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

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

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