Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Isolation of Garlic Resistant Lactic Acid Bacteria for Feed Additives

사료용 생균제 개발을 위한 마늘 내성 유산균의 분리

  • Kim, Yu-Jin (Department of Food Science and Biotechnology, Kyungwon University) ;
  • Jang, Seo-Jung (Department of Food Science and Biotechnology, Kyungwon University) ;
  • Park, Jung-Min (Korean Culture Center of Microorganisms) ;
  • Kim, Chang-Uk (TJ Bio Co., Ltd.) ;
  • Park, Young-Seo (Department of Food Science and Biotechnology, Kyungwon University)
  • 김유진 (경원대학교 식품생물공학과) ;
  • 장서정 (경원대학교 식품생물공학과) ;
  • 박정민 (한국미생물보존센터) ;
  • 김창욱 ((주)티제이바이오) ;
  • 박영서 (경원대학교 식품생물공학과)
  • Received : 2009.10.26
  • Accepted : 2009.11.12
  • Published : 2009.11.30
⟨ Previous Next ⟩

Abstract

Lactic acid bacteria was isolated for the production of probiotic animal feed supplemented with garlic and its antimicrobial properties were investigated. A total of 112 strains of lactic acid bacteria which grew on the medium containing garlic extract were isolated from kimchi, jeotgal, and jangachi. Among them 14 strains were tested for acidand bile salt-resistance as well as antimicrobial activities against animal pathogenic bacteria such as Salmonella choleraesuis, Escherichia coli, Staphylococcus aureus, and Shigella flexneri. Of these strains, a strain P'GW50-2 from pickled scallion with most desirable properties was selected and identified as Lactobacillus plantarum TJ-LP-002. Antimicrobial activity of L. plantarum TJ-LP-002 showed relatively wide range of inhibition spectrum against Gram negative bacteria such as Aeromicrobium hydrophila, E. coli, Pseudomonas, Salmonella, Shigella, and some Gram positive bacteria such as Bacillus cereus, Staphylococcus aureus, Clostridium perfringens, and Propionibacterium.

마늘의 항균력에 저항성을 갖는 유산균을 분리하기 위해서 마늘 추출물이 첨가된 배지에서 생육하는 112 균주를 김치, 젓갈, 장아찌류로부터 분리하였다. 이 중에서 14균주에 대해서 내산성 및 내담즙성 그리고, 가축 병원성 세균인 Salmonella choleraesuis, Escherichia coli, Staphylococcus aureus, Shigella flesneri에 대해 항균력을 조사한 결과, 파김치 유래의 P'GW50-2 균주가 가장 우수한 특성을 지니고 있어 생균제로 이용 가능한 균주로 선발하였다. 선발된 균주는 16S rRNA 유전자의 염기서열 분석결과 Lactobacillus plantarum으로 동정되었고 L. plantarum TJ-LP-002으로 명명하였다. L. plantarum TJ-LP-002는 Bacillus cereus, S. aureus, Clostridium perfringens와 같은 Gram 양성균과 Aeromonas hydrophila, E. coli, Pseudomonas, Salmonella, Shigella와 같은 Gram 음성균에 대해서 비교적 넓은 항균활성을 나타내었다.

Keywords

Acknowledgement

Supported by : 경원대학교

References

  1. Adam MR, Nicholaides L. 1997. Reviews of the sensitivity ofdifferent foodborne pathogens to fermentation. Food Control 8:227-239 https://doi.org/10.1016/S0956-7135(97)00016-9
  2. Anderssen EL, Diep DB, NesIF, Eijsink VGH, Nissen-Meyer J.1998. Antagonistic activity of Lactobacillus plantarum C11: twonew two-peptide bacteriocins, plantaricins EF and JK, and theinduction factor plantaricin A. Appl. Environ. Microbiol. 64:2269-2272
  3. Annuk H, Shchepetova J, Kullisaar T, Songisepp E, Zilmer M,Mikelssar M. 2003. Characterization of intestinal Lactobacilli asputative probiotic candidates. J. Appl. Microbiol. 94: 403-412 https://doi.org/10.1046/j.1365-2672.2003.01847.x
  4. Carmia B. 2001. Recent advances on the nutritional effects associatedwith the use of garlic as a supplement. Antioxidant healtheffects of aged garlic extract. J. Nutr. 131: 1010S-115S
  5. Chung KS, Kang SY, Kim JY. 2003a. The antibacterial activity ofgarlic juice against pathogenic bacteria and lactic acid bacteria.Kor. J. Microbiol. Biotechnol. 31: 32-35
  6. Chung WB, Seo WS, Cha JY, Cho YS. 2003b. Isolation andcharacterization of Lactobacillus sp. FF-3 for probiotics productionfrom Korean dongchimi. Korean J. Food Preserv. 10: 406-410
  7. Conway PL, Gorbach SL, Coldin BR. 1987. Survival of lacticacid bacteria in the human stomach and adhesion to intestinalcells. J. Dairy Sci. 70: 1-12 https://doi.org/10.3168/jds.S0022-0302(87)79974-3
  8. Fleischauer AT, Arab L. 1996. Garlic and cancer: a critical reviewof the epidemiologic literature. J. Nutr. 131: 1032S-1040S
  9. Francis C, Janky DM, Arafa AS, Harms RH. 1978. Interrelationshipof Lactobacillus and zinc bacitracin in diets of turkeypoults. Poult. Sci. 57: 1687-1689 https://doi.org/10.3382/ps.0571687
  10. Han IK, Lee JH, Lee KK, Lee JC. 1984a. Nutrition and feedresources: Studies on the growth promoting effects of probiotics.II. The effects of Lactobacillus sporogenes on the performanceand the changes in the microbial flora of the feces and intestinalcontents of the broiler chicks. Korean J. Ani. Sci. 26: 150-157
  11. Han IK, Lee SC, Lee JH, Kim JD, Jung PK, Lee JC. 1984b.Nutrition and feed resources: Studies on the growth promotingeffects of probiotics. II. The effects of Clostridium butyricum IDon the performance and the changes in the microbial flora of thefeces and intestinal contents of the broiler chicks. Korean J. Ani.Sci. 26: 158-165
  12. Hong SH. 2005. Partial purification of lactic acid bacteria growthfactor form Allium sativum extract and the activation effect onmurine immune cells. MS thesis. Seoul National University,Seoul, Korea
  13. Kandler O, Norbert W. 1984. Regular, non-sporulating gram-positiverods. In: Bergey's Manual of Systematic Bacteriology. Vol.2. Sneath PHA, Mair NS, Sharpe ME, Holt JH (eds). Williamsand Wilkins Co., Baltimore, USA, pp. 1128-1260
  14. Kim JY, Lee YC, Kim KS. 2002. Effect of heat treatments on theantimicrobial activities of garlic (Allium sativum). J. Microbiol.Biotechnol. 12: 331-335
  15. Kim MH. 1996. The functional properties of garlic (Alliumstavium L.) shoots as a food material. MS thesis. KyungpookNational University, Taegu Korea
  16. Kim MK, Chung HJ, Kim OM, Oh YA, Kim SD. 1998. Antimicrobialactivity of extract form spices on lactic acid bacteriarelated to kimchi fermentation. Kor. J. Post-harvest Sci. Technol.Agri. Prod. 5: 81-87
  17. Kim MK, Kim MJ, Cho JH, Shin DH, Lee HS. 2003. In vivoevaluation of the vegetable beverage fermented by Lactobacillusplantarum on fecal microflora of human volunteers. Food Sci.Biotechnol. 12: 107-111
  18. Kim SH, Kim JO, Lee SH, Park KY, Park HJ, Chung HY. 1991.Antimutagenic compounds identified from the chloroform fractionof garlic (Allium sativum). J. Korean Soc. Food Nutr. 20:253-259
  19. Kim SM, Kubota K, Kobayashi A. 1997. Antioxidative activity ofsulfur-containing flavor compounds in garlic. Biosci. Biotech.Biochem. 61: 1482-1485 https://doi.org/10.1271/bbb.61.1482
  20. Lee JY, Kwang KY, Kim HS, Kim K, Sung SI. 2002. Isolationand identification of lactic acid bacteria inhibition gastro-intestinalpathogenic bacteria of domestic animal. Kor. J. Microbiol.Biotechnol. 30: 129-134
  21. Lee NK, Kim HW, Choi SY, Paik HD. 2003. Some probioticproperties of some lactic acid bacteria and yeasts isolated fromjeot-gal. Kor. J. Microbiol. Biotechnol. 31: 297-300
  22. Lee SB, Choi SH. 2006. Isolation and identification of probioticLactobacillus isolates for calf meal supplements. Korean J. FoodSci. Ani. Resour. 26: 106-112
  23. Lim SJ, Jang SS, Kang DK. 2007. Probiotic properties of Lactobacillussalivarius CPM-7 Isolated from chicken feces. Kor. J.Microbiol. Biotechnol. 35: 98-103
  24. Neil H, Sigali C. 1994. Garlic, its cardioprotective properties.Curr. Top. Lipidol. 5: 6-10 https://doi.org/10.1097/00041433-199402000-00002
  25. Park YS, Lee YJ, Kim YS, Shin DH. 2002. Isolation and characterizationof lactic acid bacteria from feces of newborn andfrom dongchimi. J. Agric. Food Chem. 50: 2531-2536 https://doi.org/10.1021/jf011174i
  26. Rees LP, Minney SF, Plummer NT, Slater JH, Skyrme DA. 1993.A quantitative assessment of the antimicrobial activity of garlic(Allium sativum). World J. Microbiol. Biotechnol. 9, 303-307 https://doi.org/10.1007/BF00383068
  27. Sanders ME. Kondo JK. Willrett DL. 1991. Application of lacticacid bacteria. In: Biotechnology and Food Ingredient. GoldbergI, Williams R (eds). Van Nostrand Reinhold, New York, USA,pp. 443-459
  28. Shin JY, Yang SY, Song MD. 2002. Isolation and identification oflactic acid bacteria for direct-fed microbials. Konkuk J. NaturalSci. Tech. 13: 37-43
  29. Shin YS, Kim SH, Lee KS. 1995. Survivals of lactic acid bacteriaand its characteristics under the acidic and anaerobic condition.Kor. J. Appl. Microbiol. Biotechnol. 23: 373-377
  30. Shokrzadeh M, Ebadi AG. 2006. Antibacterial effect of garlic(Allium sativum L.) on Staphylococcus aureus. Pakistan J. Biol.Sci. 9: 1577-1579
  31. Slowing K, Ganado P, Sanz M, Ruiz E, Tejerima T. 2001. Studyof garlic extracts and fractions on cholesterol plasma levels andvascular reactivity in cholesterol-fed rats. J. Nutr. 131: 219-225
  32. Yoon JH, Lee ST, Park YH. 1996. Inter-and intraspecific phylogeneticanalysis of the genus Nocardioides and related taxa basedon 16S rDNA sequences. Int. J. Syst. Bacteriol. 48: 187-194 https://doi.org/10.1099/00207713-48-1-187