백합(Meretrix meretrix )식해에서 분리한 Pediococcus pentosaceus SH-10의 생균제적 특성
Probiotic Properties of Pediococcus pentosaceus SH-10 Isolated from the Hard Clam Meretrix meretrix Shikhae
2
조회
0
다운로드
3
인용
0
참고문헌
키워드
초록
This study examined the suitability of characteristics of potential strains of probiotic bacteria. Among 25 lactic acid bacteria isolated from Korean traditional fermented food, the Hard Clam Meretrix meretrix Shikhae, the SH-10 strain,which exhibited superior resistance to low pH and bile salts, was selected as a potential probiotic bacteria. By examining carbohydrate utilization, morphological properties, and the 16S rRNA gene sequence, the SH-10 strain was identified as Pediococcus pentosaceus (hereafter, P. pentosaceus SH-10). P. pentosaceus SH-10 was resistant to amikacin,cefotetan, ciprofloxacin, gentamicin, kanamycin, nalidixic acid, streptomycin, and vancomycin. Tests of antimicrobial activities against pathogens such as Bacillus cereus , Listeria monocytogenes , Salmonella choleraesuis , and Staphylococcus aureus , indicated that P. pentosaceus SH-10 inhibited the growth of pathogenic bacteria. These results suggest that P. pentosaceus SH-10 can be developed as a probiotic bacteria.
Abstract
This study examined the suitability of characteristics of potential strains of probiotic bacteria. Among 25 lactic acid bacteria isolated from Korean traditional fermented food, the Hard Clam Meretrix meretrix Shikhae, the SH-10 strain,which exhibited superior resistance to low pH and bile salts, was selected as a potential probiotic bacteria. By examining carbohydrate utilization, morphological properties, and the 16S rRNA gene sequence, the SH-10 strain was identified as Pediococcus pentosaceus (hereafter, P. pentosaceus SH-10). P. pentosaceus SH-10 was resistant to amikacin,cefotetan, ciprofloxacin, gentamicin, kanamycin, nalidixic acid, streptomycin, and vancomycin. Tests of antimicrobial activities against pathogens such as Bacillus cereus , Listeria monocytogenes , Salmonella choleraesuis , and Staphylococcus aureus , indicated that P. pentosaceus SH-10 inhibited the growth of pathogenic bacteria. These results suggest that P. pentosaceus SH-10 can be developed as a probiotic bacteria.
참고문헌 (28)
- Acar JF, "Disk susceptibility test. In: Antibiotics in Laboratory Medicine", pp.17~52 (1991), Williams & Wilkins
- Y. T. Ahn, "Characterization of Lactobacillus acidophilus Isolated from Piglets and Chicken", ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 15(12), pp.1790~1797 (2002), 아세아·태평양축산학회
- 차용준, "전통 명태식해(食？)의 생리기능성", 한국식품영양과학회지, 31(4), pp.559~565 (2002), 한국식품영양과학회
- Dunbar J, "Assessment of microbial diversity in four southwestern Unites States soils by 16S rRNA gene terminal restriction fragment analysis", Apple Environ Microbiol, 66, pp.2943~2950 (2000)
- Erkki S, "Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use", Meat Sci, 55, pp.297~300 (2000)
- Facklam R, "Identification, classification, and clinical relevance of catalase-negative, gram-positive cocci, excluding the Streptococci and Enterococci", Clin Microbiol rev, 8, pp.479~495 (1995)
- Fernandes CF, "Fermented dairy products and health In: the Lactic acid Bacteria , Volume 1", pp.297~342 (1992), ELSEVIA Applied Science
- Fuller R, "Probiotics in man and animal", J Appl Bacteriol, 66, pp.365~378 (1989)
- Goldin BR, "The effect of milk and Lactobacillus feeding on human intestinal bacterial enzyme activity", Am J Clin Nutr, 39, pp.756~761 (1984)
- Guarner F, "Probiotics", Int J Food Microbiol, 39, pp.237~238 (1998)
- 김선재, "젓갈로부터 분리된 젖산균 및 효모의 프로바이오틱 특성", 한국식품저장유통학회지, 12(2), pp.184~189 (2005), 한국식품저장유통학회
- Kolter R, "Microbial sciences: the superficial life of microbes", Nature, 441, pp.300~302 (2006)
- 구재근, "백합식해 발효 중 생화학적 및 미생물학적 특성 변화", 한국수산과학회지, 42(6), pp.569~573 (2009), 한국수산과학회
- Lee CH, "Studies on the sik-hae fermentation made by flat-fish", Kor J Appl Microbiol Bioeng, 11, pp.53~58 (1983)
- Lee NH, "Biochemical changes in muscle protein of squid sikhae during fermentation -Effects of temperature and moisture content", Korean J Food Sci Technol, 28, pp.291~297 (1996)
- Lidbeck GJ, "Impact of Lactobacillus acidophilus on the normal intestinal flora after administration of two antibiotic agents", Infection, 16, pp.329~335 (1987)
- 임수진, "계분으로부터 Lactobacillus salivarius의 분리 및 생균제적 특성", 한국미생물·생명공학회지, 35(3), pp.98~103 (2007), 한국미생물·생명공학회
- Matsumura A, "New binding assay and preparative trial of cell-surface lectin from Lactobacillus acidophilus group lactic acid bacteria", J Dairy Sci, 82, pp.2525~2329 (1999)
- Mukai T, "Binding of Bifidobacterium bifidum and Lactobacillus reuteri to the carbohydrate moieties of intestinal glycolipids recognized by peanut agglutinin", Int J Food Microbiol, 90, pp.357~362 (2004)
- Mutai M, "Utilization and effect of lactic acid bacteria", Kor J Appl Microbiol Bioeng, 11, pp.339~345 (1983)
- Osmanagaoglu O, "Analysis of the genetic determinant for production of the pediocin P of Pediococcus pentosaceus Pep1", J Basic Microbiol, 40, pp.233~241 (2000)
- Park HS, "Selection of microorganism for probiotics and their characterization", J Kor Soc Food Sci Nutr, 27, pp.4433~4440 (1998)
- Park KS, "vpaH, a gene encoding a novel histone-like nucleoid structure-like protein that was possibly horizontally acquired, regulates the biogenesis of lateral flagella in trh -positive Vibrio parahaemolyticus TH3996", Infect Immun, 73, pp.5754~5761 (2005)
- 박여랑, "Medium Optimization for Pediocin SA131 Production by Pediococcus pentosaceus SA131 against Bovine Mastitis Using Response Surface Methodology", 한국축산식품학회지, 30(1), pp.66~72 (2010), 한국축산식품학회
- Reid G, "Use of Lactobacillus to prevent infection by pathogenic bacteria", Microbes Infect, 4, pp.3119~3124 (2002)
- Suzuki Y, "Effect of cultured milk on serum cholesterol concentration in rats which were fed high cholesterol diets", Anim Sci Technol, 62, pp.565~576 (1991)
- Wood BJB, "The lactic acid bacteria in health and disease" (1992), Elsevier Science Publishers
- Yuksekdag, Z. Nur, "Assessment of Potential Probiotic and Starter Properties of Pediococcus spp. Isolated from Turkish-Type Fermented Sausages (Sucuk)", Journal of Microbiology and Biotechnology, 20(1), pp.161~168 (2010), 한국미생물·생명공학회