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KMID : 1134820160450101481
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 10 p.1481 ~ p.1487
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Seaweed Fermentation and Probiotic Properties of Lactic Acid Bacteria Isolated from Korean Traditional Foods
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Kim Jin-Hak
Park La-Young
Lee Shin-Ho
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Abstract
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Lactic acid bacteria showing alginate-degrading and cellulolytic activity were isolated and identified as a starter for seaweed fermentation. A total of 331 strains of lactic acid bacteria isolated from various Korean traditional foods, such as Kimchi, Jeotgal, and Makgeolli, were examined alginate-degrading and cellulolytic activity by the plate assay method. Six strains showed strong alginate-degrading and cellulolytic activity among the isolated 331 strains. Among these six strains, four strains (strain No. 162, 164, 192, and 196) showed probiotic properties (antimicrobial activity, tolerance to simulated gastric juice, artificial bile acid, and NaCl). No. 192 strain (Gram-positive cocci, catalase negative, and homofermentative) showed the best probiotic properties among selected strains and was identified as Enterococcus faecium by 16S rRNA sequencing. Strain No. 192 (E. faecium) showed the best growth and antioxidative activity during seaweed (sea mustard and sea tangle) fermentation for 72 h at 37°C among the four selected strains.
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KEYWORD
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seaweed, alginate lyase, cellulase, lactic acid bacteria, fermentation characteristics
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