Lactococcus sp. CU216이 생산하는 박테리오신을 함유한 pH Sensitive Liposome의 응용

The objective of this study was to control Kimchi fermentation using pH sensitive bacteriocin entrapping liposome(bacteriocin-liposome). The liposomes were prepared by the reverse-phase evaporation method from a mixture of DPPC(dipalmitoyl phosphatidylcholine, DPPE(dipalmitoyl phosphatidylethanolamine), DOPC(dioleoyl phosphatidylcholine) and cholesterol in a molar ration of 4:2:1:4. The bacteriocin-loposome was disruptured at pH 4 of buffer and was stable at alkaline pHs(6 and 7). Irrespective of ghe addition of the bacteriocin-liposomes, the pH of every Kimchi sample decreased to 5 during 5 days storage at 5℃. Kimchi samples treated with bacteriocin-liposomes maintained pH 4 or higher, while Kimchi samples not treated with bacteriocin-liposomes exhibited pH 3.58 or lower. In general, the pH of Kimchi samples shored at 20℃ decreased faster, compared to that of Kimchi samples stored at 5℃. The pH of kimchi samples treated with the bacteriocin-liposomes was 3.9 during 90 days storage, respectively. Lactic acid bacteria in Kimchi treated with the bacteriocin-liposome grew relatively slow at 5℃. The viable cell number of lactic acid bacteria increased up to 4×10^(7) cells/ml and then decreased to 8×10^(6) cells/ml during 90 days storage at 5℃.