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KMID : 0364820100460010009
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Korean Journal of Microbiology
2010 Volume.46 No. 1 p.9 ~ p.14
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Physiological Characteristics and Angiotensin Converting Enzyme Inhibitory Activity of Lactobacillus brevis HLJ59 Isolated from Salted Shrimp
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Jeon Chun-Pyo
Choi Chung-Sig
Shin Kee-Sun
Jo Min-Sub
Kim Yun-Hoi
Kwon Gi-Seok
Lee Jung-Bok
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Abstract
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In this study, lactic acid bacteria with high angiotensin converting enzyme inhibitor activity were isolated from Korean fermented food, such as kimchi and salted seafood. The strain HLJ59, isolated from salted shrimp showed the highest angiotensin converting enzyme inhibitor activity in DeMan Rogosa Sharpe broth. Optimum growth temperature of Lactobacillus brevis HLJ59 was at 34°C. Acid treatment at pH 3.0 for 1.5 h decreased cell viability from 9.9×108 CFU/ml to 3.11×104 CFU/ml. The bile extract concentration of 0.3%, 0.5%, and 1.0% in MRS broth did not inhibit the growth of
HLJ59. Isolated strain HLJ59 showed more sensibility to amikacin, gentamycin, neomycin, streptomycin, kanamycin, cefmetazole, cephalothin, ampicillin, ticarcillin, sulbactam+ampicillin, amoxicillin+clavulanic acid (AMC), tetracycline, and sulfamethoxazole+trime thoprim (SXT) as compare to other 7 different antibiotics. However, it showed more resistance to cefoxatin, ceftnaxone, penicillin, ciprofloxacin, nalidixic acid, lincomycin, and chloramphenicol.
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KEYWORD
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ACE inhibitory activity, antibiotics, fermented food, lactic acid bacteria
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