Predominant Lactic Acid Bacteria from Salted Sea Food

• 영문명: Predominant Lactic Acid Bacteria from Salted Sea Food
• 발행기관: 한국축산식품학회
• 저자명: Cho, Gyu-sung Bae, Chae-Yun Do, Hyung-Ki Shin, Hyeun-Kil
• 간행물 정보: 『학술대회논문집』2005년도 제36차 추계 학술발표대회, 319~323쪽, 전체 5쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2005.10.31

영문 초록

Lactic acid bacteria are dominant microflora in many kinds of fermented foods. In this study, dominant microflora, especially lactic acid bacteria were isolated from salted sea food, and we determined physiological characteristics, and assayed specific property such as bacteriocin activity. The population of lactic acid bacteria as well as aerobic mesophilic counts was at the level of 10⁷ cfu /g. Total 17 strains of LAB were isolated from salted sea food sample. The phenotypic characteristics of these strains were determined followed by Bergey s Manual. And genotypic and bacteriocin activity were tested by Schillinger and Lucke⁽⁷⁾.

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Abstract

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