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Identification and Characterization of Lactic Acid Bacteria Starters Isolated from the Commercial Drink-Yogurt Products

국내 액상 발효유용 유산균 스타터 미생물의 동정 및 생리적 특성

  • Jeon, Sang-Rok (Detp. Biological Resources and Technology, Yonsei University) ;
  • Song, Tae-Suk (Detp. Biological Resources and Technology, Yonsei University) ;
  • Kim, Ji-Yoon (Korean Basic Science Institute) ;
  • Shin, Won-Cheol (Department of Biological Engineering and Technology, Kangwon National University) ;
  • Her, Song-Wook (Korean Basic Science Institute) ;
  • Yoon, Sung-Sik (Detp. Biological Resources and Technology, Yonsei University)
  • 전상록 (연세대학교 생물자원공학과) ;
  • 송태석 (연세대학교 생물자원공학과) ;
  • 김지연 (한국기초과학지원연구원 춘천센터) ;
  • 신원철 (강원대학교 생물공학과) ;
  • 허송욱 (한국기초과학지원연구원 춘천센터) ;
  • 윤성식 (연세대학교 생물자원공학과)
  • Published : 2007.12.30

Abstract

Starters of lactic acid bacteria(LAB) were isolated from the commercial yoghurt products and the four isolates have been studied on their identification and some physiological characteristics. For the purpose of identification, microscopic examination, API test, and 16s rRNA gene sequencing were conducted. Isolate A from a yogurt product of local dairy company A was shown to be Gram-positive rod-shaped bacterium. All strains isolated were turned out to be as Lactobacillus paracasei by using a API 50 CHL kit. In contrast, isolate A was identified as a strain of Lactobacillus helveticus based on the 16S rRNA sequencing data, and L. casei ssp. casei for both B and D and L. paracasei for C. All the isolates survived the simulated gastric juice, pH 2.0 within 3 hours and sharply decreased in viability so that no viable cell was observed after 4.5 hours incubation. In addition, the four isolated strains were almost identical in antibiotic susceptibility to six different kinds of antibiotics including erythromycin ($15\;{\mu}g$), ampicillin ($10\;{\mu}g$), gentamycin ($10\;{\mu}g$), neomycin ($30\;{\mu}g$), but rather resistant to colistin ($10\;{\mu}g$) and streptomycin ($10\;{\mu}g$). It was noteworthy that four isolates were confirmed to produce antibacterial substance against foodborne pathogens of Gram-positive Staphylococcus aureus and Gram-negative Escherichia coli 0157:H7 as test organisms based on the inhibitory zones on an MRS soft agar medium. At presence, the inhibitory factor is unknown so that further studies are required to ascertain the active factor responsible for the inhibitory activities.

Keywords

Lactic acid bacteria;starters;drink-yogurt;identification;characterization

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