신규 섬유질 분해성 젖산균 Enterococcus sp. TO-94를 이용한 오미자의 발효 특성

Fermentation Property by Novel Cellulolytic Lactic Acid Bacteria Enterococcus sp. TO-94 on Omija (Schizandra chinensis Baillon)

  • 류일환 (원광대학교 생명자원과학대학) ;
  • 이어진 (원광대학교 생명자원과학대학) ;
  • 권지웅 (원광대학교 생명자원과학대학) ;
  • 이강수 (전북대학교 농업생명과학대학) ;
  • 권태오 (원광대학교 생명자원과학대학)
  • Ryu, Il-Hwan (College of Life Science and Natural Resources, Wonkwang University) ;
  • Lee, Eoh-Jin (College of Life Science and Natural Resources, Wonkwang University) ;
  • Kwon, Ji-Wung (College of Life Science and Natural Resources, Wonkwang University) ;
  • Lee, Kang-Soo (College of agriculture & life sceince, Chonbuk National University) ;
  • Kwon, Tae-Oh (College of Life Science and Natural Resources, Wonkwang University)
  • 투고 : 2010.10.16
  • 심사 : 2010.12.16
  • 발행 : 2010.12.30

초록

The use of cellulolytic lactic acid bacteria in new method to prepare high nutrition complementary foods was investigated. For the screening of cellulolytic lactic acid bacteria, more than 1,150 bacterial colony were isolated from diluted infant feces samples. A typical strain which appeared the most excellent cellulolytic activities was identified novel acidophilic Enterococcus sp. TO-94 through the results of morphological, biochemical and chemotaxonomic characteristics and 16S rDNA sequencing. The optimal lactic acid fermentation conditions of Omija(Schizandra chinensis Baillon) by Enterococcus sp. TO-94 were as follows: pH and temperature were 3.0 and $37^{\circ}C$, respectively, and fermentation time was 20hrs. The fructose and glucose were major free sugar and the contents were 5.83 and 4.30 mg/g after fermentation, respectively. The contents of lactic acid and acetic acid were 9.84 mg/g and 2.08 mg/g after fermentation, respectively. The vitamin $B_1$, $B_2$, niacin, folic acid and C were major vitamin in the fermented broth, the contents were 1.5~3 times higher than those of initial fermentation time. Also, the contents of polyphenol and anthocyanine were 3.8 and 1.2 times higher than those of initial fermentation time.

키워드

참고문헌

  1. Ahn DJ, Kwak YS, Kim MJ, Lee JC, Shin CS and Jeong KT. (2000a). Screening of herbal plant extracts showing antimicrobial activity against some food spoilage and pathogenic microorganisms. Korean Journal of Medicinal Crop Science. 8:109-116.
  2. Ahn SW, Kim MH, Chung WT, Hwang B, Seong NS and Lee HY. (2000b). Enhancement of alcohol fermentation yield by adding the extract of dried Rehmannia glutinosa Liboschitz. Korean Journal of Medicinal Crop Science. 8:351-361.
  3. Ames BN, shigenaga MK and Hagen TM. (1993). Oxidants, antioxidants, and the degenerative diseases of aging. Proceedings of the National Academy of Sciences. 90:7915-7922. https://doi.org/10.1073/pnas.90.17.7915
  4. AOAC (1990). Officinal methods analysis (15th edn). Association of Official Analytical Chemists. Arlington, VA, USA.
  5. Bochner BR, Gadzinski P and Panomitros E. (2001). Phenotype microarrays for high-throughput phenotypic test and assay of gene function. Genome Research. 11:1246-1255. https://doi.org/10.1101/gr.186501
  6. Cappuccino JG and Sherman N. (1987). Microbiology a laboratory manual.2nd Ed. p. 52-80. Benjamin and Cummings, California. USA..
  7. Chatterjee M, Charkrabarty SL, Chattoadhyay BD and Mandal RK. (1997). Production of lactic acid by direct fermentation of starchy wastes by an amylase-producing Lactobacillus. Biotechnology Letters. 19:873-874. https://doi.org/10.1023/A:1018337604225
  8. Cho IS, Han YH, Lee GY and Park KY. (2007). Search for medicinal plants on improvable effect intestinal microflora. Korean Journal of Medicinal Crop Science. 15:26-29.
  9. Choi EO, Lee BS, Park YS, Seo EO and Chung BW. (2008). Extraction condition from Schizandra chinensis Baill on for beverage development of high scizandrin concentration. Korean Journal of Biotechnology and Bioengineering. 23:271-275.
  10. Devy C and Gautier R. (1990). New perspectives on the biochemistry of superoxide anion and efficiency of superoxide dismutase. Biochemical Pharmacology. 39:399-405. https://doi.org/10.1016/0006-2952(90)90043-K
  11. Doh ES, Chang JP, Lee KH and Seong NS. (2010). Ginsenoside change and antioxidation activity of fermented ginseng. Korean Journal of Medicinal Crop Science. 18:255-265.
  12. Gerhatdt P, Murray RGE, Costilow RN, Nester EW, Wood WA, Krieg NR and Phillips GB. (1981). Chemical composition "Manual of methods for general bacteriology". p. 328-364. American Society for Microbiology, Washington, USA.
  13. Giraud E, Lelong B and Raimbault M. (1991a). Influence of pH and initial lactate concentration on the growth of Lactobacillus plantarum. Applied Microbiology and Biotechnology. 36:96-99. https://doi.org/10.1007/BF00164706
  14. Giraud E, Brauman A, Keleke S, Lelong B and Raimbault M. (1991b). Isolation and physiological study of an amylolytic strain of Lactobacillus plantarum. Applied Microbiology and Biotechnology. 36:379-383.
  15. Grazia FM, Ricci G, Mora D and Manachini PL. (2004). Molecular analysis of artisanal italian cheeses reveals Enterococcus italicus sp. nov. International Journal of Systematic and Evolutionary Microbiology. 54:1717-1721. https://doi.org/10.1099/ijs.0.63190-0
  16. Hong SW, Kim JY, Lee BK and Chung KS. (2006). The bacterial biological response modifier enriched Chungkookjang fermentation. Korean Journal of Food Science and Technology. 38:548-553.
  17. Hyun HK, Kim HJ and Jeong HC. (2002). A study on determining chemical compositions of Schizandra chinensis. Korean Journal Plant Research. 15:1-7.
  18. Kamei R, Kadokura M, Kitagawa Y, Hazeki O and Okigawa S. (2003). 2'-Benzyloxychalcone derivatives stimulate glucose uptake in 3T3-L1 adipocytes. Life Sciences. 73:2091-2099. https://doi.org/10.1016/S0024-3205(03)00563-0
  19. Kim CH, Kwon MC, Kim HS, Bae GJ, Ahn JH, Choi GP, Choi YB, Ko JR and Lee HY. (2007). Enhancement of immune activities of Kadsura Japonica Dunal. through conventional fermentation process. Korean Journal of Medicinal Crop Science. 15:162-169.
  20. Kim HK, Na GM, Ye SH and Han HS. (2004). Extraction characteristics and antioxidative activity of Schizandra chinensis extracts. Korean Journal of Food Culture. 19:484-490.
  21. Kim SI, Sim KH, Ju SY and Han YS. (2009a). A Study of antioxidative and hypoglycemic activities of Omija(Schizandra chinensis Baillon) extract under variable extract conditions. The Korean Journal of Food and Nutrition. 22:41-47.
  22. Kim SS, Ha JH, Jeong MH, Ahn JH, Yoon WB, Park SJ, Seong DH and Lee HY. (2009b). Comparison of biological activities of fermented Codonopsis lanceolata and fresh Codonopsis lanceolata. Korean Journal of Medicinal Crop Science. 18:255-265.
  23. Komagata K and Suzuki KI. (1987). In method in microbiology. Academic Press. 19:161-207.
  24. Kwon HJ and Park CS. (2008). Biological activities of extracts from Omija (Schizandra chinensis Baillon). Korean Journal of Food Preservation. 15:587-592.
  25. Lee JS, Chun CO, Kim HJ, Joo YJ, Lee HJ, Park CS, Ahn JS, Park YH and Mheen TI. (1996). Analysis of cellular fatty acid methyl ester (FAMEs) for the identification of Leuconostoc strains isolation from Kimchi. Journal Microbiology. 34:225-228.
  26. Lee JS, Lee KC, Chang YH, Hong SG, Oh HW, Pyun YR and Bae KS. (2002). Paenibacillus daejeonensis sp. nov., a novel alkaliphilic bacterium from soil. International Journal of Systematic Bacteriology. 52:2110-2123.
  27. Lee WY, Choi SY, Lee BS and Park JS. (2006). Optimization of extraction conditions from Omija(Schizandra chinensis Baillon) by response surface methodology. Korean Journal of Food Preservation. 13:252-258.
  28. Mette HT, Jean PG and Pauli K. (2007). Batch fermentations on synthetic mixed sugar and starch medium with amylolytic lactic acid bacteria. Applied Microbiology and Biotechnology. 74:540-546. https://doi.org/10.1007/s00253-006-0694-x
  29. Miller GL. (1959). Use of dinitrosalicylic acid reagent for determination reducing sugar. Analytical Chemistry. 31:426-428. https://doi.org/10.1021/ac60147a030
  30. Nakamura LK. (1981). Lactobacillus amylovorus a new starchhydro- lyzing species from cattle waste-corn fermentations. International Journal of Systematic Bacteriology. 31:56-63. https://doi.org/10.1099/00207713-31-1-56
  31. Nguyen TT, Loiseau G, Icard-Verniere C, Rochette I, Treche S and Guyot JP. (2007). Effect of fermentation by amylolytic lactic acid bacteria, in process combinations, on characteristics of rice/soybean slurries: A new method for preparing high energy density complementary foods for young children. Food Chemistry. 100:623-631. https://doi.org/10.1016/j.foodchem.2005.09.080
  32. Osawa T. (1994). Novel natural antioxidant for utilization in food and biological system. In, V.V. Garcia & E.M. Mendoza(Eds). Postharvest biochemistry of plant food material in the tropics. Japan Scientific Societies Press. Tokyo. Japan. 241-251.
  33. Park YS and Chang HG. (2003). Lactic acid fermentation and biological activities of Rubus coreanus. Journal of the Korean Society of Agricultural Chemistry and Biotechnology. 461:367-375.
  34. Remedios Y, Belen MA, Luis AJ and Carlos PJ. (2003). Production of D(−)-lactic acid from cellulose by simultaneous saccharification and fermentation using Lactobacillus coryniformis subsp. torquens. Biotechnology Letters. 25:1161-1164. https://doi.org/10.1023/A:1024534106483
  35. Resasoner DJ and Geldreich EE. (1985). A new medium for the enumeration and subculture of bacteria from potable water. Applied and Environmental Microbiology. 49:1-7.
  36. Ryu IH, Kwon TO, Lee KS and Yun YG. (2007). Enzymological evaluation of bowel inflammation inhibitory activity and intestinal microbial flora improvement by enzymatic hydrolysate of Schizandrae Fructus. Korean Journal of Pharmacognosy. 38:364-371.
  37. Saitou N and Nei M. (1987). The neighbor-joining method; a new method for reconstructing phylogenetic trees. Molecular Biology and Evolution. 4:406-425.
  38. Songre-Ouattara LT, Mouquet-River C, Icard-Verniere C, Rochette I, Diawara B and Guyot JP. (2009). Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut. International Journal of Food Microbiology. 130:258-264. https://doi.org/10.1016/j.ijfoodmicro.2009.02.002
  39. Takashi N, Kawada T, Goto T, Yamamoto T, Taimatsu A, Mataui N, Kimura K, Saito M, Hosokawa M, Miyashita K and Fushiki T. (2002). Dual action of isoprenols from herbal medicines on both PPARgamma and PPARalpha in 3T3-L1 adipocytes and HepG2 hepatocytes. FEBS Letters. 514:315-322. https://doi.org/10.1016/S0014-5793(02)02390-6
  40. Thi TTN, Jean PG, Icard-Vernièreb C, Isabelle R and Gérard L. (2007). Effect of high pressure homogenization on the capacity of Lactobacillus plantarum A6 to ferment rice/soybean slurries to prepare high energy density complementary food. Food Chemistry. 102:1288-1295. https://doi.org/10.1016/j.foodchem.2006.07.020
  41. Thomsen MH, Guyot JP and Kiel P. (2007). Batch fermentations on synthetic mixed sugar and starch medium with amylolytic lactic acid bacteria. Applied Microbiology and Biotechnology. 74:540-546 https://doi.org/10.1007/s00253-006-0694-x
  42. Youko S, Mizuho M, Satoshi H, Yoichi K, Shinichi K and Jun S. (2003). Characterization of Enterococcus faecium mutants resistant to mundticin KS, a class IIa bacteriocin. Microbiology. 149:2901-2908. https://doi.org/10.1099/mic.0.26435-0