원문정보
Characterization and Antibacterial Activity of Lactobacillus casei HK-9 Isolated from Korean Rice Wine, Makgeolli
초록
영어
The purpose of this work was to examine the antibacterial activity derived from a lactic acid bacterium isolated from korean rice wine, called makgeolli. Various physiological and biochemical properties of this strain were characterized. Both the BIOLOG system and phylogenetic analysis using 16S rRNA sequencing were utilized for identification, and the strain was designated as Lactobacillus casei HK-9, and registered in GenBank as [JQ951606]. Growth rate, production of organic acids (e.g., lactic acid and acetic acid), and pH changes during growth were monitored. The maximum concentrations of lactic acid and acetic acid were approximately 576 mM and 199 mM, respectively, and pH was changed from 7.00 to 3.74 after 72 h of incubation. HPLC was used to confirm the production of lactic acid and acetic acid. Significant antimicrobial activity of the concentrated supernatant was demonstrated against various food-poison causing bacteria (e.g., Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, methicillin-resistant Staphylococcus aureus, Escherichia coli, Salmonella enteritidis). Ethanol tolerance of L. casei HK-9 showed up to 12% of ethanol within the culture.
목차
1. 서론
2. 재료 및 방법
2.1. 균주확보와 배양조건
2.2. 분리세균의 형태학적 관찰 및 생화학적 특성조사
2.3. 16S rRNA 염기서열의 계통수 분석
2.4. 세균의 생장에 따른 pH의 변화와 유기산 분석
2.5. 세균의 농축 배양상등액 제조
2.6. 농축 배양상등액의 항균활성 조사
2.7. 알코올 농도별 생존력 확인
3. 결과 및 고찰
3.1. 세균의 분리 및 특성
3.2. 세균의 동정 및 16S rRNA 염기서열의 계통수 분석
3.3. 세균의 생장에 따른 pH의 변화와 유기산 분석
3.4. 농축 배양상등액의 항균활성 조사
3.5. 알코올 농도별 생존력 확인
4. 결론
감사
References