Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Probiotic Characteristics of Lactobacillus rhamnosus Isolated from Kefir

Kefir로부터 분리한 Lactobacillus rhamnosus의 Probiotic 특성

  • 유숙진 (국립한경대학교 낙농과학과) ;
  • 조진국 (고품질친환경농축산물 생산기술연구센터) ;
  • 황성구 (국립한경대학교 낙농과학과) ;
  • 허강칠 (국립한경대학교 낙농과학과)
  • Published : 2005.09.01
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Abstract

To search probiotic microorganisms, we isolated Lactobacillus sp. from kefir, The Lactobacillus sp. strain showed $99.5\%$ of identity to species Lactobacillus rhamnosus by API kit. Lactobacillus rhamnosus showed high resistances to acidic environment, which grew well even at pH 2.0 and $1.0\%$ bile salt Enzyme activity of Lactobacillus rhamnosus was higher in amylase ($0.673\;{\mu}mol/min/mg$) than that in xylanase ($0.288\;{\mu}mol/min/mg$), cellulase($0.117\;{\mu}mol/min/mg$) and phytase($0.269\;{\mu}mol/min/mg$). Especially, the Lactobacillus rhamnosus showed high heat stability which remained $1{\times}10^6\;CFU/ml$ at $60^{\circ}C$. The maximum numbers of Lactobacillus rhamnosus on growth owe was reached at 24 h fermentation and pH was decreased to 4.6. The resistances of Lactobacillus rhamnosus to acidic pH and bile salt were better than that of Lactobacillus acidophilus used as control. When Lactobacillus rhamnosus was cultured with E. coli in MRS broth, E. coli was disappeared after 18 h. These result suggest that the isolated Lactobacillus rhamnosus has a useful probiotics properties.

본 연구에서는 Kefir를 $0.02\%\;NaN_3$를 포함하는 MRS agar에 도말하여 1차적으로 Lactobacillus sp.를 선발하였고, 그 중 가장 우수한 균을 최종 분리하였다. 분리된 유산균은 API kit를 이용한 당 발효성 및 생화학적 시험을 토대로 Lactobacillus rhamnosus에 $99.5\%$의 상동성을 가진 유산균종으로 동정되었다. Lactobacillus rhamnosus는 amylase와 xylanase 비활성이 0.673과 $0.288\;{\mu}mole/min/mg$으로 비교적 높은 활성을 보였다. pH 2에서 $65\%$ 이상의 강한 생존률을 나타냈고 $1.0\%$ 담즙산에서도 $72\%$가 생존하는 내성을 나타냈다. $60^{\circ}C$에서도 Lactobacillus rhamnosus는 강한 열 안정성을 나타내 대조구인 Lactobacillus acidophilus보다 100배 이상의 생존률을 보였다. 또한 Lactobacillus rhamnosus는 대장균에 첨가하여 혼합배양시 18시간 이내에 대장균을 $100\%$ 사멸시켜 높은 항균 활성을 나타냈다. Lactobacillus rhamnosus는 100ppm CTC, 50ppm OTC, 150ppm Lincomycin, 200ppm Tylosin에서는 생장이 억제되나 기타의 9가지의 항생제에 대하여는 강한 내성을 갖는 것으로 확인되었다. 이상의 결과로부터 새로 분리한 Lactobacillus rhamnosus는 소화에 관련한 효소 활성이 높고 내산성 및 내담즙산성, 열 안정성이 우수하며 높은 항균 활성을 함유하여 식품용 probiotics로 충분한 활용 가치가 있는 것으로 생각되었다.

Keywords

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