김치에서 분리한 유산균의 항균 활성 연구

• 영문명: Antibacterial Activity of Lactic Acid Bacteria Isolated from Kimchi
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 박선영(Sun-Young Park) 장자영(Ja Young Jang) 이종희(Jong-Hee Lee) 박해웅(Hae Woong Park) 최학종(Hak-Jong Choi) 김태운(Tae-Woon Kim)
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』Current Topics in Lactic Acid Bacteria and Probiotics 2권 1호, 19~22쪽, 전체 4쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2014.01.30

영문 초록

A survey was conducted on the isolation of lactic acid bacteria with antibacterial activity. Total 500 lactic acid bacteria were isolated from kimchi and their antibacterial activity was tested against bacteria associated with acidification and hygiene of kimchi, including Lactobacillus plantarum, Lactobacillus sakei, Pediococcus pentosaceus, and Escherichia coli using a deferred method. Among them, 15 lactic acid bacteria isolated from kimchi showed antibacterial activity against two or more indicator strains, and they were identified using a 16S rDNA sequence analysis. As a result, seven Lactobacillus sakei, four Lactobacillus plantarum, one Lactobacillus paraplantarum, two Lactobacillus brevis, and one Leuconostoc citreum were identified. These results suggest that those might be used to improve kimchi quality as a potential starter.

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kimchi lactic acid bacteria antibacterial activity