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Microbiology and Biotechnology Letters

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Microbiol. Biotechnol. Lett. 2000; 28(1): 59-61

김치 유래 젖산균의 세포외 효소활성의 측정

Extracellular enzyme activities of the lactic acid bacteria isolated from kimchi

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The various extracellular enzymes produced by lactic acid bacteria isolated from kimchi were assayed to improve the shelf-life of kimchi. Peroxidase was not detected in all tested lactic acid bacteria and small amount of ascorbic acid oxidase was detected in Pediococcus pentosaceus and Lactobacillus brevis. In case of $alpha$-amylase, 27.8 and 20.9 unit/mg were shown in Pediococcus acidilactici and Pediococcus pentosaceus, respectively but $beta$-amylase and protease activities were very low. The enzyme related to textural property of kimchi, pectinesterase showed low activity but polygalacturonase activity was 0.28 unit/mg in Lactobacillus homohiochii and 0.27 unit/mg in Lactobacillus plantarum.

Keywords: lactic acid bacteria, enzyme, kimchi

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