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KMID : 0613820100200111729
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Journal of Life Science
2010 Volume.20 No. 11 p.1729 ~ p.1737
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Cell Growth and Antioxidant Activity on Onion Juice Fermentation by Using Lactobacillus plantarum as Animal Probiotics
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Chang Woo-Kyung
Cho Sang-Buem
Kim Dong-Woon
Lee Sang-Suk
Kim Soo-Ki
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Abstract
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This study was conducted to establish the optimal medium condition for the animal probiotic Lactobacillus plantarum by using onion juice. Cell yield and antioxidant activity increased in proportion to high additive levels of onion juice in medium. Onion juice, sucrose and yeast extract were selected as media ingredient factors and the effects of their mixed ratio in medium were evaluated. The full factorial design consisted of 24 experimental runs and was employed to estimate the main effects of the factors and their interactions. Significant positive effects on cell yield and antioxidant activity was shown with yeast extract and onion juice, respectively. Significant interaction was found only between sucrose and yeast extract in antioxidant activity. Finally, we selected an optimal medium that was composed of (g/l) onion juice, 600; sucrose, 15; yeast extract, 5. The efficiency of this optimum medium was estimated by using a 5 l jar fermenter. As a result, the maximum cell yield was 9.7 log10 (CFU/ml) at 12 hr. Cell yield at the end of incubation (20 hr) was 8.9 log10 (CFU/ml) and it was very similar with the predicted value, 9.0 log10 (CFU/ml). Antioxidant activity of culture was maintained at about 60~65% during all incubation time, resulting in a higher-than-predicted activity of 47.1%.
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KEYWORD
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Animal probiotics, Lactobacillus plantarum, onion juice, cell yield, antioxidant activity
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