한국수산과학회

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kfas, vol. 54, no. 5, pp.733-741, October, 2021
DOI. https://doi.org/10.5657/KFAS.2021.0733

Functional Characteristics of Lactic Acid Bacteria Isolated From Jeju
Island Traditional Fermented Food
제주지역 전통발효식품에서 분리한 유산균의 기능적 특성

강민균1·조두민1·오도경1·송예준1·김영목1,2·박슬기2,3*
1부경대학교 식품공학과, 2부경대학교 식품연구소, 3서스캐쳐원 대학 화학 및 생물 공학과

Jeju island is the largest island of South Korea, and has a relatively warm climate due to its geographical characteristics.
These features have fostered development of various fermented foods distinct to Jeju island. Therefore,
the functional activity of the lactic acid bacteria (LAB) isolated from the Jeju region's traditional fermented foods,
including Kimchi and Jeotgal was characterized in this study. Fifteen strains were isolated from 6 types of fermented
food. These strains include Enterococcus spp., Lactoplantibacillus spp., and Weisella spp. Several experiments were
carried out to assess functional characteristics including acid resistance, bile resistance, hemolysis, DPPH and ABTS
radical scavenging activity, and cholesterol-lowering activity. Three isolated strains (J-4, J-6 and J-10) exhibited high
acid resistance, while the other 3 isolates (J-1, J-4 and J-6) showed high bile salt resistance. The strains displayed varied
DPPH and ABTS radical scavenging activity: 71.14-86.42% among the first 3 strains, and 50.11-75.11% among
the remaining 3 strains. Cholesterol-lowering activities were in the range 15.74-82.90% for all isolated strains. In
conclusion, these studies suggest that isolated LAB strains from Jeju island traditional fermented foods possess the
potential for broader application in the food industry


Keyword : Anti-cholesterol activity, Antioxidant activity, Fermentation, Lactic acid bacteria

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