KR20090040025A - Novel lactobacillus plantarum from kimchi with inhibiting activities on pathogenic microorganism and use thereof - Google Patents

Abstract

A lactobacillus plantarum separated from kimchi inhibiting activities on pathogenic microorganism is provided to treat and prevent the infection of pathogenic bacteria due to excellent acid resistance, salt tolerance, and bile tolerance. A lactobacillus plantarum DSR 330(KFCC-11393P) separated from kimchi suppresses activities on pathogenic bacteria and has acid resistance in pH 2-2.5, salt tolerance in NaCl 2-15%, and bile tolerance and antibiotic resistance in Oxgall 0.3-3%. The pathogenic bacteria comprises Staphylococcus aureus, E.coli, B.cereus, Salmonella typimurium, Salmonella choleraesuis, Yersinia enterocolitica and Listeria monocytogenes. The antibiotic composition inhibiting activities on pathogenic bacteria comprises lactobacillus plantarum DSR 330 (KFCC-11393P).

Description

Novel Lactobacillus plantarum from kimchi with inhibiting activities on pathogenic microorganism and use according to Novel Lactobacillus plantarum isolated from Kimchi inhibiting the growth of pathogenic bacteria

The present invention relates to lactic acid bacteria and their use to inhibit the growth of pathogenic bacteria, and more particularly, Lactobacillus plantarium DSR 330 and its use, which inhibit the growth of pathogenic bacteria and are excellent in acid resistance, flame resistance, juice resistance and antibiotic resistance. It is about.

Lactobacillus, which produces lactic acid that is beneficial to humans without producing harmful substances such as indole, sketol, phenol, amine, and ammonia, is present at the highest density in the intestines of animals, especially as the dominant bacteria in the small intestine where digestive absorption occurs. holding (Barnes, FM et.al., Amer J. Clin Nutr, 33, 2426-2433, 1980;...... Salanitro, JP et.al., Appl Environ Microbiol, 33, 79-84, 1977 ).

The lactic acid bacteria are typically Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Pediococcus, Streptococcus, Teteragenococcus, Bagococcus Weissella and Bifidobacterium strains, and the like (Stiles, ME et.al., Int. J.). Food Microbiol. , 36, 1-29, 1997). In particular, the Lactobacillus strain is used in various studies because of its excellent safety, and normally produces a certain flora in the intestinal tract of animals including humans, enhances immune function, neutralizes and synthesizes harmful toxins, increases digestive absorption of nutrients, and various beneficial physiology. It is already well known to show activity, and has been administered to humans as well as animals.

Pathogenic bacteria include Salmonella spp., Staphylococcus aureus, Entero-otoxigenic E. coli, B. cereus, and Y. cynobacteria. There are Yersinia enterocolitica and Listeria monocytogenes. In particular, Staphylococcus aureus is widely known as a bacterium that causes not only food poisoning but also purulent diseases such as purulent, otitis media and cystitis of the skin.

Until now, mainly synthetic or natural antibiotics have been used to prevent or treat infection caused by the pathogenic bacteria. However, the use of synthetic antibiotics has severe restrictions on usage due to problems such as resistance and retention, and also destroys the beneficial flora in the intestine, thus losing the protection against pathogenic bacterial infections caused by normal flora. Alkaloids, flavonoids, phytoalexin, antimicrobial peptides, organic acids and fatty acids are known as natural antibiotics, but most of them are not commercialized due to coloration, poor stability, narrow antimicrobial spectrum and formulation problems. There is a situation.

Due to this problem, lactic acid bacteria can be greatly spotlighted as a natural antimicrobial agent against the pathogenic bacteria, but the following characteristics are required to exhibit a practical antimicrobial effect, and specifically, to endure various substances secreted from the intestinal digestive organs after ingestion. It should be excellent in intestinal viability by showing acid resistance and bile resistance, and should be excellent in inhibiting pathogenic bacteria due to low pH, nutrient consumption, reduction of potential difference, hydrogen peroxide production and antimicrobial production (eg bacteriocin). In particular, the antimicrobial agent using lactic acid bacteria, while inhibiting the growth of pathogenic bacteria and at the same time lower the amount of antibiotics showing a variety of problems, and can be useful in the food manufacturing process because it is safe for the human body.

Therefore, there is an urgent need for the development of lactic acid bacteria, a new natural antibacterial agent that has an antimicrobial effect against the pathogenic bacteria and is excellent in acid resistance, flame resistance, bile resistance and antibiotic resistance.

Kimchi, on the other hand, is Korea's traditional fermented food, a representative source of lactic acid bacteria that contributes to Korean intestinal health. Recently, kimchi is known to possess various useful functions such as kimchi ingredients such as Chinese cabbage and radish and various lactic acid bacteria that participate in kimchi fermentation, and has various useful functions such as anti-mutation and anticancer effects. Exports are steadily increasing. Microorganisms involved in the fermentation to taste the kimchi include L. plantarum, L. brevis, Lactococcus, Leuconostoc, Streptococcus Streptococcus) and Pediococcus, etc., and the type and composition ratio of the bacteria forming the total flora vary depending on the fermentation stage.

Therefore, in recent years, many studies have been conducted to control the taste and fermentation of kimchi by separating the lactic acid bacteria derived from kimchi and adding it as a starter during the production of kimchi. A method for producing kimchi with suppressed rancidity and extended shelf life has been disclosed by the addition of a luconosstock mesentoid strain and a mixture of ruconosstock paramesenteroid and luconosstock mesentoid strain in Korean Patent No. 0181009. It has been disclosed a method of producing kimchi that not only tastes good by addition but also inhibits the growth of Lactobacillus strains to delay rancidity. However, since the conventional rukonostock mecetheroidoid has weak acid resistance, the number of strains decreases as the fermentation of kimchi gradually progresses, and thus there is a problem that the fresh taste of kimchi cannot be maintained continuously. Therefore, the development of a new lactic acid bacteria starter that can improve the quality of kimchi and add functionality for health is urgently required.

Therefore, the inventors of the present invention have been trying to find a novel lactic acid bacteria that can inhibit the growth of pathogenic bacteria in kimchi, a representative fermented food of Korean, while suppressing pathogenic bacteria and excellent in acid resistance, flame resistance, bile resistance and antibiotic resistance. The present invention was completed by separating and identifying kimchi lactic acid bacteria.

It is therefore an object of the present invention to provide Lactobacillus plantarium DSR 330 and its use which inhibit the growth of pathogenic bacteria and which are excellent in acid resistance, flame resistance, bile resistance and antibiotic resistance.

In order to achieve the above object, the present invention suppresses the growth of pathogenic bacteria, excellent antibiotic resistance, acid resistance at pH 2.5-5, flame resistance at NaCl 2-15% and oxgall at 0.3-3% It provides Lactobacillus plantarium having biliary properties.

In order to achieve another object of the present invention, the present invention provides a formal, probiotic, feed, antibacterial, food additives and pharmaceutical compositions containing the Lactobacillus plantarium or its culture.

In addition, the present invention provides a fermented food containing the Lactobacillus plantarium or a culture thereof to achieve another object of the present invention.

The present invention also provides a method for producing a fermented food using the Lactobacillus plantarium or its culture as a starter.

Hereinafter, the present invention will be described in detail.

Lactobacillus plantarium of the present invention is characterized by inhibiting the growth of pathogenic bacteria and having acid resistance, flame resistance, bile resistance and antibiotic resistance. In particular, the Lactobacillus plantarium DSR 330 of the present invention isolated from kimchi is a pathogenic bacterium Staphylococcus aureus, E. coli, Bacillus cereus, Salmonella typhimurim (Salmonella typimurium), Salmonella choleraesuis, Yersinia enterocolitica and Listeria monocytogenes. It is characterized by having acid resistance at pH 2.5 to 5, salt resistance at NaCl 2 to 15% and oxgall 0.3 to 3% bile resistance (see Examples 1-2 to 1-7).

In particular, the Lactobacillus plantarium of the present invention survives at least 90% at pH 2.5, has strong acid resistance, survives at least 97% at 15% NaCl, has strong flame resistance, and has a survival rate of at least 95% at 3% of oxgall. Has bile resistance

Since the Lactobacillus plantarium of the present invention is excellent in acid resistance, flame resistance, and bile resistance, oral ingestion of the strain is a digestive enzyme secreted from a harsh environment in vivo, that is, an acidic environment in which the pH is lowered to 3 or less, and the gastrointestinal and small intestine. And bile acids can also increase the probability of reaching the intestine is excellent growth.

In addition, since the Lactobacillus plantarium of the present invention is excellent in antibiotic resistance, it is possible to grow even in the presence of antibiotics and thus have a beneficial function in vivo (see Example 1-6).

In addition, the Lactobacillus plantarium of the present invention was shown to have excellent antibacterial activity. In particular, the lactic acid bacteria of the present invention are pathogenic bacteria Staphylococcus aureus, Escherichia coli, E. coli, B. cereus, Salmonella typimurium, Salmonella cholera suis (Salmonella) choleraesuis), Yersinia enterocolitica and Listeria monocytogenes were found to have antimicrobial activity (see Example 1-7).

Lactobacillus plantarium strain that inhibits the growth of pathogenic bacteria as described above and has all of the characteristics of excellent resistance to acid, salt, bile and antibiotic resistance is provided for the first time in the present invention.

Therefore, the lactic acid bacteria of the present invention can be used for the purpose of improving the health of humans and animals, that is, for formal use, probiotics, antibacterial, feed, food additives or pharmaceutical compositions. The composition may include a crushed cell wall fraction, live bacteria, dead bacteria, dry bacteria or culture of Lactobacillus plantarium of the present invention as an active ingredient, and may further include an excipient or a carrier. The culture includes a culture solution itself cultured in a liquid medium, a filtrate (centrifuged supernatant) from which the strain is removed by filtration or centrifugation of the culture solution. The content of Lactobacillus plantarium in the composition may vary depending on the use and formulation of the composition.

The pharmaceutical composition refers to a composition capable of treating or preventing an infectious disease of a pathogenic bacterium, and the pathogenic bacterium is Staphylococcus aureus, E. coli, B. cereus, Salmonella thai. Refers to one or more fungi selected from the group consisting of Salmonella typimurium, Salmonella choleraesuis, Yersinia enterocolitica and Listeria monocytogenes. Including but not limited to all diseases caused by bacterial infections specifically refers to purulent diseases such as food poisoning, purulent, otitis media and cystitis of the skin.

Formal, probiotic, antimicrobial or pharmaceutical compositions according to the invention can be prepared and administered in a variety of formulations and methods. For example, Lactobacillus plantarium or its culture may be mixed with carriers and flavorings commonly used in the pharmaceutical arts for tablets, troches, capsules, elixirs, It may be prepared and administered in the form of syrup, powder, suspension or granule. As the carrier, a binder, a lubricant, a disintegrant, an excipient, a solubilizer, a dispersant, a stabilizer, a suspending agent and the like can be used. The mode of administration may be oral, parenteral or application, but preferably oral administration. In addition, the dosage may be appropriately selected depending on the absorbency, inactivation rate and excretion rate of the active ingredient in the body, age, sex, condition, etc. of the recipient.

In addition, the feed composition according to the invention can be prepared in the form of fermented feed, compound feed, pellet form and silage (silage) and the like. The fermented feed may be prepared by fermenting an organic material by adding Lactobacillus plantarium of the present invention and various microorganisms or enzymes, and the blended feed may include various kinds of general feed and the Lactobacillus plantarium of the present invention. It can be prepared by mixing. The feed in pellet form may be prepared by formulating the fermented feed or blended feed into a pellet machine, and the silage may be prepared by fermenting the green feed with the Lactobacillus plantarium according to the present invention.

Lactobacillus plantarium or its culture according to the present invention can be used as a food additive for food such as kimchi, beverages, baby food, dairy products. In addition, the Lactobacillus plantarium of the present invention can be used as a starter (starter) for the production of fermented food. The fermented foods include cheese, kimchi, fermented reproductive products and the like. Fermented foods using the Lactobacillus plantarium of the present invention can be prepared according to conventional methods known in the art. For example, by treating the grain powder such as brown rice and yulmu and the Lactobacillus plantarium according to the present invention or two to three kinds of mixed lactic acid bacteria containing the same and fermented at an appropriate temperature, various agricultural products such as white rice, glutinous rice, sorghum Fermented reproductive products can be prepared by properly formulating for excellent nutritional balance and palatability. In particular, the Lactobacillus plantarium according to the present invention can be used to prepare kimchi. Preferably, salted cabbage is mixed with common kimchi seasonings such as red pepper powder, garlic, ginger, leek, radish, and sugar, and then, kimchi may be prepared by adding a culture of the Lactobacillus plantarium of the present invention. The culture of the Lactobacillus plantarium of the present invention is preferably added at 0.1 to 5% by weight, and most preferably at 1% by weight based on the total weight of kimchi.

The Lactobacillus plantarium according to the present invention can be cultured in large quantities by a conventional method for culturing Lactobacillus sp. As the culture medium, a medium consisting of a carbon source, a nitrogen source, vitamins, and minerals may be used. For example, MRS (Man-Rogosa-Sharp) medium or Chinese cabbage juice medium may be used. The cabbage juice medium can be used after crushing and juice pickled cabbage, sterilized. Cultivation of the microorganism is possible under the culture conditions of the common Lactobacillus microorganisms, for example, can be cultured for 18 hours to 48 hours at 25 ℃ to 37 ℃, more preferably can be cultured at 37 ℃ 20 hours. The culture medium in the culture may be removed and subjected to centrifugation or filtration to recover only concentrated cells, which steps may be carried out by those skilled in the art as needed. The concentrated cells may be frozen or lyophilized according to a conventional method so as not to lose their activity.

As described above, the novel kimchi lactic acid bacterium of the present invention, Lactobacillus plantarium DSR 330, has the activity of inhibiting the growth of pathogenic bacteria and is characterized by excellent acid resistance, salt resistance, bile resistance and antibiotic resistance. Therefore, the lactic acid bacteria of the present invention can be used in various forms for the preparation of formal, probiotic, antibacterial, feed, food additives, pharmaceutical compositions and fermented foods. In particular, when using the Lactobacillus plantarium DSR 330 according to the invention as a starter for kimchi fermentation, not only can maintain a good kimchi taste and add functionality to kimchi, but also infectious diseases caused by pathogenic bacteria Effective in the treatment and prevention of

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

<Example 1>

Isolation of Lactobacillus Plantarium Strains

<1-1> Isolation of Lactic Acid Bacteria from Kimchi

20 kimchi prepared by the conventional kimchi production method was selected, and the kimchi was used as lactic acid bacteria isolated kimchi sample. The kimchi sample was diluted 10-fold with 0.85% saline, and 0.1 ml each of MRS agar medium (MRS agar, Difco .; 10 g of Bakto peptone, 10 g of beef extract, 5 g of yeast extract, 20 g of glucose, twin 801 g, citric acid 2 g, dibasic potassium phosphate 2 g, sodium acetate 5 g, manganese sulfate 0.1 g, magnesium sulfate 0.05 g, agar 15 g / distilled water 1 L) plate was inoculated and plated with a glass rod. The plates were then incubated for 2 days in a 25 ° C. incubator. Each colony produced was inoculated into MRS agar plates and incubated at 25 ° C. for 2 days to separate a total of 200 lactic acid bacteria colonies.

<1-2> Pathogenic bacteria  Isolation of Lactic Acid Bacteria Suppressing Growth

In order to select lactic acid bacteria that inhibit the growth of pathogenic bacteria among the 200 lactic acid bacteria isolated in Example <1-1>, first, four pathogenic bacteria Staphylococcus aureus KCCM 12214, E. coli KCCM 11234 ( E.coli KCCM 11234), Bacillus cereus KCCM 11774 (B.cereus KCCM 11774) and Salmonella typhimurium KCCM 40253 (Salmonella typimurium KCCM 40253) were prepared in a nutrient medium (5.0 g of Bacterium peptone, 1.0 g of beef extract, 2.0 g of yeast extract). g, sodium chloride 5.0 g, agar 15 g / distilled water 1 L) and incubated for 24 hours at 37 ℃. The cultured cells were scraped from the medium, washed twice with phosphate buffer (PBS, pH 7.4), suspended in 20% glycerol, and stored at -20 ° C. The 200 was separated in Example <1-1>. Dog lactic acid colonies were inoculated in MRS liquid medium and incubated at 37 ° C. for 24 hours, followed by centrifugation, suspended in 10% skim milk, and stored at −20 ° C.

Subsequently, inoculate 1% of the pathogenic bacteria in Nutrient agar and dry for 20 minutes. Then, put the disc paper on it and add 50 μl of each of the 200 lactic acid bacteria culture supernatants, and incubate at 37 ° C. for 24 hours. The best strain among the lactic acid bacteria forming the inhibitory ring was selected first. Thereafter, the first selected strains were selected again in the same manner as above, and finally DSR 330 was selected to best inhibit the growth of pathogenic bacteria (see FIG. 2).

<1-3> acid resistance test

MRS broth adjusted to pH 2.5, 3.0, 3.5, 4.0, 4.5, 5 using DSR 330 lactic acid bacteria that best inhibit the growth of pathogenic bacteria isolated in Example <1-2> using hydrochloric acid (MRS broth, Difco .; 10 g of Bakto peptone, 10 g of beef extract, 5 g of yeast extract, 20 g of glucose, 801 g of citric acid, 2 g of citric acid, 2 g of potassium diphosphate, 5 g of sodium acetate, 0.1 g of manganese sulfate, 0.05 g of magnesium sulfate 10 ml g / distilled water) were inoculated respectively. Then, the number of viable cells was examined while incubating at 37 ° C. for 2 hours.

As a result, the selected strains were actively grown at pH 2.5-5, particularly survived 90% or more even at pH 2.5, showed a viability of about 95% or more at pH 3 (see Fig. 3).

<1-4> flame resistance test

DSR 330 lactic acid bacteria isolated in Example <1-2> were inoculated into 10 ml of MRS broth adjusted to 2, 5, 8, 10 and 15% with sodium chloride (NaCl), respectively. Then, the growth of the strain was observed at the salt concentration while incubating for 2 hours at 37 ℃. As a result, the selected strains were actively grown at 2-15% of sodium chloride, and especially showed a survival rate of 97% or more even at 15% of sodium chloride (see FIG. 4).

<1-5> Bile Resistance Test

DSR 330 lactic acid bacteria isolated in Example <1-2> were inoculated into 10 ml of MRS broth adjusted to 0.3, 0.5, 1 and 3% with oxgall, respectively. Thereafter, the growth of the strain at the artificial bile concentration was observed while incubating at 37 ° C for 2 hours. As a result, the selected strains were actively growing at 0.3 to 3.0% of oxgall, and particularly showed a survival rate of 95% or more even at 3% of oxgall (see FIG. 5).

<1-6> Antibiotic Resistance Test

The DSR 330 lactic acid bacteria isolated in Example <1-2> were inoculated into MRS solid medium, placed on a filter containing antibiotics (6 mm in diameter) and incubated for 24 hours to determine the size of the inhibitory ring formed by the antibiotic. Smaller inhibitory rings mean more resistance to antibiotics. Table 1 below shows the degree of antibiotic resistance to DSR 330.

Antibiotic resistance measurement results of lactic acid bacteria according to the present invention Antibiotic Lactobacillus plantarum DSR 330 (mm) Tetracycline (30 μl) 22 Erythromycin (15 μl) 11 Ampicillin (10 μl) 26 Penicillin (10IU / IE / UI) 24 Sepharosene (30 μl) 21

As shown in Table 1, the DSR 330 strain of the present invention is excellent in antibiotic resistance, and its activity is maintained even when used in formal, probiotic, feed, food additive, antibacterial, pharmaceutical compositions and fermented foods with antibiotics. It can be seen that it can be used.

<1-7> antibacterial activity test

The DSR 330 lactic acid bacteria isolated in Example <1-2> were subcultured in an MRS broth for three times for antibacterial activity test, and the pathogenic bacterium Staphylococcus aureus KCCM 12214 on nutritious agar medium (Nutrient agar). , E. coli KCCM 11234, B.cereus KCCM 11774 and Salmonella typimurium KCCM 40253, Salmonella choleraesuis KCCM40763, Bacillus cereus KCCM204 cereus Inoculated with 1% of Yersinia enterocolitica KCCM 41657, Staphylocococcus aureus KCCM 11335, Listeria monocytogenes KCCM4307 and dried for 20 minutes. Put the 50 μl of the culture supernatant of the DSR 330 lactic acid bacteria dropping and incubated for 24 hours at 37 ℃ to measure the size of the inhibitory ring Groups are shown in Table 2.

Antimicrobial test results of lactic acid bacteria according to the present invention Pathogenic bacteria Lactobacillus plantarum DSR 330 (mm) Salmonella Cholera Suis 15 Bacillus cereus KCCM 11774 20 Yexinia Enterocholica 30 Staphylococos Eurius KCCM 12214 13 Listeria monocytogenes 24 Staphylococos Eurius KCCM 11335 11 Escherichia coli 11 Salmonella Typhimurim 12.5 Bacillus cereus KCCM11204 16

As shown in Table 2, the DSR 330 strain of the present invention is excellent in antimicrobial activity against the pathogenic bacteria, especially the size of the inhibitory ring for pathogenic bacteria such as Yexinia enterocylica, Listeria monocytogenes and Bacillus cereus KCCM 11774. Has an excellent antibacterial activity over 20 mm, it can be seen that it can be usefully used as an antimicrobial agent for the pathogenic bacteria.

<1-8> Identification of Selected Lactic Acid Bacteria

a. Analysis according to Burgess's classification bacteriology manual

After lactic acid bacteria selected in Example <1-2> were separated into single colonies, morphological and biochemical properties were investigated according to Burges' manual of systematic bacteriology, and gram staining was performed. As a result, it was confirmed that the isolated strain is a Gram-positive strain and has a form of bacilli (see Table 3 and FIG. 6).

Morphological and Biochemical Properties of Lactic Acid Bacteria characteristic DSR 330 Gram + Colony form Rod Colony color Yellow Motility - Catalase - Fermentation form Homo Spore - Growth at 15 ℃ + Growth in NaCl 4% +

b. Analysis using API system

Thereafter, the strain was identified by an API system (La Balme-les-Grottes, France). First, bacteria colonies were taken with sterile platinum and then suspended in 2 ml of sterile distilled water. Again, the bacteria solution was suspended in 5 ml of sterile distilled water at the concentration of McFalland Standard Solution No. 2 (MccFaland Standard Solution No. 2) provided by the API 50CH kit (BioMerieux, France). The suspension was added to the liquid medium of the API 50CH kit for homogenization, and then 200 μl of each 50 tubes of the API 50CH kit was inoculated. After spilling on the tube with mineral oil, it was incubated for 48 hours at 30 ℃. The culture was analyzed by the API system to confirm 49 carbohydrate fermentation patterns, and the results were identified by inputting the ATB identification computer system.

As a result, the DSR 330 lactic acid bacteria selected in Example <1-2> were found to be a strain belonging to the genus Lactobacillus having a carbohydrate fermentation pattern of Table 4 below.

Analysis of carbohydrate fermentation pattern of lactic acid bacteria according to the present invention Control - D-Mannose + Salinity + Genthio Bios + Glycerol - L-Solvods - Cello beads + D-turanose _ Erythritol - Rhamnose + Maltose + D-Resoz - D-arabinose - Dulcitol - Lactose + D-tagatose - L-arabinose + Inositol - Melibiose + D-fucose - Riboose + Mannitol + Saccharose + L-fucose - D-Xylose - Sorbitol + Trehalose + D-Arabitol - L-Xylose - D-mannoside - Inulin + L-Arabitol - Adonitol - D-glucoside - Melegitos + Gluconate + Xyloxide - Glucosamine + D-Raffinose + 2-ceto-gluconate - Galactose + Amigdalin + Amidodon - 5-ceto-gluconate - D-glucose + Arbutin + Glycogen - D-Fructose + Esculin + Xylitol +

c. 16S rDNA Sequencing

The nucleotide sequence of 16S rDNA of the selected lactic acid bacteria was analyzed according to a conventional method known in the art. As a result, the 16S rDNA base sequence (SEQ ID NO: 1) of the lactic acid bacteria DSR 330 was found to be 99% identical to the 16S rDNA base sequence of Lactobacillus plantarium (see Fig. 1).

 Therefore, the present inventors named DSR 330 lactic acid bacteria as "Lactobacillus plantarium DSR 330" and deposited it on August 10, 2007 at the Korean Culture Center of Microorganisms (Accession No .: KFCC- 11393P).

<Example 2>

Kimchi production using the lactic acid bacteria of the present invention

The cabbages were each salted so that the salinity of the cabbages was 2.3%. Pickled Chinese cabbage (82.5% by weight) of red pepper powder (2.5% by weight), garlic (2% by weight), ginger (0.5% by weight), leek (2% by weight), radish (9% by weight), sugar (0.5% by weight) Kimchi seasoning was mixed. Then, as a starter, the Lactobacillus plantarium DSR 330 of the present invention was added at 1% by weight (about 1 × 10 ⁵ strains) based on the total weight of kimchi, respectively. At this time, starter lactic acid bacteria were not added to the negative control. Then, each kimchi prepared was aged for 6 days at 10 ℃.

Experimental Example 1

Measurement of Acidity and Lactic Acid Bacteria in Prepared Kimchi

<1-1> pH measurement

Acidity was measured for each kimchi prepared in Example <2>. Kimchi liquid was prepared by grinding 100 g of each kimchi aged at 10 ° C. for 10 days and then filtering with gauze. Then, the acidity of each kimchi was measured to compare the matured state of kimchi. Acidity was measured using NaCl titration. After preparing kimchi juice from each kimchi, the pH of 5 ml of kimchi juice was measured. Then, 0.1N NaOH was titrated to calculate the addition amount of 0.1N NaOH at the time of pH 8.2, and the acidity (%) was calculated by the following Equation 1, and the results are shown in Table 5 below.

Acidity (%) = {0.00908 × 1N NaOH Factor ^* × 1N NaOH Addition} / Sample Weight

^* 1N NaOH factor = 1

Acidity measurement results of kimchi prepared using the lactic acid bacteria of the present invention Lactobacillus Added as Starter Acidity (%) Lactobacillus plantarium DSR 330 0.60 No starter (negative control) 0.72

As a result, as shown in Table 5, kimchi prepared using the Lactobacillus plantarium DSR 330 strain has a relatively low acidity compared to kimchi prepared without the use of a starter. It was found that the kimchi quality could be improved by gradually increasing the ripening season.

<1-2> Measurement of Lactic Acid Bacteria in Kimchi

The number of lactic acid bacteria of each kimchi prepared in Example <2> was measured. Each kimchi aged for 6 days at 10 ° C. was diluted 10-fold with 0.85% saline, and MRS agar medium (MRS agar, Difco .; 10 g of Bakto peptone, 10 g of beef extract, 5 g of yeast extract, glucose 20 g, Tween 80 g, citric acid 2 g, dibasic potassium phosphate 2 g, sodium acetate 5 g, manganese sulfate 0.1 g, magnesium sulfate 0.05 g, agar 15 g / distilled water 1 L) plate was inoculated with 0.1 ml of the kimchi dilution After that, the glass plate was smeared. Each agar plate coated with the kimchi dilution solution was incubated in an incubator at 27 ° C. for 12 days, and the number of colonies produced was counted by each number of bacteria, and the results are shown in Table 6.

Lactic acid bacteria measurement results of kimchi prepared using the lactic acid bacteria of the present invention Lactobacillus added as starter (log cfu / ml) Total Lactobacillus Count Lactobacillus plantarium DSR 330 9.35 No starter (negative control) 8.71

As a result, as shown in Table 6, it was confirmed that the total number of lactic acid bacteria was significantly increased compared to kimchi prepared without adding the starter in the kimchi prepared by adding the lactic acid bacteria of the present invention.

Experimental Example 2

Sensory test of the manufactured kimchi

 The sensory test of each kimchi prepared in Example <2> was performed. After ripening for 6 days at 10 ℃, 10 trained test personnel for each kimchi 2 days after storage at 4 ℃ performed a sensory test. Five points were scored by the preference scale method, and significance test was performed by t-test. The results are shown in Table 7 below.

Sensory test results of kimchi prepared using the lactic acid bacteria of the present invention Lactobacillus Added as Starter A comprehensive taste already Exterior Sour taste Texture Lactobacillus plantarium DSR 330 3.9 1.0 3.5 3.7 3.8 No starter (negative control) 3.1 1.0 3.1 3.2 3.4

As a result, as shown in Table 7, the kimchi prepared by adding the lactic acid bacterium of the present invention was evaluated to have excellent overall sensory properties compared to kimchi prepared without adding a starter.

<Example 3>

Preparation of Dongchimi Using Lactic Acid Bacteria of the Invention

The radish and cabbage were pickled with salt so that the salinity of the cabbage was 4.0%. The pickled cabbage (6%) and radish (38%) were mixed with Dongchimi seasoning consisting of garlic (3% by weight), ginger (0.2% by weight), glucose (5% by weight) and the like. Thereafter, the lactobacillus plantarium DSR 330 of the present invention was added as a starter to 1% by weight (about 1 × 10 ⁵ strains), respectively, and then fermented at 25 ° C. for 5 days to prepare a copper tooth. At this time, the case where no starter lactic acid bacteria were added was used as a negative control group.

Experimental Example 3

Determination of Acidity and Lactic Acid Bacteria in Prepared Dongchimi

<3-1> pH measurement

After preparing the Dongchimi solution by filtering the Dongchimi broth prepared in Example <3> with gauze, the pH of 5 mL of Dongchimi solution was measured and the acidity was calculated in the same manner as in Experimental Example <1-1>. It is listed in Table 8 below.

Acidity measurement results of Dongchimi prepared using the lactic acid bacteria of the present invention Lactobacillus Added as Starter Acidity (%) Lactobacillus plantarium DSR 330 0.73 No starter (negative control) 0.40

As a result, as shown in Table 8, the acidity of the Dongchimi prepared using the lactic acid bacteria of the present invention, the acidity of the Dongchimi prepared without using a starter increased rapidly. Therefore, the lactic acid bacteria of the present invention was able to confirm that the fermentation of Dongchimi exhibited the proper acidity.

<3-2> Measurement of Lactic Acid Bacteria in Dongchimi

Each Dongchimi prepared in Example <3> was diluted 10-fold with 0.85% saline, and the total number of lactic acid bacteria was measured in the same manner as in Experimental Example <1-2>, and the results are shown in Table 9.

Lactic acid bacteria measurement results of Dongchimi prepared using the lactic acid bacteria of the present invention Lactobacillus added as starter (log cfu / ml) Total Lactobacillus Count Lactobacillus plantarium DSR 330 9.21 No starter (negative control) 7.69

As a result, as shown in Table 9, it was confirmed that the total number of lactic acid bacteria was increased compared to the Dongchimi prepared without the starter in the Dongchimi prepared by adding the lactic acid bacteria of the present invention.

<3-3> Antibacterial activity of the prepared Dongchimi

 Pathogenic bacteria Salmonella choleraesuis KCCM40763, Yersinia enterocolitica KCCM 41657, Listeria monocytogenes KCCM4307, Staphylococcus aureus coli 12214, E. coli coli KCCM 11234), Salmonella typimurium KCCM 40253, Bacillus cereus (B.cereus KCCM 11774) in a nutrient medium (5.0 g of Bacterium peptone, 1.0 g of beef extract, 2.0 g of yeast extract, 5.0 g of sodium chloride, 15 g of agar was inoculated in 1 l of distilled water, and incubated for 24 hours at 37 ° C., and then inoculated in Nutrient agar and dried for 20 minutes. 50 μl of the prepared Dongchimi solution was added dropwise and incubated at 37 ° C. for 24 hours to measure the inhibitory ring. The results are shown in Table 10 below.

Antibacterial activity test results of Dongchimi according to the present invention Pathogenic bacteria Copper tooth (mm) prepared using Lactobacillus plantarum DSR 330 Salmonella Cholera Suis 16 Bacillus cereus KCCM 11774 23 Yexinia Enterocholica 28 Staphylococos Aurius KCCM 12214 15 Listeria monocytogenes 26 Staphylococos Eurius KCCM 11335 13 Escherichia coli 15 Salmonella Typhimurim 14 Bacillus cereus KCCM11204 20

Dongchimi prepared using the DSR 330 strain of the present invention as shown in Table 10 is excellent in the antimicrobial activity against the pathogenic bacteria, in particular Yexinia enterocholicica, Listeria monocytogenes, Bacillus cereus KCCM 11774 and Bacillus sere For pathogenic bacteria such as U.S. KCCM11204, it was found that the size of the inhibitory ring had an excellent antibacterial activity over 20 mm.

<Manufacture example 1>

Preparation of a feed composition using the lactic acid bacteria of the present invention

Lactobacillus plantarium DSR 330 lactic acid bacteria of the present invention was inoculated in a medium containing 2.0% glucose, 1.0% peptone, 1.0% yeast extract, 0.2% diphosphate, 0.05% magnesium sulfate and 0.05% cysteine at 37 ° C for 2 days. While aerobic incubation. The culture medium and the excipient degreasing steel of each strain were simply mixed at a weight ratio of 1: 1, dried at 40 ° C. or less, and the dried mixture was ground to prepare a feed composition. At this time, the prepared feed composition was to be included as lactic acid bacteria of the present invention 1 × 10 ⁹ cfu / g or more.

<Manufacture example 2>

Preparation of probiotic composition using lactic acid bacteria of the present invention

The Lactobacillus plantarium DSR 330 lactic acid bacteria of the present invention were inoculated in a medium containing 2.0% glucose, 1.0% peptone, 1.0% yeast extract, 0.2% diphosphate, 0.05% magnesium sulfate and 0.05% cysteine at 37 ° C. for 2 days. While aerobic incubation. After inoculating 10% by weight of the culture solution of each strain in a solid incubator containing skim steel, soybean meal, jade powder and molasses in a weight ratio of 3: 1: 1: 1, respectively, 45-60% by weight of water was added thereto. Was added. The probiotic composition was prepared by anaerobic solid fermentation while stirring at 40 ° C. for 3 days, and the probiotic composition thus prepared contained lactic acid bacteria of 1 × 10 ⁹ cfu / g or more.

<Manufacture example 3>

Preparation of a food additive composition using the lactic acid bacteria of the present invention

The Lactobacillus plantarium DSR 330 lactic acid bacteria of the present invention were inoculated in a medium containing 2.0% glucose, 1.0% peptone, 1.0% yeast extract, 0.2% diphosphate and 0.05% magnesium sulfate, 0.05% cysteine and the like at 37 ° C. Cultured aerobic for 2 days. 60% by weight of the culture solution was added to a mixture of milk powder or skim milk and starch or lactose in a 1: 1 weight ratio, which was then rapidly frozen at −70 ° C. or lower and then at −60 ° C. for 36 hours. Freeze drying to prepare a composition for food addition. At this time, the temperature of the hot plate to increase the water evaporation efficiency during lyophilization was 30 ℃, wherein the prepared food additive composition was to include the lactic acid bacteria of the present invention 1 × 10 ⁹ cfu / g or more.

< Production Example  4>

Preparation of a pharmaceutical composition using the lactic acid bacteria of the present invention

The probiotic composition powders obtained in Preparation Examples 1, 2, and 3 were each prepared in a pharmaceutical composition by molding into tablets, pills, and capsules according to a conventional method, wherein the prepared composition was lactic acid bacteria of 1 × 10 ⁹ cfu / It was included more than g.

1 is a dendogram comparing the 16S rDNA nucleotide sequence of the lactic acid bacteria of the present invention with the nucleotide sequence on the gene bank.

Figure 2 is a graph comparing the results of testing the antimicrobial activity of pathogenic bacteria of lactic acid bacteria and other lactic acid bacteria isolated from kimchi of the present invention.

Figure 3 is a graph showing the acid resistance of Lactobacillus plantarum DSR 330 (Lactobacillis plantarum DSR 330) lactic acid bacteria of the present invention.

Figure 4 is a graph showing the flame resistance of the Lactobacillus plantarium DSR 330 (Lactobacillis plantarum DSR 330) of the present invention.

5 is a graph showing the bile resistance of the Lactobacillus plantarum DSR 330 of the present invention (Lactobacillis plantarum DSR 330).

Figure 6 is a photograph of the Lactobacillus plantarium DSR 330 (Lactobacillis plantarum DSR 330) of the present invention under a microscope.

<110> DAESANG FNF CORPORATION <120> Novel Lactobacillus plantarum from kimchi with inhibiting          activities on pathogenic microorganism and use <130> NP07-0116 <160> 1 <170> KopatentIn 1.71 <210> 1 <211> 858 <212> DNA <213> Lactobacillus plantarum <400> 1 gggggatcgg gtctatatga agtcgacgaa ctctggtatt gattggtgct tgctcatgat 60 ttacatttga gtgagtggcg aactggtgag taacacgtgg gaaacctgcc cagaagcggg 120 ggataacacc tggaaacaga tgctaatacc gcataacaac ttggaccgca tggtccgagc 180 ttgaaagatg gcttcggcta tcacttttga atggtcccgc ggcgtattag ctagatggtg 240 gggtaacggc tcaccatggc aatgatacgt agccgacctg agagggtaat cggccacatt 300 gggactgaga cacggcccaa actcctacgg gaggcagcag tagggaatct tccacaatgg 360 acgaaagtct gatggagcaa cgccgcgtga gtgaagaagg gtttcggctc gtaaaactct 420 gttgttaaag aagaacatat ctgagagtaa ctgttcaggt attgacggta tttaaccaga 480 aagccacggc taactacgtg ccagcagccg cggtaatacg taggtggcaa gcgttgtccg 540 gatttattgg gcgtaaagcg agcgcaggcg gttttttaag tctgatgtga aagccttcgg 600 ctcaaccgaa gaagtgcatc ggaaactggg aaacttgagt gcagaagaag acagtggaac 660 tccatgtgta gcggtgaaat gcgtagatat atggaagaac accagtgncg aaagcggctg 720 tctggtctgt aactgacgct gaagctcgna agtatgggta gccaacaaga ttagataccc 780 ctggtagtcc ataccgtaaa cgatgaatgc taagtgttgg gaaggtttcc gcccttcagt 840 gctgccacta aagccata 858  

Claims (10)

Lactobacillus plantarum DSR 330 which inhibits the growth of pathogenic bacteria, has acid resistance at pH 2.5 ~ 5, flame resistance at NaCl 2 ~ 15%, juice resistance at 0.3 ~ 3% of Oxgall and antibiotic resistance (KFCC-11393P). According to claim 1, wherein the pathogenic bacteria Staphylococcus aureus (E. coli), Bacillus cereus (B.cereus), Salmonella typimurium (Salmonella typimurium), Salmonella cholerasus ( Salmonella choleraesuis), Yersinia enterocolitica and Listeria monocytogenes. Lactobacillus plantarum DSR 330 (KFCC-11393P) ). Claim 1 Lactobacillus plantarum ( Lactobacillus plantarum ) DSR 330 (KFCC-11393P) or a formal composition containing the culture thereof. Claim 1 Lactobacillus plantarum ( Lactobacillus plantarum ) DSR 330 (KFCC-11393P) or a probiotic composition containing the culture thereof. Claim 1 Lactobacillus plantarum ( Lactobacillus plantarum ) DSR 330 (KFCC-11393P) or a feed composition containing a culture thereof. Claim 1 Lactobacillus plantarum ( Lactobacillus plantarum ) DSR 330 (KFCC-11393P) or a food additive composition containing the culture thereof. Lactobacillus plantarum DSR 330 (KFCC-11393P) or a culture thereof according to claim 1 containing Staphylococcus aureus, E. coli, B. cereus ), Salmonella typimurium, Salmonella choleraesuis, Yersinia enterocolitica and Listeria monocytogenes selected from the group consisting of Antimicrobial composition, characterized in that to suppress. Lactobacillus of claim 1 ( Lactobacillus) plantarum ) DSR 330 (KFCC-11393P) or its culture containing Staphylococcus aureus, E. coli, B.cereus, Salmonella typimurium Pharmaceutical composition for the treatment or prevention of infections of one or more pathogenic bacteria selected from the group consisting of Salmonella choleraesuis, Yersinia enterocolitica and Listeria monocytogenes. Lactobacillus plantarum DSR 330 (KFCC-11393P) or fermented food containing the culture thereof. Claim 1 Lactobacillus plantarum (Lactobacillus plantarum) DSR 330 (KFCC-11393P) or a method for producing a fermented food using a culture thereof as a starter (starter).

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