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KMID : 0613820200300060491
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Journal of Life Science
2020 Volume.30 No. 6 p.491 ~ p.500
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Change in Lactobacillus brevis GS1022 and Pediococcus inopinatus GS316 in Gajami Sikhae Fermentation
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Lim Soo-Jeong
Bae Eun-Yeong
Seol Min-Kyeong
Cho Young-Je
Jung Hee-Young
Kim Byung-Oh
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Abstract
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Lactic acid bacteria are widely known to prevent and treat intestinal health conditions, heart disease, depression, and obesity. In Korea, such bacteria are commonly consumed through various fermented foods, although most are isolated from kimchi, and research on the lactic acid bacteria in fermented seafood is insufficient. This study was therefore conducted to observe changes in bacterial flora according to the culture date of lactic acid bacteria in the fermentation of traditional Korean Gajami Sikhae produced in Pohang and to isolate the bacteria of probiotic value. The bacteria were periodically isolated and identified from date of preparation to 50 days after preparation to investigate which Lactobacillus are involved in Gajami Sikhae. As fermentation progressed, it was confirmed that Pediococcus sp. and Lactobacillus sp. participate predominantly in the early and later periods of fermentation, respectively. During the entire fermentation period, 170 isolates were screened, and the following five species were found to be involved: Pediococcus pentosaceus, Pediococcus inopinatus, Leuconostoc mesenteroides, Lactobacillus brevis, and Lactobacillus plantarum. Five strains of these species were selected through acid and bile tolerance tests, and their coaggregation, autoaggregation, hydrophobicity, antibacterial, and antioxidant activities were then evaluated. As a result, it is thought that L. brevis GS1022, which has excellent digestive fluid resistance, and P. inopinatus GS316, which has excellent cohesiveness, may be useful as probiotic strains.
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KEYWORD
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Antimicrobial activity, Gajami Sikhae, lactic acid bacteria, probiotics
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