Physio-biochemical Characteristics of Leuconostoc mesenteroides 1B12 Showing Cell Growth at 40C that Isolated from Chonggak Kimchi
1
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
Growth characteristics Leuconostoc mesenteroides 1B12 isolated from chonggak kimchi was studied to determine its growth ability at a high temperature. Leuc. mesenteroides 1B12 was able to grow very well at 36C~40C which implied a human body temperature. Thus the strain can survive after intake with diet into human intestine. In order to understand a reason of survival at such a high temperature, fermentation test done with L-arabinose, glucose and sucrose. Cell growth of Leuc. mesenteroides 1B12 measured by O. D. at 600 nm was better than that of Leuc. mesenteroides subsp. mesenteroides KCTC 3722 in L-arabinose treatment throughout cultured temperatures from 30C to 38C. This tendency was also found in treatments of glucose and sucrose. From the results of SDS-PAGE, it was found that some distinctive protein bands appeared between size of 24 kDa and size of 15 kDa only in Leuc. mesenteroides 1B12 and Leuc. Mesenteroides 2A9. The protein band density was darker in samples of Leuc. mesenteroides 2A9. Because the protein bands were not appeared in standard strains i. e., Leuc. mesenteroides subsp. dextranicum KCTC 3530 and Leuc. mesenteroides subsp. mesenteroides KCTC 3722, it is assumed that the low molecular weight proteins may be responsible for growth ability at the high temperature. Since it is desirable to investigate antibiotics susceptibility of the Leuc. mesenteroides 1B12 as probiotics, antibiotics inhibition test was done. Among tested antibiotics, Leuc. mesenteroides 1B12 was able to grow in media containing kanamycin, streptomycin and vancomycin. Typically all tested strains were fail to grow on ampicillin containing media. In addition, from the microscopic observation for live cells, cell shape of Leuc. mesenteroides 1B12 was appeared as a small coccoid form in a MRS medium (liquid) however it was observed as a very elongated rod-like form on a solid MRS medium.
Abstract
Growth characteristics Leuconostoc mesenteroides 1B12 isolated from chonggak kimchi was studied to determine its growth ability at a high temperature. Leuc. mesenteroides 1B12 was able to grow very well at 36C~40C which implied a human body temperature. Thus the strain can survive after intake with diet into human intestine. In order to understand a reason of survival at such a high temperature, fermentation test done with L-arabinose, glucose and sucrose. Cell growth of Leuc. mesenteroides 1B12 measured by O. D. at 600 nm was better than that of Leuc. mesenteroides subsp. mesenteroides KCTC 3722 in L-arabinose treatment throughout cultured temperatures from 30C to 38C. This tendency was also found in treatments of glucose and sucrose. From the results of SDS-PAGE, it was found that some distinctive protein bands appeared between size of 24 kDa and size of 15 kDa only in Leuc. mesenteroides 1B12 and Leuc. Mesenteroides 2A9. The protein band density was darker in samples of Leuc. mesenteroides 2A9. Because the protein bands were not appeared in standard strains i. e., Leuc. mesenteroides subsp. dextranicum KCTC 3530 and Leuc. mesenteroides subsp. mesenteroides KCTC 3722, it is assumed that the low molecular weight proteins may be responsible for growth ability at the high temperature. Since it is desirable to investigate antibiotics susceptibility of the Leuc. mesenteroides 1B12 as probiotics, antibiotics inhibition test was done. Among tested antibiotics, Leuc. mesenteroides 1B12 was able to grow in media containing kanamycin, streptomycin and vancomycin. Typically all tested strains were fail to grow on ampicillin containing media. In addition, from the microscopic observation for live cells, cell shape of Leuc. mesenteroides 1B12 was appeared as a small coccoid form in a MRS medium (liquid) however it was observed as a very elongated rod-like form on a solid MRS medium.
참고문헌 (20)
- Hammes WP, "The genera of lactic acid bacteria", pp.19~54 (1995), Blackie Academic and Professional
- Dellaglio F, "The genera of lactic acid bacteria", pp.235~278 (1995), Blackie Academic and Professional
- Garvie EI, "Bergey’s manual of systematic bacteriology. Vol. 2", pp.1071~1075 (1986), Willams and Wilkins
- Holzapfel WH, "The prokaryotes. Vol 2", pp.1508~1534 (1992), Springer-Verlag
- Schleifer KH, "The genera of lactic acid bacteria", pp.7~18 (1995), Blackie Academic and Professional
- Baek YJ, "Variety food using lactic acid bacteria", Micro Industry, 19, pp.46~48 (1993)
- Gilmour A, "Dairy microbiology. Vol 1", pp.37~75 (1990), Elsevier
- So MH, "Identification of psychrotrophic lactic acid bacteria isolated from Kimchi", Kor J Food Sci Technol, 27, pp.495~505 (1995)
- Kwon OS, "Isolation and molecular characterization of lactic acid bacteria", QBS, 31, pp.151~159 (2012)
- Kwon OS, "A study on carbohydrate fermentation characteristics of the Leuconostoc strains isolated from kimchi", J Inst Nat Sci, 26, pp.63~71 (2008)
- Kwon OS, "A study on metabolic characteristics of the Leuconostoc species from human diet", J Inst Nat Sci, 26, pp.73~81 (2008)
- Son MJ, "Characterization of dextran produced from Leuconostoc citreum S5strain isolated Korean fermented vegetable", Eur Food Res Technol, 226, pp.697~706 (2008)
- Chung MJ, "Industrial application of lactic acid bacteria", Bioindustry News, 10, pp.13~21 (1997)
- Jung HK, "Selection criteria for probiotics and their industrial applications", Bioindustry News, 14, pp.39~48 (2001)
- Cha SK, "Probiotic microorganisms and lactic acid bacteria foods", Microorganisms and Industry, 26, pp.13~21 (2000)
- Kim SJ, "A study on the cell extract of Leuconostoc mesenteroides 1B12 inducing the death of carcinoma cell SNUC4", QBS, 30, pp.53~58 (2011)
- Kwon OS, "Isolation and characterization of high dextran producer Leuconostoc mesenteroides 2A9 from cabbage kimchi", QBS, 30, pp.147~152 (2011)
- Kwon OS, "A study on the physiological and biochemical characteristics for various Lactobacillus strains (I).", J Inst Nat Sci, 22, pp.35~42 (2003)
- Kim SJ, "Isolation and characterization of Leuconostoc mesenteroides strains as kimchi lactic acid bacteria", J Inst Nat Sci, 28, pp.55~61 (2009)
- Choi HJ, "A new selective medium for the isolation and the detection of leuconostocs in foodstuffs", Kor J Food Sci Technol, 28, pp.279~284 (1996)