KR20140087517A - New lactic acid bacteria Lactobacillus plantarum DSR KF12 isolated from Gimchi and composition comprising the same - Google Patents

Abstract

The present invention relates to a new lactobacillus strain and a composition comprising the same and, more specifically, to a Lactobacillus plantarum DSR KF12 strain having an antifungal and an antibacterial activity and to a composition comprising the Lactobacillus plantarum DSR KF12 strain. The Lactobacillus plantarum DSR KF 12 strain which is a new lactobacillus has not only an antibacterial activity but also an antifungal activity, and thus can be used for a food composition like Kimchi, an antifungal and antibacterial probiotic composition, a food additive composition like natural preservatives, an antifungal and antibacterial pharmaceutical composition, a feed composition, and a cosmetic composition.

Description

A novel lactic acid bacteria strain Lactobacillus plantarum DSR KF12 isolated from kimchi and a composition containing the same.

The present invention relates to a novel lactic acid bacterial strain isolated from kimchi and a composition containing the same, and more particularly to a lactobacillus plantarum DSR KF12 strain having antifungal and antibacterial activity and a composition containing the same.

In recent years, consumers are increasingly interested in health and have a sense of rejection of chemical synthetic food preservatives due to the above problems, and are aiming to be fresher, natural as well as no chemical preservatives. With this demand, there is a growing need for studies on natural preservatives that are safe and economical.

Up to now, mainly synthetic or natural antibiotics have been used to prevent or treat infections caused by such harmful microorganisms. However, the use of synthetic antibiotics is strictly regulated because of its resistance and residuals, and it also destroys intestinal beneficial microflora, thus losing the preventive effect against pathogenic bacteria infection by normal microflora. Although alkaloids, flavonoids, phytoalexins, antimicrobial peptides, organic acids and fatty acids are known as natural antibiotics, most of them are not commercialized due to problems of color, stability, narrow antibacterial spectrum and shape In fact.

With regard to the development of natural preservatives and substances having antifungal activity, there is growing interest in antibiotics produced from microorganisms or microorganisms. Lactobacillus is generally regarded as safe because it has been widely used in food, both east and west, and is generally considered safe.

As antibacterial substances produced by lactic acid bacteria, organic acids such as lactic acid, acetic acid, hydrogen peroxide, bacteriocin and the like have been known. Bacteriocin has the advantage of being safe, but its antibacterial spectrum is so narrow that it has not been widely used as a food preservative because of its disadvantage that it has almost no antimicrobial activity against Gram-negative bacteria, yeast and fungi.

In Kimchi, various kinds of lactic acid bacteria are growing as described above. Among these lactic acid bacteria, antimicrobial substances have been reported, but the antibacterial effect is concentrated on the antibacterial effect. There are very few reports on lactic acid bacteria having antifungal activity among kimchi-derived lactic acid bacteria. There is an urgent need to search for microorganisms capable of producing excellent antifungal substances capable of solving the limitations of the substances studied so far and to study the substances produced by the microorganisms.

The inventors of the present invention have found that lactic acid bacteria have antimicrobial activity only on ordinary bacteria while continuing their research to solve the problems of the prior art as described above. On the other hand, the present inventors have found that antibacterial activity against harmful fungi such as yeast, mold, Can be separated from the kimchi. Thus, the present invention has been completed.

Accordingly, an object of the present invention is to provide a novel lactic acid bacteria having an antifungal activity and an antibacterial activity.

Another object of the present invention is to provide a composition comprising the novel lactic acid bacteria having the antifungal activity and the antibacterial activity.

In order to achieve the above object, the present invention provides Lactobacillus plantarum DSR KF12 (KCCM11344P) strain having antifungal and antibacterial activity.

The present invention also provides a composition comprising the Lactobacillus plantarum DSR KF12 (KCCM11344P) strain having the antifungal and antibacterial activity.

The Lactobacillus plantarum DSR KF12 strain (requesting the identification of the strain No.), which is a novel lactic acid bacterium according to the present invention, has not only antibacterial activity but also antifungal activity, it can be used in food compositions such as kimchi, antifungal preparations for antibacterial activity, A composition for food addition, a pharmaceutical composition for antifungal or antifungal use, a feed composition, a cosmetic composition and the like.

One aspect of the present invention relates to a Lactobacillus plantarum DSR KF12 (KCCM11344P) strain having an antifungal activity.

The strain according to the present invention is characterized by having an antibacterial activity and an antibacterial activity.

Examples of the fungi include, but are not limited to, fungi such as yeast such as Candida genus, Gigasakaromyces genus, Aspergillus genus, Penicillium genus, and the like.

In addition, the bacterium (bacteria), but the number of the Bacillus genus, Staphylococcus genus, Escherichia (Escherichia) genus, genus Listeria, and the like, and the like.

The strain according to the present invention is characterized by having acid resistance, salt resistance and / or bile resistance.

The acid resistance may mean that the growth is active even at an acidity ranging from pH 1.0 to pH 3.5, preferably pH 2.5 to pH 3.0.

       The salt tolerance may mean that the growth is active at a concentration of 1 to 20% by weight of sodium chloride (NACl), preferably 2 to 15% by weight of sodium chloride (NACl).

The bubbly bile resistance may mean that the growth is active at an oxgal concentration of 0.1 to 5% by weight, preferably 0.3 to 3% by weight.

The strain according to the present invention may be lactic acid bacteria isolated from kimchi, but the source of the isolate is not limited thereto.

Another aspect of the present invention relates to a composition comprising the Lactobacillus plantarum DSR KF12 (KCCM11344P) strain having said antifungal activity.

The composition of the present invention may be a food composition, a composition for food additives, a pharmaceutical composition, a feed composition, and a cosmetic composition, but may be used without limitation as long as the strain of the present invention can be included.

The composition of the present invention may be a kimchi composition comprising the Lactobacillus plantarum DSR KF12 strain.

The composition of the present invention may be a probiotic composition comprising the Lactobacillus plantarum DSR KF12 strain.

The composition of the present invention may be a food additive composition comprising the Lactobacillus plantarum DSR KF12 strain.

Examples of the composition for food addition include natural preservatives, and the shelf life can be extended by applying the natural preservative to foods.

The composition of the present invention may be an antifungal or antibacterial pharmaceutical composition comprising the Lactobacillus plantarum DSR KF12 strain, and the pharmaceutical composition may be prepared by conventional formulations such as tablets, pills, capsules and the like.

The composition of the present invention may be a food additive composition comprising the Lactobacillus plantarum DSR KF12 strain.

      In the feed composition, antifungal and / or antibacterial effects of the animal can be achieved by adding the strain according to the present invention to an ordinary feed.

The composition of the present invention may be a cosmetic composition comprising the Lactobacillus plantarum DSR KF12 strain.

The cosmetic composition is preferably a formulation such as lotion, cream, gel and the like, but is not limited thereto.

Hereinafter, the present invention will be described in more detail by way of examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

Example 1 Isolation of Antimicrobial and Antifungal Activity Strain from Kimchi

<1-1> Isolation of lactic acid bacteria from kimchi

Various kinds of kimchi prepared by conventional kimchi manufacturing method were used as lactic acid bacteria isolated kimchi samples. Samples of the kimchi were collected and diluted 10 times with 0.85% saline, and the resulting mixture was diluted 10-fold with 0.85% saline, and then 0.1 ml of each of them was added to MRS agar medium (MRS agar, Difco .; 10 g of bovine peptone, 10 g of beef extract, 5 g of yeast extract, 20 g, tween 80 1 g, citric acid 2 g, potassium diphosphate 2 g, sodium acetate 5 g, manganese sulfate 0.1 g, magnesium sulfate 0.05 g, agar 15 g / distilled water 1 ℓ) . Plates were then incubated for 1 day in a 37 &lt; 0 &gt; C incubator. Each of the resulting colonies was inoculated on MRS agar plates and cultured at 37 ° C for 1 day to isolate lactic acid bacteria colonies.

<1-2> Isolation of lactic acid bacteria having antibacterial and antifungal activity

a. Strain culture

The lactic acid bacteria colonies isolated from the above <1-1> were cultured in an MRS liquid medium at 37 ° C for 24 hours, and then the third culture was centrifuged, suspended in 10% skim milk, and stored at -20 ° C.

Among the 2000 kinds of lactic acid bacteria isolated in <1-1>, in order to select the lactic acid bacteria that inhibit the growth of harmful microorganisms, three kinds of harmful microorganisms, Bacillus cereus KCCM 12142 and Staphylococcus aureus ( Staphylococcus aureus KCCM11335) and Escherichia coli KCCM11234 ( E. coli KCCM11234) were inoculated in a nutrient medium (5.0 g of bactopeptone, 1.0 g of beef extract, 2.0 g of yeast extract, 5.0 g of sodium chloride and 15 g of agar / 1 l of distilled water) And cultured for 24 hours. The cultured cells were collected from the medium, washed twice with phosphate buffer (PBS, pH 7.4), suspended in 20% glycerol, and stored at -20 ° C.

Candida albicans KCTC17485 was cultured in YPD (Yeast Peptone Dextrose) liquid medium (Difco Laboratories, USA) for 2 days at a temperature of 25 ° C to 30 ° C. The cultured medium was centrifuged, suspended in 20% glycerol, and stored at -20 ° C.

Aspergillus flavus KCTC16682 was cultured in a PDA medium (potato dextrose agar, Difco Laboratories, USA) at 25 ° C to 30 ° C for 3 to 5 days.

Spores of the fungi were recovered to carry out experiments to confirm antifungal activity. The fungi were inoculated on a PDA medium and cultured at 25 ° C to 30 ° C for 3 to 5 days until spores were produced. The resulting spores were extracted with sterile water containing Tween 80 (Polyoxyethyelene Sorbitan Monooleate) at 0.05% (v / v). Extracted spores were stored at -80 ° C using a glycerol / water (20:80, v / v) solution.

b. Isolation of lactic acid bacteria having antibacterial and antifungal activity

The harmful microorganisms cultured in the third subculture on the nutrient liquid medium were inoculated 1% in the nutrient agar medium, hardened on the plate, and dried for 20 minutes. In the YPD liquid medium, the third strain of transformed yeast was inoculated 1% in YPD agar medium, hardened on the plate, and dried for 20 minutes.

The spores extracted above were inoculated into the PDA medium by 1%, hardened on the plate, and dried for 20 minutes. Then, a hole having a diameter of 9 mm was drilled in a cockbearer, and 100 쨉 l of each of the lactic acid bacteria culture supernatant thus separated was added dropwise. The diameter of the inhibitory rings produced after incubation at 37 ° C for 24 hours (yeast at 25-30 ° C for 48 hours, fungus at 25-30 ° C for at least 48 hours) was measured. The strain LAB1 which selected the most excellent strains among the lactic acid bacteria forming the inhibitory ring and finally suppressed the growth of the harmful microorganisms was selected (Table 1).

Size of microbial growth inhibition loop of isolated lactic acid bacteria (unit: mm) Indication strain Isolated lactic acid bacteria LAB1 LAB2 LAB3 LAB4 Candida albicans (Candida albicans KCTC 17485) 10 - - - Aspergillus flavus KCTC16682) 12 - 12 - Bacillus cereus KCCM12142) 22 20 20 24 Staphylococcus ( Staphylococcus aureus) auerus KCCM 11335) 20 20 15 25 Escherichia coli ( E. coli KCCM11234) 19 15 15 20

&Lt; 1-3 >

a. Test for antibacterial activity

Pathogenic bacteria on the third sub-cultured in MRS broth and Nutrient agar medium (Nutrient agar) for the antimicrobial activity of the test LAB1 Bacillus cereus (Bacillus cereus KCCM12142), Staphylococcus aureus (Staplyococcus aureus KCCM 11335), L. monocytogenes to Ness (Listeria monocytogenes KCCM40307), E. coli (and then each inoculated by 1% for E. coli KCCM11234) hardened in the plate was dried for 20 minutes. 100 ㎕ of the culture supernatant of LAB1, which had been purged with a 9-mm diameter hole with a cockbearer, was cultured at 37 째 C for 24 hours, and the size of the inhibitory circle was measured (Table 2).

b. Antifungal activity  Test

For the LAB1 anti-yeast test, Candida The albicans KCTC17485 and Zygosaccharomyces rouxii yeast were cultured in YPD liquid medium for 3 rd subculture, 1% in YPD agar medium was inoculated, hardened on the plate and dried for 20 min.

50 占 퐇 of culture supernatant of LAB1, which had been purged with a 9-mm diameter hole with a cockbearer, was cultured at 25 占 폚 for 48 hours, and the size of the inhibitory circle was measured.

For the anti-fungal test of LAB1, Aspergillus flavus KCTC16682, Penicillium exxpensum KCTC6434 Fungus is inoculated and spores are prepared by the above method. The extracted spores were inoculated 1%, hardened on the plate, and dried for 20 minutes. The culture supernatant (100 μl) of LAB1, which had been poured through a hole having a diameter of 9 mm, was poured into a cockbearer, and cultured at 25 ° C for 48 hours or longer. The size of the inhibitory loop was measured and shown in Table 2.

Antifungal and antibacterial test results (Unit: mm) Indication strain Lactobacillus planta LAB1 Lactobacillus Flemish another room KCCM12116 Lactobacillus planta room KCTC3108 Candida albicans (Candida albicans KCTC 17485) 13 - - MRS is a saccharide look-Shi (Zygosaccharomyces rouxii) 13 - - Aspergillus flavus KCTC16682) 15 - 13 Penny room Solarium IX penseom (Penicillium exxpensum KCTC6434) 13 - 11 Bacillus cereus (KCCM 12142) 38 30 30 Staphylococcus ( Staphylococcus aureus) auerus KCCM 11335) 37 39 29 L. monocytogenes to Ness (Listeria monocytogenes KCCM40307) 38 39 38 Escherichia coli ( E. coli KCCM11234) 41 35 31

<1-4> Acid resistance test

LAB1, Lactobacillus plantarum KCCM12116 and Lactobacillus plantarum KCTC3108 were inoculated in 5 ml of the MRS liquid medium adjusted to pH 3.0 and 3.5 with lactic acid, respectively. The cells were incubated at 25 DEG C for 72 hours to observe whether the cells were growing or not.

The acid resistance test results of the lactic acid bacteria according to the present invention Survival (%) pH 2.5 3.0 3.5 4.0 4.5 5.0 Lactobacillus planta LAB1 90 95 99 100 100 100 Lactobacillus plantarum KCCM12116 20 50 88 90 100 100 Lactobacillus planta room KCTC3108 55 75 90 98 100 100

As a result, the survival rate of LAB1 was 90% at pH 2.5, and the acidity was strong (Table 3).

<1-5> Salt resistance test

LAB1, Lactobacillus plantarum KCCM12116 and Lactobacillus planta KCTC3108 isolated in Example <1-2> were adjusted to 2%, 5%, 8%, 10% and 15% with sodium chloride (NaCl) 10 ml of broth. Then, the growth of the strain was observed at the salt concentration while culturing at 37 캜 for 2 hours.

As a result of the salt tolerance test of the lactic acid bacteria according to the present invention Survival rate (%) NaCl concentration (%) 2 5 8 10 15 Lactobacillus planta LAB1 100 100 100 100 90 Lactobacillus plantarum KCCM12116 100 100 95 85 72 Lactobacillus planta room KCTC3108 100 100 100 95 90

As a result, as shown in Table 4, LAB1 was active at 2-15% NaCl, and particularly at 15% sodium chloride, the survival rate was 90% or more.

<1-6> Testing the Bubbles in My Bone

LAB1, Lactobacillus plantarum KCCM12116 and Lactobacillus plantarum KCTC3108 isolated in Example <1-2> were respectively inoculated into 10 ml of MRS liquid medium adjusted to 0.3% and 0.5% by oxgall, respectively . Then, the growth of the strain at the artificial bile concentration was observed while culturing at 37 캜 for 2 hours.

As a result of the bile test of the lactic acid bacteria according to the present invention Survival rate (%) Oxgall concentration (%) 0.3 0.5 One 3 Lactobacillus planta LAB1 100 100 100 100 Lactobacillus plantarum KCCM12116 95 85 50 40 Lactobacillus planta room KCTC3108 98 90 70 45

As a result, LAB1 was active in oxgall 0.3 and 0.5%, and survival rate of 100% was strong, indicating strong biliary properties (Table 5).

<1-7> Identification of selected lactic acid bacteria

a. Morphological characteristics

The morphological characteristics of LAB1 were observed using a microscope. The isolated lactic acid bacteria were Gram - positive bacteria and had rod shape. The colonies were opaque pale yellow and the surface of the colonies was smooth (Table 6).

Morphological and biochemical characteristics of lactic acid bacteria according to the present invention characteristic Lactobacillus planta LAB1 Gram + Colony form Rod Colony color yellow Motility - Catalase (Catalase) - Fermentation form homo Spore - Growth at 16 ℃ + Growth in 4% NaCl +

b. Biochemical property

LAB1 was identified by an API system (La Balme-les-Grottes, France). First, the sterilized platinum-fungus colonies were each taken and suspended in 2 ml of sterilized distilled water.

The bacterial solution was suspended in 5 ml of sterilized distilled water at a concentration of MccFaland Standard Solution No. 2 supplied by API 50CH kit (BioMerieux, France). The supernatant was added to the liquid medium of the API 50CH kit and homogenized, and 200 μl of each of the 50 tubes of the API 50CH kit was inoculated. The tube was overlaid with mineral oil and then cultured at 30 DEG C for 48 hours.

The culture solution was analyzed by an API system to identify 49 types of carbohydrate fermentation patterns, and the results were entered into an ATB identification computer system. As a result, LAB1 was found to have a carbohydrate fermentation pattern of the carbohydrate fermentation pattern of the following Table 7 (the result of the carbohydrate fermentation pattern analysis of Lactobacillus plantarum LAB1 strain according to the present invention) and was identified as Lactobacillus plantarum.

The identified strain was named "Lactobacillus plantarum DSR KF12 " and deposited on December 20, 2012 as KCCM 11344P at the Korean Center for Microbiological Conservation.

Example 2 Preparation of Kimchi Using Lactic Acid Bacteria of the Present Invention

The cabbage was salted with salt, so that the cabbage had a salinity of 2.3%. (2.5 wt.%), Garlic (2 wt.%), Ginger (0.5 wt.%), Green onion (2 wt.%), Rape seeds (9 wt.%) And sugar Kimchi seasoning was mixed. Thereafter, 1% by weight (about 1 x 10 ⁵ strains) of the plant lactic acid bacterium Lactobacillus planta according to the present invention was added as a starter to the total weight of the kimchi.

Lactobacillus plantarum cells were cultured in MRS medium at 37 ° C for 24 hours, centrifuged at 10,000 gx 5 minutes (4 ° C), and the pellet was washed twice with sterilized water. At this time, starter lactic acid bacteria were not added to the negative control group. Then, the prepared kimchi was aged at 10 DEG C for 6 days.

<Experimental Example 1> Measurement of the acidity and the number of lactic acid bacteria of the prepared kimchi

<1-1> Measurement of acidity

The acidity of each kimchi prepared in Example 1 was measured. 100 g of each kimchi which had been aged at 10 캜 for 10 days was crushed and filtered with gauze to prepare a kimchi solution. Then, the acidity of each kimchi was measured in order to compare the aged state of kimchi. The acidity was measured by NaCl titration method.

After the kimchi juice was prepared from each kimchi, the pH of 5 ㎖ of Kimchi juice was measured. Thereafter, 0.1 N NaOH was titrated to calculate the amount of 0.1 N NaOH added at the time when the pH became 8.2, and the acidity (%) was calculated by the following formula (1).

Equation  One

Acidity (%) = {0.00908 × 1N NaOH factor × 1N NaOH addition amount} / sample weight

1N NaOH factor = 1

The acidity of the kimchi prepared using the lactic acid bacteria of the present invention (10 ° C, 10 days) Lactic acid bacteria added as a starter Acidity (%) Lactobacillus plantarum DSR KF12 0.71 No starter added (negative control) 0.88

As a result, as shown in Table 8, the kimchi acidity produced by using lactic acid bacteria Lactobacillus plantarum AF100 lactic acid bacteria of the present invention was 0.71% It was found that the quality of kimchi could be improved by gradually increasing acidity in the latter half of fermentation and extending the maturity.

<1-2> Measurement of the number of lactic acid bacteria in Kimchi

The number of lactic acid bacteria in each kimchi prepared in Example 1 was measured. Each kimchi which had been aged at 10 ° C for 6 days was diluted 10 times with 0.85% saline, and 10 g of MRS agar medium (MRS agar, Difco .; buprope peptone, 10 g of beef extract, 5 g of yeast extract, g, tween 80 1 g, citric acid 2 g, potassium diphosphate 2 g, sodium acetate 5 g, manganese sulfate 0.1 g, magnesium sulfate 0.05 g, agar 15 g / distilled water 1 ℓ) And then smoothed with a glass plate.

Each of the agar plates in which the kimchi diluted solution was coated was incubated in a constant temperature incubator at 37 ° C for 1 to 2 days, and the number of colonies formed was counted as each bacterial count, and the results are shown in Table 9.

As a result of measurement of the number of lactic acid bacteria in kimchi prepared using the lactic acid bacteria of the present invention (10 캜, 10 days) Lactic acid bacteria added as a starter Total lactic acid bacteria (log cfu / g) Lactobacillus plantarum DSR KF12 9.10 No starter added (negative control) 8.80

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

<1-3> Sensory evaluation of prepared kimchi

The sensory evaluation of each kimchi prepared in Example 3 was performed. After 10 days of fermentation at 10 ℃ for 6 days, 10 kimchi samples which were trained for 1 day after storage at 4 ℃ were subjected to sensory evaluation. The results were analyzed by t-test. The results are shown in Table 10 below.

As a result of the sensory evaluation (10 캜, 6 days) of the kimchi prepared using the lactic acid bacteria of the present invention, Lactic acid bacteria added as a starter A comprehensive taste already Exterior Sour taste Texture Lactobacillus plantarum DSR KF12 3.9 1.0 3.5 3.3 4.0 No starter added (negative control) 3.2 1.0 3.5 3.7 3.2

As a result, as shown in Table 10, it was evaluated that the kimchi prepared by adding the lactic acid bacteria of the present invention had better overall sensory characteristics than the kimchi prepared without starter.

PREPARATION EXAMPLE 1 Preparation of a Probiotic Compound Using the Plant Lactic Acid Bacteria of the Present Invention

2.0% of the plant lactobacillus Lactobacillus plantarum Lactobacillus plantarum of the present invention was added to a medium containing 2.0% glucose, 1.0% peptone, 1.0% yeast extract, 0.2% ferric phosphate, 0.05% magnesium sulfate, 0.05% cysteine, And inoculated and aerobically cultured at 37 ° C for 2 days.

The culture broth of each of the above strains was inoculated at 10% by weight in a solid culture medium in which a defatted steel, soybean meal, corn and molasses were mixed at a weight ratio of 3: 1: 1: 1, Lt; / RTI &gt; The fermentation broth composition was prepared by anaerobically fermenting the fermentation broth with stirring at 40 ° C for 3 days. The broth composition prepared herein contained 1 × 10 ⁹ cfu / g or more of the lactic acid bacteria of the present invention.

PREPARATION EXAMPLE 2 Preparation of a Food Additive Composition Using the Plant Lactic Acid Bacteria of the Present Invention

2.0% of the plant lactobacillus Lactobacillus plant Lactobacillus plantarum of the present invention DSR KF12 was inoculated into a vegetable lactic acid bacteria medium containing 20% by weight, 10% by weight of Chinese cabbage, 3% by weight of glucose, 2% by weight of soybean protein and purified water, After 2-day aerobic cultivation, the mixture was rapidly frozen at -70 ° C or below, and then lyophilized at -60 ° C for 36 hours to prepare a food additive composition.

At this time, the temperature of the hot plate for increasing the efficiency of moisture evaporation during lyophilization was set to 30 ° C, and the prepared food additive composition contained 1 × 10 ⁹ cfu / g or more of the lactic acid bacteria of the present invention.

PREPARATION EXAMPLE 3 Preparation of a Pharmaceutical Composition Using the Plant Lactic Acid Bacteria of the Present Invention

Each of the bactericidal composition powders obtained in Preparation Examples 1, 2 and 3 was molded into tablets, pills and capsules according to a conventional method to prepare a pharmaceutical composition for dressing. The composition of the present invention was such that the lactic acid bacteria of the present invention had a concentration of 1 × 10 ⁹ cfu / g. &lt; / RTI &gt;

PREPARATION EXAMPLE 4 Preparation of a Feed Composition Using the Plant Lactic Acid Bacteria of the Present Invention

2.0% of Lactobacillus plantarum DSL KF12 lactic acid bacterium of the present invention was inoculated into a medium containing 2.0% glucose, 1.0% peptone, 1.0% yeast extract, 0.2% ferric phosphate, 0.05% magnesium sulfate and 0.05% cysteine and the remaining amount of purified water And cultured aerobically for 2 days at 37 ° C. The culture medium of each strain and the excipient degreasing solution were simply mixed at a weight ratio of 1: 1, followed by drying at 40 ° C or lower, and the dried mixture was pulverized to prepare a feed composition. At this time, the prepared feed composition contained the lactic acid bacteria of the present invention at a concentration of 1 × 10 ⁹ cfu / g or more.

PREPARATION EXAMPLE 5 Preparation of Cosmetic Composition Using Plant Lactic Acid Bacteria of the Present Invention

The compositions of Table 11 below were weighed in order and uniformly mixed, and then filled with purified water to prepare the softened longevity (skins) containing the lactic acid fermentation supernatant prepared according to the examples.

Softening longevity weight(%) Purified water Balance glycerin 2 1,3-butylene glycol 2 Citric acid 0.01 ethanol 10 antiseptic 0.0001 Pigment 0.0001 Spices 0.0001 Lactic acid fermentation broth 10

The Lactobacillus plantarum DSR KF12 strain (requesting the identification of the strain No.), which is a novel lactic acid bacterium according to the present invention, has not only antibacterial activity but also antifungal activity, it can be used in food compositions such as kimchi, antifungal preparations for antibacterial activity, A composition for food addition, a pharmaceutical composition for antifungal or antifungal use, a feed composition, a cosmetic composition and the like.

Korea Microorganism Conservation Center (overseas) KCCM11344P 20121220

Claims (7)

Lactobacillus plantarum DSR KF12 ( KCCM11344P ) strain having an antibacterial and antifungal activity. The antimicrobial composition according to claim 1, which contains the plant Lactobacillus plantarum or a culture thereof, and inhibits the growth of the harmful microorganism. A pharmaceutical composition for treating or preventing an infectious disease caused by harmful microorganisms containing the plant Lactobacillus plantarum strain of claim 1 or a culture thereof. A fermented food containing the plant Lactobacillus plantarum strain of claim 1 or a culture thereof. A method for producing a fermented food using the plant Lactobacillus plantarum strain of claim 1 or a culture thereof as a starter. A prophylactic or therapeutic composition comprising the plant Lactobacillus plantarum strain of claim 1 or a culture thereof. A cosmetic composition comprising the plant Lactobacillus plantarum strain of claim 1 or a culture thereof.