발효된 물김치인 동치미에서 분리한 혼합 젖산균의 기능성 증진에 대한 연구 = Studies on the Enhanced Functionality of Mixed Lactic Acid Bacteria Isolated from Fermented Watery Kimchi, Dongchimi

다국어 초록 (Multilingual Abstract)

The aim of this work was to investigate the several functionalities of enhanced functionalities in cultures of single LAB (e.g., DK-3, DK-6, DK-13) and these three mixed LAB as probiotics isolated from Korean fermented watery Kimchi, Dongchimi. Both BIOLOG system and 16S rRNA sequencing were conducted to examine the characteristics and to identify the LAB strains, which were assigned to Leuconostoc mesenteroides DK-3, Leuconostoc dextranicum DK-6, and Lactobacillus curvatus DK-13, respectively. Phylogenetic analyses of the strains were plotted based on 16S rRNA sequence comparisons. Growth rate and pH changes during the growth, production of organic acids as metabolites, and as well as functional properties of the single and mixed LAB cultures were monitored and compared. In mixed LAB cultures after 72 h of incubation, maximum concentrations of lactic acid and acetic acid were approximately 340.5 mM and 191.9 mM, respectively, and pH was changed from 7.00 to 3.62. Mixed LAB cultures eliminated 96.3% of nitrite. Activities of antioxidant and β-galactosidase were 60.3% and 16.8 units/mg, respectively. Significant antibacterial activity of the concentrated supernatants was demonstrated against several foodpoisoning bacteria. Functionalities obtained from the mixed LAB cultures have been shown to be considerably higher than those of single LAB cultures. In consequence, these studies demonstrate that the all functionalities in mixed LAB cultures compared to the single cultures can be significantly enhanced

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