Fig. 1. Enzymatic characterization of lactic acid bacteria (LAB) and identification of LAB resistance in Chrysanthemum indicum L. After incubation in carboxymethyl cellulose (CMC) medium at 30°C for 24 h to determine LAB growth and pH reduction (A), the carboxymethyl cellulase (CMCase) and filter paper hydrolase (FPase) activity (B) were measured, and the growth rate (C) and pH were determined (D) in response to the addition of C. indicum L. These parameters were measured in the C. indicum L. extract (CI), and in the fermentations using Lactococcus lactis KCTC 3115 (3115), Lactobacillus paracasei KCTC 3074 (3074), Lactobacillus casei KCTC 3109 (3109), Lactobacillus plantarum KCTC 3107 (3107), and Lactobacillus rhamnosus KCTC 3237 (3237). Values are presented as the mean±SD (n=3).

Prev Nutr Food Sci 2024;29:533~545 https://doi.org/10.3746/pnf.2024.29.4.533