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Microbiology and Biotechnology Letters

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Food, Environment, and Other Topics in Biotechnology

Microbiol. Biotechnol. Lett. 2016; 44(1): 68-73

https://doi.org/10.4014/mbl.1512.12005

Received: December 8, 2015; Accepted: December 31, 2015

Casein phosphopeptide를 생산하는 김치 유래 유산균의 분리 및 특성 연구

Isolation and Characteristics of Lactic Acid Bacteria Producing Casein Phosphopeptides from Kimchi

Mi-Gyeong Lee 1, Hyo-Jeong Kwon 2, Ock-Hee Byun 2, Bo-Yeon Bang 2, Yu-Jin Kim 2, JungMin Park 2 and Dong-Hoon Bai 1*

1Department of Food Engineering, Dankook University, Cheonan 31116, Republic of Korea, 2Korean Culture Center of Microorganisms, Seoul 03641, Republic of Korea

Abstract

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Lactic acid bacteria showing both protease activity and the capacity to produce casein phosphopeptide (CPP) were isolated from Korean kimchi, a traditional food made from fermented vegetables. Among the 450 strains of isolated lactic acid bacteria, the strain MG-379 showed high protease activity and the highest ability to produce CPP. Characterization results showed that MG-379 was gram-positive and measured 0.6– 0.8 μm in diameter. DNA sequencing of MG-379 and comparison with other sequences using BLAST revealed a 100% identity with the sequence of Enterococcus faecalis. However, MG-379 showed a higher CPP-producing ability than E. faecalis KCCM 40450. Accordingly, MG-379 was newly named as E. faecalis MG-379. Amount of free calcium liberated by CPPs was 2227.5 and 1151.6 mg/kg for E. faecalis MG-379 and E. faecalis KCCM (control), respectively.

Keywords: Lactic acid bacteria, Kimchi, Casein phosphopeptide

References

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