Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Antifungal activity against cheese fungi by lactic acid bacteria isolated from kimchi

김치 분리 유산균의 치즈 곰팡이 항진균 활성

  • Choi, Ha Nuel (Imsil Research Institute of Cheese Science) ;
  • Oh, Hyun Hee (Imsil Research Institute of Cheese Science) ;
  • Yang, Hee Sun (Imsil Research Institute of Cheese Science) ;
  • Huh, Chang Ki (Imsil Research Institute of Cheese Science) ;
  • Bae, In Hyu (Department of Animal Science and Technology, Sunchon National University) ;
  • Lee, Jai Sung (Department of Animal Science and Technology, Sunchon National University) ;
  • Jeong, Yong Seob (Department of Food Science and Technology, Chonbuk National University) ;
  • Jeong, Eun Jeong (Research Center for Industrial Development of Biofood Materials, Chonbuk National University) ;
  • Jung, Hoo Kil (Imsil Research Institute of Cheese Science)
  • 최하늘 ((재)임실치즈과학연구소) ;
  • 오현희 ((재)임실치즈과학연구소) ;
  • 양희선 ((재)임실치즈과학연구소) ;
  • 허창기 ((재)임실치즈과학연구소) ;
  • 배인휴 (순천대학교 동물자원학과) ;
  • 이재성 (순천대학교 동물자원학과) ;
  • 정용섭 (전북대학교 식품공학과) ;
  • 정은정 (전북대학교 바이오식품소재개발 및 산업화연구센터) ;
  • 정후길 ((재)임실치즈과학연구소)
  • Received : 2013.03.29
  • Accepted : 2013.09.17
  • Published : 2013.10.30
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Abstract

The antifungal activity against cheese fungi by lactic acid bacteria isolated from kimchi was investigated. Eight fungi were isolated from cheese in the cheese ripening room. Two of them were identified as Penicillium and Cladosporium via ITS-5.8S rDNA analysis. Twenty-two species of lactic acid bacteria with antifungal activity were isolated from kimchi. Two of them were identified as Lactobacillus and Pediococcus via 16S rRNA sequence analysis. Of the 22 lactic acid bacteria species, six were selected (L. sakei subsp. ALJ011, L. sakei subsp. ALI033, L. sakei subsp. ALGy039, P. pentosaceus ALJ015, P. pentosaceus ALJ024 and P. pentosaceus ALJ026) due to their higher activity against the eight fungi isolated from cheese in the cheese ripening room; and among the six species, the P. pentosaceus ALJ015 and P. pentosaceus ALJ024 isolates from the Jeonju area kimchi and the L. sakei subsp. ALI033 isolate from the Iimsil area kimchi had higher antifungal activity than the other lactic acid bacteria. The minimum inhibitory concentration (MIC) of L. sakei subsp. ALI033 against the eight fungi isolated from cheese in the cheese ripening room was $62.5{\mu}g/mL$.

본 연구는 치즈 숙성 중 오염원인 곰팡이균 제거기술 개발의 일환으로 수행하였다. 치즈 및 치즈 숙성실에서 자생하는 곰팡이를 분리하고, 지역별 김치로부터 유산균을 분리하여 치즈 곰팡이에 대한 항진균 활성을 측정한 결과는 다음과 같다. 치즈와 치즈 숙성실에 분리된 곰팡이는 총 8종으로Penicillium과 Cladosporium으로 동정되었다. 지역별 김치로부터 분리된 유산균은 총 44종이고 이 중 항진균 활성을 보인 유산균 22종을 동정한 결과 Lactobacillus와 Pediococcus로 확인되었다. 동정된 김치 분리 유산균 22종 중 항진균 활성도가 높은 유산균 6종(L. sakei subsp. ALJ011, L. sakei subsp. ALI033, L. sakei subsp. ALGy039, P. pentosaceus ALJ015, P. pentosaceus ALJ024, P. pentosaceus ALJ026)을 선발하여, 치즈 곰팡이균 8종에 대하여 항진균 활성을 측정한 결과 전주지역 김치에서 분리한 유산균인 P. pentosaceus ALJ015, P. pentosaceus ALJ024과 임실지역 김치에서 분리한 유산균인 L. sakei subsp. ALI033 균주가 치즈 곰팡이에 대한 항진균 활성이 높게 나타났다. 치즈 곰팡이에 대한 유산균 배양액의 최소저해 농도를 측정해 본 결과, 생육저지환으로 알아본 항균활성 실험과 동일하게 분리 곰팡이균 8종에 대하여L. sakei subsp. ALI033 유산균의 항진균 활성이 가장 크게 나타났다.

Keywords

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