KSBB Journal

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Functional Characterization of Lactobacillus sakei JK-17 Isolated from Long-term Fermented Kimchi, Muk Eun Ji

장기간 발효 김치인 묵은지에서 분리한 Lactobacillus sakei JK-17의 기능성 조사

  • Kim, Dong-Seon (Department of Life Science and Biotechnology, Soonchunhyang University) ;
  • Cho, Hyeong-Woo (Department of Life Science and Biotechnology, Soonchunhyang University) ;
  • Kim, Dae-Han (Department of Life Science and Biotechnology, Soonchunhyang University) ;
  • Oh, Kye-Heon (Department of Life Science and Biotechnology, Soonchunhyang University)
  • 김동선 (순천향대학교 생명시스템학과) ;
  • 조형우 (순천향대학교 생명시스템학과) ;
  • 김대한 (순천향대학교 생명시스템학과) ;
  • 오계헌 (순천향대학교 생명시스템학과)
  • Received : 2012.11.19
  • Accepted : 2013.01.17
  • Published : 2013.02.27
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Abstract

The purpose of this work was to investigate the several functional characteristics of Lactobacillus sakei JK-17 isolated from long-term fermented kimchi, Muk Eun Ji. Initially, phylogenetic analysis using 16S rRNA sequencing was performed to identify the isolate JK-17, and the strain could be assigned to Lactobacillus sakei and designated as L. sakei JK-17. The strain was registered in GenBank as [JX841311]. The changes of bacterial growth and residual organic acids were monitored and HPLC was used to measure quantitatively two organic acids, lactic acid and acetic acid, produced in the culture during 84 hours of incubation. During the incubation period, several functional characteristics of L. sakei JK-17 were examined. L. sakei JK-17 culture depleted nitrite concentration 94.75%. Antioxidant activity of cultural supernatants of L. sakei JK-17 was approx. 53.8%, and ${\beta}$-galactosidase activities were 0.243 units/mL at pH 7.0 and 0.387 units/mL at pH 4.1, respectively. The antibacterial activities against food-poisoning causing bacteria were examined with 20-fold concentrated culture supernatants from L. sakei JK-17 and the antibacterial effects were clearly observed against all bacteria tested in this work.

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