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KMID : 1024420100140030243
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Food Engineering Progress
2010 Volume.14 No. 3 p.243 ~ p.248
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Exploration of β-Glucosidase Activity of Lactic Acid Bacteria Isolated from Kimchi
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Jang Mi-Hee
Kim Myoung-Dong
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Abstract
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The β-glucosidase (E.C. 3.2.1.21) production capabilities of lactic acid bacteria isolated from a variety of kimchi (fermented vegetables) were examined. When grown in a medium containing cellobiose as carbon source, most lactic acid bacteria showed significantly higher intracellular levels of β-glucosidase than the extracellular levels. A maximum intracellular β-glucosidase activity of 3.7±0.5 (unit/mg protein) was obtained in the case of Weissella cibaria KFRI88010 isolated from kimchi. The optimum reaction conditions for W. cibaria KFRI88010 β-glucosidase activity were pH 5.0 and 37oC, and addition of divalent cations to the reaction mixture resulted in a notable decrease in enzyme activity. The β-glucosidase activity was enhanced twofold when W. cibaria KFRI88010 was grown in a medium containing fructose as compared with to a medium containing glucose or cellobiose.
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KEYWORD
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β-glucosidase, kimchi, lactic acid bacteria, Weissella cibaria
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