Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Probiotic Characteristics of Lactobacillus acidophilus KY1909 Isolated from Korean Breast-Fed Infant

한국인 유아 분변에서 분리한 Lactobacillus acidophilus KY1909의 프로바이오틱 특성

  • 박종길 ((주)한국야쿠르트 중앙연구소) ;
  • 윤석영 ((주)한국야쿠르트 중앙연구소) ;
  • 오세종 ((주)한국야쿠르트 중앙연구소) ;
  • 신정걸 ((주)한국야쿠르트 중앙연구소) ;
  • 백영진 ((주)한국야쿠르트 중앙연구소)
  • Published : 2003.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to isolate lactic acid bacteria that produced L(+) lactic acid from infant feces. Thirteen colonies were isolated with a MRS-plate containing 0.5% $CaCO_3$ to determine their ability to produce lactic acid. Based on their lactic acid production, 10 strains of Lactobacillus were identified to assess the ratio of lactate isomer using HPLC. A strain producing L-lactic acid was identified as Lactobacillus acidophilus, using API carbohydrate fermentation patterns and physiological tests, and named KY1909. The strain exhibited good acid tolerance in an artificial gastric juice as well as high bile resistance in MRS containing 0.5% bile acids. L. acidophilus KY1909 produced D(-) and L(+) lactic acid at a ratio of 6 : 94; whereas commercial strains of Lactobacillus acidophilus produced D(-) and L(+) lactic acid at a ratio of 1 : 1. These results demonstrate the L. acidophilus KY1909 can be utilized in fermented milk products and dietary supplements as a probiotic culture.

발효 및 유산균 제품에 모유만을 먹은 생후 3개월된 유아의 분변으로부터 bromocresol pule을 함유한 MRS 배지에서 노란색의 집락을 형성하는 균주들을 내산성 및 담즙산 내성이 우수한 13종의 Lactobacillus 균주들을 분리하였으며 당발효성 및 생화학적 실험을 토대로 분리된 유산균들을 동정하였다. 최종적으로 선발한 균주를 L. acidophilus로 KY1909로 명명하였다. Lactic acid 생성 능력을 평가한 후 이성질체를 분석한 결과 상업적으로 이용되는 L. acidophilus NCFM, L. acidophilus CH5, L. acidophilus NOCKS 균주들은 전체 lactic acid 중에서 L(+) form이 차지하는 비율이 각각 52.49, 40.63 및 63.13%로 나타났으나, L. acidophilus KY1909는 L(+) lactic acid의 비율이 93.96%로 나타났다.

Keywords

References

  1. Gilliland, S.E. Beneficial interrelationships between certain microorganisms and humans: candidate microorganisms for use as dietary adjuncts. J. Food Prot. 42: 164-167 (1979) https://doi.org/10.4315/0362-028X-42.2.164
  2. Goldin, B.R. and Gorbach, S.L. Probiotics for humans, pp. 355-376. In: Probiotics. Fuller, R. (ed). Champman & Hall, London, UK (1992)
  3. Havenaar, R., Brink, B.T. and Huis in't Veld, J.H.J. Selection of strains for probiotic use, pp. 209-224. In: Probiotics. Fuller, R. (ed). Champman & Hall, London, UK (1992)
  4. Hood, S.K. and Zottola, E.A. Effect of low pH on the ability of Lactobacillus acidophilus to survive and adhere to human intestinal cells. J. Food Sci. 53: 1514-1516 (1988) https://doi.org/10.1111/j.1365-2621.1988.tb09312.x
  5. Naidu, A.S., Bidlack, W.R. and Clemens, R.A. Probiotic spectra of lactic acid bacteria. Crit. Rev. Food Sci. Technol. 38: 13-126 (1999)
  6. Sandine, W.E. Roles of Lactobacillus in the intestinal tract. J. Food Prot. 42: 259-262 (1979) https://doi.org/10.4315/0362-028X-42.3.259
  7. Hammes, W.P. and Vogel, R.F. The genus Lactobacillus, pp. 19-53. In: The Lactic Acid Bacteria. Vol. 2. Wood, B.J.B. and Holzafel, W.H. (eds.). Blackie Academic and Professional, NY, USA (1995)
  8. Perlmutter, D.H., Boyle, J.T., Compos, J.M., Egler, J.M. and Watkins, J.B. D-Iactic acidosis in children: an unusual complication of small bowel resection. J. Pediatr. 102: 234-238 (1983) https://doi.org/10.1016/S0022-3476(83)80527-7
  9. Dahlquist, N.R., Perrault, J.C., Callaway, W. and Jones, J.D. Dlactic acidosis and encephalopathy after jejunoileostomy:response to overfeeding and to fasting in humans. Mayo Cli. Proc. 59: 141-145 (1984) https://doi.org/10.1016/S0025-6196(12)60764-2
  10. Kobayashi, Y., Tohyama, K. and Terashima, T. Studies on biological characteristics of Lactobacillus. II. Tolererance of the multiple antibiotic resistance-strain, L. casei PSR3002, to artificial digestive fluids. Japan J. Microbiol. 29: 691-697 (1974)
  11. Olieman, C. and de Vries, E.S. Determination of D- and L-lactic acid in fermented dairy products with HPLC. Neth. Milk Dairy J. 42: 111-120(1988)
  12. Bae, C.S., Park, C.H., Chang, B.J., Kim, H.Y, Cho, I.H. and UM, C.S. Effects of safflower (Carthamus tinctorius L.) seed powder on bone resorption in ovariectomized rats. Korean J. Electron Microscopy 31: 109-116 (2001)
  13. Kandler, O. and Weiss, N. Regular, nonsporing gram-positive rods, pp. 1208-1234. In: Bergey's Manual of Systematic Bacteriology. Vol. 2, Sneath, P.H.A., Mair, N.S., Sharpe, M.E. and Holt, J.G. (eds.). Williams & Wilkins, Baltimore, MD, USA (1986)
  14. Lee, K.W., Shin, Y.K. and Baick, S.C. D(-) and L(+)-Lactic acid determination of Lactobacillus acidophilus during fermentation and storage period. Korean J. Food Sci. Technol. 30: 168-174 (1998)
  15. Jo, Y.B., Jun, E.J., Baik, H.S. and Jun, H.K. Study on the production of L-Lactic acid from soluble starch by Streptococcus sp. JEJ-6. J. Korean Soc. Food Sci. Nutr. 27: 425-432 (1998)