Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Incubation Conditions Affecting Bacteriocin Production of Lactobacillus plantarum K11 Isolated from Dongchimi

동치미에서 분리된 Lactobacillus plantarum K11의 박테리오신 생산에 영향을 미치는 배양 조건

  • Lim, Sung-Mee (Department of Food Science & Technology, Tongmyong University) ;
  • Lee, Gun-Ja (Department of Food Science & Technology, Tongmyong University) ;
  • Park, Sun-Mee (Department of Biological Science, Silla University) ;
  • Im, Dong-Soon (College of Pharmacy and Research Institute for Drug Development, Pusan National University)
  • Published : 2008.06.30
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Abstract

The influence of incubation temperature, pH and media components on bacteriocin production by Lactobacillus plantarum K11 were investigated. The highest activity was observed in MRS broth, but no bacteriocin activity was obtained in TSB. The bacteriocin was produced from the exponential growth phase and its activity also reached a maximum in MRS broth, but then dropped after 16 hr because of degradation by extracellular proteolytic enzymes or exhaustion of medium nutrients. The optimal temperature and pH for production of bacteriocin were $37^{\circ}C$ and pH 7.0 in MRS broth, respectively. The addition of 0.5 or 1.0% glucose and $0.5{\sim}1.5%$ lactose to MRS resulted in the increase of the bacteriocin production. With 0.5% NaCl and $K_2HPO_4$, the activities were significantly higher than that of control, respectively. However, increasing nitrogen sources such as beef extract, casein, and tryptone and salts such as $NH_4PO_4$, $MgSO_47H_2O$, and $MnSO_4H_2O$, had detected a negative influence upon the bacteriocin production. Consequently, because the bacteriocin produced by L. plantarum K11 was affected by various incubation conditions, the bacteriocin activity of L. plantarum K11 applied in food as a novel starter will be dependent on environmental factors such as fermentation conditions and food ingredients.

우리의 전통 발효식품인 동치미로부터 E. coli O157에 대한 항균 활성을 나타내는 L. plantarum K11 균주가 생산하는 박테리오신의 활성에 영향을 미치는 배양 조건에 관하여 살펴보았다. 본 균주가 생산하는 박테리오신은 MRS 배지 상에서 가장 높은 활성을 나타내었고 M17, BHI 및 TSB 보다 균의 증식속도도 빠르게 나타났다. 대수기 초기부터 활성이 점점 증가하기 시작하여 정지기 때 최대에 이르렀고 이후에는 급격히 감소하였다 배양온도의 영향으로는 온도가 상승함에 따라 박테리오신의 활성도 증가하여 최대 활성은 $37^{\circ}C$상에서 나타났고 $45^{\circ}C$에서는 오히려 활성이 감소하였다. 배지의 초기 pH 영향을 살펴본 결과 배양 8시간부터 pH 7.0과 8.0에서 활성이 나타나기 시작하여 배양이 진행될수록 pH 7.0에서 최대로 나타났으나, pH 5.0과 9.0에서는 활성이 매우 약하게 나타났다 Glucose 0.5, 1.0%와 lactose $0.5{\sim}1.5%$를 첨가한 경우 대조구에 비해 박테리오신 활성이 2배 이상 증가하였으나, galactose 1.0%, fructose 1.0% 및 maltose 1.5% 이상 첨가 시에는 대조구 보다 오히려 활성이 감소되었다. 질소원은 0.5%의 beef extract나 tryptone 혹은 0.5와 1.0%의 peptone이나 yeast extract에 의해 대조구와 동일한 활성을 나타내었으나, 그 이상의 농도로 첨가했을 때에는 활성이 감소되었다. 또한 NaCl 0.5%와 $K_2HPO_4$ 0.5% 첨가한 경우 박테리오신의 활성이 대조구보다 2배 증가한 반면, NaCl 2.0%, $K_2HPO_4$ 2.0% 이상, $MgSO_4{\cdot}7H_2O$ 1.5% 이상 및 $MnSO_4{\cdot}H_2O$ 1.0% 이상을 첨가했을 때에는 대조구 활성의 50% 이하로 감소하였다.

Keywords

References

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