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블루베리로부터 분리된 Lactiplantibacillus argentratensis의 병원성균에 대한 항균활성
Natsag Lkhagvasuren,김길하,Batchimeg Namshir,김완섭 한국낙농식품응용생물학회 2023 Journal of Dairy Science and Biotechnology (JMSB) Vol.41 No.4
In this study, lactic acid bacteria (LAB) was isolated from blueberries. The isolated LAB were rod-shaped and gram-positive, as shown using gram staining. In addition, the identified bacteria showed high homology to Lactiplantibacillus argentoratensis. The culture super- natant was isolated from L. argentoratensis and its antibacterial activity against the patho- genic bacteria Salmonella and Escherichia was analyzed. Culture supernatants of L. argentoratensis significantly inhibited the growth of Salmonella. Enteritidis NCCP 16947, Salmo- nella Typhimurium NCCP 16960, and Salmonella. Thompson NCCP 11704. Interestingly, the higher the concentration of the culture supernatant, the more significant was the antibacterial activity. Additionally, the culture supernatant of L. argentoratensis showed significant antibacterial activity against Escherichia strains. To determine whether the antibacterial substance is stable to heat and pH, the LAB culture supernatant was heat-treated under 65℃ for 30 min, 75℃ for 15 min, 85℃ for 10 min, and 100℃ for 5 min. Measurement of antibacterial activity against pathogenic strains by adding 5% of heat-treated culture medium showed the same antibacterial activity as before heat treatment. However, in a test where the pH of the culture supernatant was adjusted to 7.0 from 3.73, no antibacterial activity was observed.
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김길하,김완섭,Gil-Ha Kim,Natsag Lkhagvasuren,Batchimeg Namshir,Woan Sub Kim 한국낙농식품응용생물학회 2023 Journal of Dairy Science and Biotechnology (JMSB) Vol.41 No.3
In this study, we isolated lactic acid bacteria from Allium wakegi and examined the usability of culture supernatants obtained from these lactic acid bacteria. The antibacterial activity of the culture supernatant obtained from the isolated lactic acid bacteria against the pathogens Escherichia and Salmonella spp. was measured. The obtained lactic acid bacteria culture medium showed significant antibacterial activity against pathogenic bacteria in a dose-dependent manner. The effects of pH and heat denaturation on the observed anti-pathogenic bacterial activity was also investigated. Adjusting the culture supernatant to pH 7 resulted in loss of all antibacterial activity against pathogenic bacteria, suggesting that the antibacterial activity of the obtained culture supernatant against pathogenic bacteria is influenced by organic acids. Assessment of the heat stability of the anti-pathogenic bacterial activity revealed that heat treatment did not diminish activity. The obtained lactic acid bacteria culture medium is thus stable against heat.
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