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김상교,오세종,이상준,백영진,박연희,Kim, Sang-Kyo,Oh, Se-Jong,Lee, Sang-Jun,Baek, Young-Jin,Park, Yun-Hee 한국미생물 · 생명공학회 1994 한국미생물·생명공학회지 Vol.22 No.5
Bacteriocin-producing lactic acid bacteria, Lactococcus sp. HY 449, was isolated from dairy products. Using response surface methodology, the various concentrations of medium compo- nents (tryptone, glucose, yeast extract, tween 80, and initial pH) were tested to find the optimum conditions for maximum bacteriocin production and growth of Lactococcus sp. HY 449. Central composite design was used to control the concentrations of medium components in the experiment. Bacteriocin production and cell growth of Lactococcus sp. HY 449 were most affected by glucose and yeast extract. Estimated optimum growth conditions of Lactococcus sp. HY 449 were as follows; tryptone 1.08%, glucose 1.129%, yeast extract 0.674%, tween 80 0.11%, and initial pH 7.19. Also estimated optimum conditions for bacteriocin production were tryptone 0.937%, glucose 1.108%, yeast extract 0.163%, tween 80 0.09%, and initial pH 6.98.
우유의 β- galactosidase 처리가 요구르트 starter 생장에 미치는 영향에 관한 연구
오세종,백영진,허철성,임광세 한국낙농학회 1991 韓國酪農學會誌 Vol.13 No.4
상업적으로 생산된 β-galactosidase를 이용하여 lactose를 분해시킨 우유로 요구르트 제조시 생균수, pH, 걱정산도, 점도를 측정하여 다음과 같은 결과를 얻었다. 1. B. bifidum HY-8108와 L. acidophilus HY-7001를 각각 단독배양한 결과 β-galactosidase처리시 생균수와 산생성 속도가 12시간 이후에 우수하게 나타났으며, S. thermophilus HY-9002의 경우 이러한 효과는 없었다. 2. B. bifidum HY-8108, L. acidophilus HY-7001와 S. thermophilus HY-9002의 혼합배양시 pH 4.45에 이르는 시간은 control이 5시간 30분, 50% 분해구가 5시간 45분, 100% 분해구가 6시간 5분이었으며 산생성의 촉진, 생균수의 증가는 뚜렷하게 나타나지 않았다. lactose분해는 미분해구의 경우 배양 12시간에 초기 함량 5.75%에서 3.42%로 40.9%가 감소하였으며 50% 분해구는 2.84%에서 1.36%로 52.7%가 감소하였다. 3. 요구르트를 제조하여 4℃에서 12일간 냉장 보관 하면서 측정한 결과 S. thermophilus HY-9002는 저장기간중 계속 사멸하였고 B. bifidum HY-8108과 L. acidophilus HY-7001는 거의 차이가 없었다. 각 처리구의 생균수, pH, 적정산도, 점도는 차이가 없었다. 4. 우유에 β-galactosidase의 처리는 단일균주로 장기배양시 배양시간의 단축및 유산균의 성장 촉진효과가 있었으나, 혼합균주를 이용한 단기 배양에서는 이와 같은 효과가 없었다. This study was performed to investigate the growth of lactic starter cultures with β-galactosidase treatment of milk. Number of viable cells, pH, titratable acidity, lactose content and viscosity were examined. The results were obtained as follows: 1. During the fermentation with single culture, β-galactosidase treatment of milk slightly stimulated viable cell numbers and acid production of B. bifidum HY-8108 and L. acidophilus HY-7001 12 hours later, but not in S. thermophilus HY-9002. 2. In case of the fermentation with mixed culture, there were no effect on viable cell numbers and acid production in control and β-galactosidase treated milks. Fermentation time reached to pH 4.45 was 5 hr.30 min. (control), 5 hr. 45 min. (50% lactose hydrolyzed milk) and 6 hr. 5 min. (100% lactose hydrolyzed milk). Lactose content was decreased from 5.75% to 3.42% in control and decreased from 2.84% to 1.36% in 50% lactose hydrolyzed milk, after 12 hours fermentation. 3. During the storage of yogurts at 4℃ for 12 days, viable cell numbers of S. thermophilus HY-9002 were decreased. But those of B. bifidum HY-8108 and L. acidophilus HY-7001 were not changed. Lactose content and pH were changed a little. Viscosity of yogurts were gradually increased during the storage. Throughout the storage period, viable cell numbers, acid production, viscosity and lactose content were not changed in control and β-galactosidase treated milks. 4. The effects of acceleration and shortening on the growth and fermentation period of single culture in β-galactosidase treatment of milk were found during the longtime fermentation, respectively. But there were no effects of β-galactosidase treated milks in mixed culture during the short-time fermentation.
반응표면 분석에 의한 Lactococcus sp. HY 449의 성장 및 Bacteriocin 생산의 최적화
김상교,오세종,이상준,백영진,박연희 한국산업미생물학회 1994 한국미생물·생명공학회지 Vol.22 No.5
반응표면 분석을 통하여 tryptone, glucose, yeast extract, tween 80과 초기 pH가 Lactococcus sp. HY 449 균주의 bacteriocin 생산과 성장에 미치는 영향을 조사하였다. Bacteriocin 생산과 성장에 대해서 glucose, yeast extract와 pH가 영향을 주는 요인이며, tryptone과 tween 80의 영향은 없었다. 안장점으로 판명된 정상점을 능선분석한 결과, Lactococcus sp. HY 449의 성장을 위한 최적 배지조성은 tryptone 1.08%, glucose 1.129%, yeast extract 0.674%, tween 80 0.11%, 초기 pH 7.19이었으며, bacteriocin 생산을 위한 최적 배지조성은 tryptone 0.937%, glucose 1.108%, yeast extract 0.163%, tween 80 0.09%, 초기 pH 6.98이었다. Bacteriocin-producing lactic acid bacteria, Lactococcus sp. HY 449, was isolated from dairy products. Using response surface methodology, the various concentrations of medium components (tryptone, glucose, yeast extract, tween 80, and initial pH) were tested to find the optimum conditions for maximum bacteriocin production and growth of Lactococcus sp. HY 449. Central composite design was used to control the concentrations of medium components in the experiment. Bacteriocin production and cell growth of Lactococcus sp. HY 449 were most affected by glucose and yeast extract. Estimated optimum growth conditions of Lactococcus sp. HY 449 were as follows; tryptone 1.08%, glucose 1.129%, yeast extract 0.674%, tween 80 0.11%, and initial pH 7.19. Also estimated optimum conditions for bacteriocin production were tryptone 0.937%, glucose 1.108%, yeast extract 0.163%, tween 80 0.09%, and initial pH 6.98.