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KMID : 1024620060260040511
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Food Science of Animal Resources
2006 Volume.26 No. 4 p.511 ~ p.516
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Screening of Lactic Acid Bacteria as Starter Culture for Making Fermented Sausage
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Han Soo-Min
Kim Young-J.
Lee Hong-Chul
Chin Koo-Bok
Oh Se-Jong
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Abstract
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The objectives of this study was to compare the probiotic characteristics of lactic acid bacteria (LAB) for their ability to assimilate cholesterol, production of bacteriocin, inhibition of angiotensin I-converting enzyme (ACE), and viability under artificial gastrointestinal fluids. Among tested lactic acid bacteria, L167 strain exhibited the highest ACE inhibitory activity (58.75%). The production of ACE inhibitory peptide derived from fermented milk by L167 strain started at the beginning of stationary phase with maximum activity occurring late of the stationary phase. The highest ACE inhibitory activity was observed at 20 h in 10% skim milk medium. L155 strain exhibited cholesterol assimilation activity compared with probiotic strains such as Lactobacillus acidophilus ATCC 43121. With addition of bacteriocin culture, viable cells of Staphylococcus aureus in fermented sausage were slightly decreased during storage. Among selected strains of LAB, 3 strains weve identified as L. plantarum (L155, L165, L167), and two strains were identified as Pediococcus damnosus (L12) and L. paracasei ssp. paracasei (P113) by use of API carbohydrate fermentation pattern and physiological tests.
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KEYWORD
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lactic acid bacteria, cholesterol assimilation, bacteriocin, angiotensin I-converting enzyme
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