Functional Characterization of Lactobacillus sakei JK-17 Isolated from Long-term Fermented Kimchi, Muk Eun Ji

김동선,; 조형우,; 김대한,; 오계헌,

doi:10.7841/ksbbj.2013.28.1.18

Cited by 8 publications

(3 citation statements)

References 13 publications

(4 reference statements)

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“…양한 논문에서 유산균이 생성하는 젖산과 초산 등의 유기산 에 기인한 항균력을 보고하고 있으며[10,11], 유산균이 생성 하는 Lactobacillus 종에서 생산하는 젖산은 항균력 외에도 그람음성 세균의 outer membrane의 막투과제로 작용하여 항균물질이 투과할 수 있게 하여 항균물질의 효과를 증진 시 킬 수 있는 것으로 나타났다[1].…”

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Characterization and Immunomodulation Activity of Lactobacillus sakei L2 and L8 Isolated from Chicken Cecum

Sim¹,

Park²,

Lim³

2016

Microbiology and Biotechnology Letters

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The aim of this study was to investigate the potential of lactic acid bacteria (LAB) strains as probiotics. Two strains were isolated from healthy chicken cecum and their acid and bile tolerance, residual organic acids, antibacterial activity against pathogenic bacteria, and immunomodulation activity were measured. Identification of the isolated strains was performed using the API 50CHL system and phylogenetic analysis using 16S rDNA sequencing. The isolates were determined to be Lactobacillus sakei strains. The acid tolerance of strains L2 and L8 was high enough that 75% of the inoculum survived in pH 2 for 2 h. The bile tolerance of both strains was observed at a 1% Oxgall concentration in MRS broth. The production of organic acids (lactic acid and acetic acid) and pH changes during growth were monitored and the maximum concentrations were obtained after 48 h of incubation. Culture supernatants of the two LAB strains showed strong antibacterial activity against pathogenic bacteria. The heat-killed LAB cells also induced high levels of immune cell proliferation compared with the control, and stimulated IL-6 and TNF-α production in mouse macrophages. Therefore, L. sakei strains L2 and L8 can be considered suitable probiotic bacteria.

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Characterization and Immunomodulation Activity of Lactobacillus sakei L2 and L8 Isolated from Chicken Cecum

Sim¹,

Park²,

Lim³

2016

Microbiology and Biotechnology Letters

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“…SK-7 균주의 경우 72시간까지 지속적으로 pH가 감소하였으나, YK-11 는 36시간까지 감소하였으며, 그 후 거의 일정하게 유지되었다. (Song et al, 2009;Kim et al, 2013).…”

Section: 항산화능 측정unclassified

Studies on the Functional Properties of Lactic Acid Bacteria Isolated from Home-made Yogurt and Commercial Yogurt

Choi¹,

Yun²,

Oh³

2014

The Korean Journal of Microbiology

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The objective of this work is to investigate and compare several functional properties of lactic acid bacteria (LAB), Lactobacillus casei SK-7 isolated from home-made yogurt and Lactobacillus bulgaricus YK-11 from commercial yogurt. Initially, physiological and biochemical properties of SK-7 and YK-11 were characterized. Phylogenetic analysis using 16S rRNA sequencing were performed to identify the strains, and the strain could be assigned to Lactobacillus casei and Lactobacillus bulgaricus, designated as L. casei SK-7 and L. bulgaricus YK-11. Phylogenetic tree of SK-7 and YK-11 was plotted based on 16S rRNA sequence comparisons. Production of lactic acid and organic acid, and pH changes in the cultures of SK-7 and YK-11 were monitored during 72 h. During the incubation period, several functional properties of L. casei SK-7 and L. bulgaricus YK-11 were examined. L. casei SK-7 and L. bulgaricus YK-11 cultures eliminated 93.9% and 88.2% of nitrite, respectively. Antioxidant activity of cultural supernatants of SK-7 and YK-11 were 62.6%, 54.9%, and activity of β-galactosidase were 14.9 units/mg and 13.1 units/mg, respectively. The antimicrobial activities were examined with 20-fold concentrated culture supernatants from the cultures of SK-7 and YK-11. The activities of SK-7 supernatants were clearly observed against all microorganisms in this work, whereas no activities were observed in YK-11 supernatants. Although it might be conducted additional functional research, functional properties of LAB isolated from home-made yogurt have been shown to be better than those of commercial yogurt in this work.

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“…동치미는 한국의 대표적인 발효 식품인 김치의 한 종류로 서, 일반적인 김치와 다르게 무와 마늘, 생강, 양파, 파 등이 포함된 여러 양념을 버무리고 물을 넣어 발효시킨 김치이며, 매운 맛이 다른 김치에 비해 덜하고 발효 중에 생성되는 유 기산에 의해 독특한 풍미를 나타낸다. 김치의 발효에 관여하 는 젖산균의 분리와 분리균주의 특성에 대한 여러 연구가 발 표되어왔다 [11][12][13][14]. 동치미를 발효시키는 대표적인 젖산균 으로는 Leuconostoc, Lactobacillus, Pediococcus, Streptococcus 속 등이 알려져 있다 [15].…”

Section: Introductionunclassified

Studies on the Enhanced Physiological Activities of Mixed Lactic Acid Bacteria Isolated from Fermented Watery Kimchi, Dongchimi

최문섭¹,

김동민²,

오계헌³

2015

KSBB Journal

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The aim of this study was to investigate the efficacy of enhanced physiological activities in cultures isolated from Korean fermented watery Kimchi, Dongchimi, of single lactic acid bacteria (LAB), and when these three are mixed LAB as probiotics. Using the BIOLOG system and 16S rRNA sequencing, the isolates were characterized, and identified and assigned to Leuconostoc mesenteroides DK-3, Leuconostoc dextranicum DK-6, and Lactobacillus curvatus DK-13, respectively. Growth rate and pH changes, production of organic acids as metabolites, and physiological activities of the single and mixed LAB cultures, were monitored and compared. In mixed LAB cultures after 72 h of incubation, the maximum concentrations of lactic acid and acetic acid were approximately 340.5 mM and 191.9 mM, respectively, and pH changed from 7.00 to 3.62. Mixed LAB cultures were able to eliminate 96.3% of nitrite. Activities of antioxidant and β-galactosidase were 60.3% and 16.8 units/mg, respectively. Significant antibacterial activity of the concentrated supernatants was demonstrated against several food-poisoning bacteria. Physiological activities obtained from the mixed LAB cultures have been shown to be considerably higher than those of single LAB cultures. In conclusion, these studies demonstrate that compared to the single cultures, all physiological activities in mixed LAB cultures are significantly enhanced.

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Functional Characterization of Lactobacillus sakei JK-17 Isolated from Long-term Fermented Kimchi, Muk Eun Ji

Cited by 8 publications

References 13 publications

Characterization and Immunomodulation Activity of Lactobacillus sakei L2 and L8 Isolated from Chicken Cecum

Characterization and Immunomodulation Activity of Lactobacillus sakei L2 and L8 Isolated from Chicken Cecum

Studies on the Functional Properties of Lactic Acid Bacteria Isolated from Home-made Yogurt and Commercial Yogurt

Studies on the Enhanced Physiological Activities of Mixed Lactic Acid Bacteria Isolated from Fermented Watery Kimchi, Dongchimi

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