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Probiotic Properties of the Candida kefyr Isolated from Kefir

Kefir에서 분리한 Candida kefyr의 생균제를 위한 특성

  • 유숙진 (국립한경대학교 낙농과학과) ;
  • 조진국 (국립한경대학교 낙농과학과) ;
  • 하철규 (한양대학교 생화학 및 분자생물학과) ;
  • 김창현 (국립한경대학교 동물생명자원학과) ;
  • 허강칠 (국립한경대학교 낙농과학과)
  • Published : 2006.04.30

Abstract

To search direct fed microbials, we isolated a Candida sp. from kefir grain. The isolated Candida sp. strain showed 99.8% of identity to the species of Candida kefyr by API 20C kit. Enzyme activity of Candida kefyr was higher in amylase (0.33±1.12μmol/min/mg) than that in phytase (0.052±0.98μmol/ min/mg) cellulase(0.051±μmol/min/mg) and xylanase (0.011±0.98mol/min/mg). The maximum numbers of Candida kefyr in growth curve were reached at 30 h fermentation. Candida kefyr showed high resistances to acidic environment, which was not perfectly extincted even at pH 2.0. And it showed high tolerance to bile salt which had almost 97.2% of survival in the presence of 1.0% bile salt.Especially, Candida kefyr showed high heat stability which remained 10% of initial microorganisms at 60℃. Candida kefyr was not generally inhibited by most of 11 antibiotic agent which contained tetracycline groups. These results suggest that the isolated Candida kefyr has a useful properties as probiotics.

Keywords

Kefir;Candida kefyr;Bile salt;Probiotics

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  1. Biotechnological innovations in kefir production: a review vol.110, pp.3, 2008, https://doi.org/10.1108/00070700810858691