Selection and Physico-Chemical Characteristics of Lactic Acid Bacteria which had Cholesterol Lowering Activities

콜레스테롤 저하 유산균의 분리 및 이들 균주의 이화학적 특성

  • Oh, Min-Keun (Department of Agricultural Chemistry, Chonnam National University) ;
  • Rhee, Yong-Hwan (Department of Agricultural Chemistry, Chonnam National University) ;
  • Choi, Ki-Chun (Department of Animal Science, Chonnam National University) ;
  • Lee, Yong-Kyu (Department of Animal Science, Chonnam National University) ;
  • Shin, Seung-Yee (Department of Food Science & Technology, Dong-A Injae College) ;
  • Kim, Jong-Hyun (Department of Agricultural Chemistry, Chonnam National University)
  • 오민근 (전남대학교 농화학과) ;
  • 이영환 (전남대학교 농화학과) ;
  • 최기춘 (전남대학교 동물자원학과) ;
  • 이용규 (전남대학교 동물자원학과) ;
  • 신승이 (동아인재대학 식품가공과) ;
  • 김종현 (전남대학교 농화학과)
  • Published : 1999.05.31

Abstract

Four strains of lactic acid bacteria which had cholesterol lowering activities were selected from foreign fermented milk. The strains were identified as Lactobacillus(L.) rhamnosus 2084, L. casei 0781, Lactococcus (Lacto.) lactis spp. 204, and Enterococcus(E.) faecium 402. We observed that the L. rhamnosus 2084 was the most tolerant against pH 1.5, L. casei 0781 against pH 2.0, but not significantly different in the tolerance against pH 3.0. The L. rhamnosus 2084 was the most tolerant against bile acid and prominent in the degree of lowering cholesterol level. All four strains were used as starters in producing yogurt, and then investigated physico-chemical characteristics, such as pH, titratable acidity, and viable cell counts of yogurt base. L. casei 0781, L. rhamnosus 2084, Lacto. lactis 204, and E. faecium 402 were incubated for 6 hours at $40^{\circ}C$, 4 hours at $40^{\circ}C$, 6 hours at $37^{\circ}C$, and 12 hours at $37^{\circ}C$ and $40^{\circ}C$, respectively, for the optimum conditions of fermented milk.