A Study on the Yogurt Manufacture Suitability and Antimicrobial Activity of Lactobacillus plantarum LHB55 Isolated from Kimchi

Abstract

The aim of this study was to develop a new starter for fermented milk. The approach started with 103 acid-producing isolates from Kimchi, a type of spiced, fermented cabbage and then PCR screening was used to identify 72 Lactobacillus strains. The ability to inhibit the growth of food-borne human pathogens (Escherichia coli, Salmonella enteritidis, Staphylococcus aureus) of these strains were measured, using the paper disk method. Among them, one bacterium (LHB55) that showed a strong antibacterial activity against food-borne human pathogens was identified and further characterized, using 16S rDNA sequencing and API 50CHL system. Because this isolate was identified as L. plantarum, it was named as L. plantarum LHB55. The yogurt produced using commercial LAB with L. plantarum LHB55 did not display properties that are microbially or physico-chemically different from the control group, which suggests that L. plantarum LHB55 can be used as a useful starter for yogurt containing high antibacterial activity. We think that identifying effective starter strains enabling further development of fermented milk that can deliver better health benefits such as antimicrobial properties is of high significance, and thus our effort in this type of approach will continue. (Lee and Kang, 1996). 식품발효에 이용되는 미생물 중에서 유산 균은 기능성 probiotic 미생물로서 가장 주목되고 있는 유익한 세 균으로서 인체에 대한 영양효과 뿐만 아니라 다양한 생리적 기능을 담당한다고 보고되었다 (Jeon et al., 2007, Sanders andHuis in't Veld, 1999 (Mheen and Kwon, 1984; Lee and Kang, 1996). 김치의 발효에 관여하는 미생물의 증식양상은 배추 의 품종 , 발효온도와 염분 (Ko et al., 1994) 등 에 의해 많은 영향을 받는 것으로 알려져 있고, 특히 온도의 영향 이 가장 큰 요인으로 알려져 있다 . 김치 유산균 들 중 L. plantarum은 20~30℃의 중온 발효시에 가장 우세미생물 로 나타난다 (So and Kim, 1995). 최근 L. plantarum의 보고를 살펴보면 milk-soymilk에 L.