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발효유 스타터로 활용하기 위한 장 부착능이 우수한 프로바이오틱스 균주의 선별 및 특성 분석

Characterization of Lactobacillus paracasei JSRL18-60 with probiotic properties as a starter in manufacturing fermented milk

서지원|정도연|양희종|류명선|정수지
한국식품저장유통학회 (The Korean Society of Food Preservation)|2021.02|Food Science and Preservation|제28권 제1호|pp. 147-159

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키워드

fermented milklactic acid bacteriaprobioticLactobacillus paracaseimucosal adhesive capacity
주제분류식품과학

초록

In this study, eighty-eight lactic acid bacteria (LAB) were isolated from Korean traditional fermented foods for use as yogurt. Among the isolates, thirteen LAB strains with curd formation ability were selected. Among these, five LAB strains exhibited notable antibacterial activity against pathogens, such as Bacillus cereus, Staphylococcus aureus, and Listeria ivanovii. JSRL18-60 strain showed superior probiotic properties, such as high adhesion capacity to Caco-2 colorectal adenocarcinoma cells, and tolerance to low pH, temperature, and condition of the bile. Based on these results, JSRL18-60 strain was selected for further evaluation and identified by 16S rRNA sequencing as Lactobacillus paracasei. The maximum growth of L. paracasei JSRL18-60 was determined after 30 h of fermentation by measuring the optical density (1.74), viable cell number (9.61 log CFU/mL), and dried cell weight (2.30 g/L). Finally, we manufactured fermented milk using skimmed milk and L. paracasei JSRL18-60, and the optimal pH condition (pH 4.48) of the fermented milk was reached within 21 h of fermentation. Moreover, the log of the total cell count of L. paracasei JSRL18-60 was retained for at least 10 days at 9.48-9.36 log CFU/mL. The pH and acidity levels of the fermented milk containing L. paracasei JSRL18-60 were changed from pH 4.48 and 0.89% to pH 4.38 and 0.98%, respectively, in 10 days. These findings suggested that L. paracasei JSRL18-60 could be used as a starter for producing fermented milk with probiotic properties.

Abstract

In this study, eighty-eight lactic acid bacteria (LAB) were isolated from Korean traditional fermented foods for use as yogurt. Among the isolates, thirteen LAB strains with curd formation ability were selected. Among these, five LAB strains exhibited notable antibacterial activity against pathogens, such as Bacillus cereus, Staphylococcus aureus, and Listeria ivanovii. JSRL18-60 strain showed superior probiotic properties, such as high adhesion capacity to Caco-2 colorectal adenocarcinoma cells, and tolerance to low pH, temperature, and condition of the bile. Based on these results, JSRL18-60 strain was selected for further evaluation and identified by 16S rRNA sequencing as Lactobacillus paracasei. The maximum growth of L. paracasei JSRL18-60 was determined after 30 h of fermentation by measuring the optical density (1.74), viable cell number (9.61 log CFU/mL), and dried cell weight (2.30 g/L). Finally, we manufactured fermented milk using skimmed milk and L. paracasei JSRL18-60, and the optimal pH condition (pH 4.48) of the fermented milk was reached within 21 h of fermentation. Moreover, the log of the total cell count of L. paracasei JSRL18-60 was retained for at least 10 days at 9.48-9.36 log CFU/mL. The pH and acidity levels of the fermented milk containing L. paracasei JSRL18-60 were changed from pH 4.48 and 0.89% to pH 4.38 and 0.98%, respectively, in 10 days. These findings suggested that L. paracasei JSRL18-60 could be used as a starter for producing fermented milk with probiotic properties.

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