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KMID : 0364820180540020113
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Korean Journal of Microbiology
2018 Volume.54 No. 2 p.113 ~ p.125
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Effect of antibacterial substances produced by probiotic lactic acid bacteria on histamine formation in rennet curd
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Lim Eun-Seo
Choi Jae-Suk
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Abstract
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Purpose of the present study was to investigate the factors affectingthe production of antibacterial substances and histamine in rennetcurd prepared by inoculation of histamine-producing lacticacid bacteria (LAB) and probiotic LAB. Probiotic Lactobacillussakei PIL52 and Lactobacillus plantarum FIL20 producedstrong antimicrobial agents against histamine-producing bacteriaLactobacillus brevis LAS129, Enterococcus faecium SBP12,and Enterococcus faecalis SBP58. The lactic acid and crudebacteriocin produced from the probiotic LAB inhibited histamineproducingbacteria in a concentration-dependent manner. Asthe number of probiotic LAB inoculated for the production ofrennet curd increased, the antibacterial activity against histamineproducingbacteria was elevated due to the increased amount oflactic acid and crude bacteriocin in the sample. The growth ofprobiotic LAB as well as histamine-producing bacteria wasinhibited by addition of 10% NaCl, thus the antibacterial substancesand histamine contents in rennet curd were significantlylower than those of the control (P < 0.05). Meanwhile, thehistamine content was not significantly increased when therennet curd prepared by mixing probiotic LAB and histamineproducingbacteria was stored at 25°C for 5 days. However, theamount of histamine detected in the rennet curd was significantly(P < 0.05) increased because the antibacterial activity of thebacteriocin produced by the probiotic LAB was decreased at20°C for 20 days.
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KEYWORD
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antibacterial activity, crude bacteriocin, histamine, lactic acid
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