiotic and pathogenic strains as determined by spectrophotometry
그림 Fig. 4. Cellular hydrophobicity of lactic acid bacteria.
표 Table 4. Antimicrobial activity of probiotic strains present in Gajami Sikhae
그림 Fig. 5. DPPH radical scavenging activity of lactic acid bacteria.

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문제 정의

Because many LAB isolated from kimchi are probiotic, it is expected that LAB isolated from Gajami Sikhae will also be probiotic. The purpose of this study was to investigate the types and dominant species of LAB involved in the fermentation of Gajami Sikhae. LAB were isolated every five days during the fermentation process, and changes in the microflora were examined.

대상 데이터

The coaggregation (%) was calculated using the equation [(OD_Patho + OD_Lb) / 2 − (ODmix) / (OD_Patho+ OD_Lb) ×100], where OD_Patho and OD_Lb were the OD₆₀₀values of each strain and OD_mix was the value of the mixed-strain culture medium. The indicator strain C. albicans ATCC 10231 was procured from American Type Culture Collection (ATCC). Escherichia coli KCTC 2571, Listeria monocytogenes KCTC 13064, and Staphylococcus aureus KCTC 1916 were procured from Korean Agricultural Culture Collection.

데이터처리

Means with differed letters (a-e) with the value in the same pathogenic strains are significantly different at p<0.05 by Duncan’s multiple range test.
Means with different letters (a-e) above the bars for the same strain are significantly different at p<0.05 by Duncan’s multiple range test.
Data are expressed as the mean ± SD (n=3). Means with different letters (a-e) above the bars for the same strains are significantly different at p<0.05 by Duncan’s multiple range test.
The differences among groups were assessed using Duncan’s multiple range test.

이론/모형

45 μm, echromscience, Korea). The DPPH free radical scavenging activity was measured according to the method of BrandWilliams [2]. A 1-ml volume of DPPH solution (200 μM in methanol) was mixed with 800 μl of LAB culture supernatant, and the reaction was terminated at room temperature for 30 min.
The antimicrobial activities of the isolates were determined using the disc diffusion method [4]. The indicator strain was the same as that used in the autoaggregation and coaggregation test.

성능/효과

All six LAB showed over 75% activity (Fig. 5), demonstrating that all the LAB have antioxidant activity similar to that of BHT 200 μg/ml (77.6%), a synthetic antioxidant.
In this study, 11 strains showed a aggregation ability of 19%–89% after 24 hr (Table 2).
3% in a study by Todorov [28]. The six LAB selected in this study showed a hydrophobicity of approximately 25% for ethyl acetate, 70% for chloroform, and 95% for xylene (Fig. 4). According to Perez [19], bacterial cell surface hydrophobicity >85% becomes beneficial for adhering to epithelial cells.

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저자의 다른 논문 :

표제어: PCR

동의어: Packet Collision Rate

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용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

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