Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Characteristics of Lactic Acid Production by Lactobacillus buchneri Isolated from Kimchi

김치에서 분리된 Lactobacillus buchneri의 젖산 생산 특성

  • Sim, Hyun-Su (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Myoung-Dong (Department of Food Science and Biotechnology, Kangwon National University)
  • 심현수 (강원대학교식품생명공학과) ;
  • 김명동 (강원대학교식품생명공학과)
  • Received : 2015.06.22
  • Accepted : 2015.07.22
  • Published : 2015.09.28
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Abstract

Lactic acid is a useful platform chemical for a wide range of food and industrial applications such as pharmaceuticals and cosmetics. Among 313 strains of lactic acid bacteria isolated from different traditional Korean fermented foods, eight Lactobacillus strains effectively utilized xylose as a carbon source to produce lactic acid. A lactic acid bacterium identified as Lactobacillus buchneri produced the highest amount of lactic acid from xylose under anaerobic conditions. The optimum xylose concentration and incubation temperature were 50 g/l and 37℃, respectively; under these conditions, 22.3 g/l lactic acid was produced.

전국에서 수집한 전통발효 식품으로부터 젖산균을 분리 및 동정하였으며, 그 중에서 8점의 Lactobacillus 속 젖산균을 이용하여 젖산생산능을 평가하였다. 자일로스가 50 g/l 첨가된 MRS 배지를 이용하여 호기 또는 혐기배양을 실시한 결과 L. buchneri MBE909로 명명된 균주가 혐기적인 배양조건에서 가장 우수한 젖산생산량을 나타내었다. 혐기적인 조건에서 젖산생산을 위한 L. buchneri MBE909 균주의 최적 배양온도는 37℃이었으며, 초기 자일로스 농도가 50 g/l일때 젖산생산량(22.3 ± 0.3 g/l)이 가장 우수하였다. 본 연구를 통해 L. buchneri MBE909 균주는 자일로스를 효율적으로 대사하여 젖산을 생성할 수 있다는 것을 확인하였다.

Keywords

References

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