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KMID : 1134820150440071084
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 7 p.1084 ~ p.1089
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Antimicrobial and ACE Inhibitory Activities of Citrus unshiu Fermented with Lactic Acid Bacteria
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Choi So-Yeon
Kim Si-Kyung
Youn Un-Young
Kang Dae-Ook
Choi Nack-Shick
Mun Mi-Sun
Lee Seung-Cheol
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Abstract
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To develop high quality citrus products, seven lactic acid bacteria were innoculated onto ground citrus (Citrus unshiu) and cultured for 10 days. On culture days 0, 3, 5, 7, and 10, citrus ferments were withdrawn, and their antimicrobial and angiotensin-Ⅰ converting enzyme (ACE) inhibitory activities were evaluated. Citrus ferments innoculated with CL-1 and CL-2, which were isolated from kimchi, showed relatively higher antimicrobial activities against food poisoning bacteria. Citrus ferments innoculated with CL-1 and CL-2 also showed stronger ACE inhibitory activities than other ferments. CL-1 and CL-2 showed more than 99% homogeny with Pediococcus acidilactici and Lactobacillus sakei, respectively, by 16S rRNA gene analysis. These results indicate that fermentation with P. acidilactici and L. sakei might contribute to the increased antimicrobial and anti-hypertensive activities of citrus.
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KEYWORD
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citrus, ferment, lactic acid bacteria, antimicrobial, ACE inhibitory activity
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