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세포외 다당류를 생성하는 유산균 Weissella cibaria JNU29의 분리 및 특성과 이를 이용한 한국전통 설기떡 제조

Isolation and characterization of exopolysaccharide-producing Weissella cibaria JNU29 and its application for production of Korean rice cake ‘Sulgidduk’

김수현|남승희|유승진|양광열
한국식품저장유통학회 (The Korean Society of Food Preservation)|2020.08|Food Science and Preservation|제27권 제5호|pp. 671-683

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Weissella cibarialactic acid bacteriaexopolysaccharideSulgidduk as Korean rice cake
주제분류식품과학

초록

Due to the nutritional value of rice cakes, there is renewed interest in this traditional Korean food, and thus various efforts have been made to improve its storage stability. In this study, lactic acid bacteria that produce exopolysaccharides (EPS) were isolated and their physiochemical properties were analyzed. The bacteria were used to produce ‘Sulgidduk’ (a Korean rice cake) with improved storage stability. Among the 107 strains isolated from traditional fermented foods, only five strains were confirmed to produce EPS in MRS media with 10% sucrose. Two of these strains were identified as members of the genus Weissella and three were identified as the Bacillus genus via sequence analysis of 16S rDNA. Among the five strains, the strain Weissella cibaria JNU29 was selected for application to ‘Sulgidduk’, since it is food applicable, viable in artificial gastric and bile juices, and produces the highest content of EPS (16.72 g/L). TLC and HPLC analysis showed that the EPS produced by W. cibaria JNU29 strain was a homopolysaccharide composed of only glucose. A culture solution of the W. cibaria JNU29 strain was mixed with milled rice flour to prepare ‘Sulgidduk’. After incubation for 48 h, the ‘Sulgidduk’ showed lower hardness values than that of the control without the culture solution, and the lactic acid bacteria survived to a level of 7 log CFU/g. Thus, the W. cibaria JNU29 strain, which produces EPS, can be applied for the production of ‘Sulgidduk’, as it delays retrogradation and prevents mold-induced decay to improve shelf life.

Abstract

Due to the nutritional value of rice cakes, there is renewed interest in this traditional Korean food, and thus various efforts have been made to improve its storage stability. In this study, lactic acid bacteria that produce exopolysaccharides (EPS) were isolated and their physiochemical properties were analyzed. The bacteria were used to produce ‘Sulgidduk’ (a Korean rice cake) with improved storage stability. Among the 107 strains isolated from traditional fermented foods, only five strains were confirmed to produce EPS in MRS media with 10% sucrose. Two of these strains were identified as members of the genus Weissella and three were identified as the Bacillus genus via sequence analysis of 16S rDNA. Among the five strains, the strain Weissella cibaria JNU29 was selected for application to ‘Sulgidduk’, since it is food applicable, viable in artificial gastric and bile juices, and produces the highest content of EPS (16.72 g/L). TLC and HPLC analysis showed that the EPS produced by W. cibaria JNU29 strain was a homopolysaccharide composed of only glucose. A culture solution of the W. cibaria JNU29 strain was mixed with milled rice flour to prepare ‘Sulgidduk’. After incubation for 48 h, the ‘Sulgidduk’ showed lower hardness values than that of the control without the culture solution, and the lactic acid bacteria survived to a level of 7 log CFU/g. Thus, the W. cibaria JNU29 strain, which produces EPS, can be applied for the production of ‘Sulgidduk’, as it delays retrogradation and prevents mold-induced decay to improve shelf life.

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