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KMID : 1134820100390121854
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 12 p.1854 ~ p.1859
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Catabolic Enzyme Activities and Physiological Functionalities of Lactic Acid Bacteria Isolated from Korean Traditional Meju
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Jeong Ji-Kang
Zheng Yan-Fei
Choi Hye-Sun
Han Gwi-Jung
Park Kun-Young
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Abstract
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Three kinds of Korean traditional Meju were selected and the counts of microorganisms in these Meju were determined. The counts of total aerobic bacteria, lactic acid bacteria and yeasts and molds were 10?～10?, 10?～108 and 10?～10? cfu/g, respectively in three Meju and lactic acid bacteria were important microorganisms in the fermentation of Meju. Therefore, we isolated three kinds of dominant lactic acid bacteria from these Meju. They were identified as Leuconostoc mesenteroides (98%, Lm-SMm), Lactobacillus plantarum (99%, Lp-SMm) and Lactococcus lactis (98%, Ll-GAm). Then, enzyme activities and physiological functionalities of three lactic acid bacteria were investigated. Protease, lipase and α-amylase activities were detected in three lactic acid bacteria, Ll-GAm showed relatively higher activities than other two lactic acid bacteria. Lm-SMm, Lp-SMm and Ll-GAm showed 45, 48 and 60% of antioxidative activity to 1,1-diphenyl-2-picryhydrazyl (DPPH), and exhibited 45, 67 and 70% of inhibitory effects in HT-29 human colon cancer cells, respectively. These results indicate that three lactic acid bacteria isolated from traditional Meju, especially Ll-GAm are applicable to Meju preparation for soybean paste industry.
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KEYWORD
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Meju, lactic acid bacteria, fermentation
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