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Isolation and Characterization of Antilisterial Lactic Acid Bacteria from Kimchi

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 바로가기
  • 통권
    Volume 14 Number 4 (2005.08)바로가기
  • 페이지
    pp.503-508
  • 저자
    Kim, Jo-Min, Kim, Ki-Hwan, Kim, Song-Yi, Park, Young-Seo, Seo, Min-Jae, Yoon, Sung-Sik
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A78824

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원문정보

초록

영어
Screening for antilisterial activity was performed in about three thousand isolates of lactic acid bacteria (LAB) from Chinese cabbage kimchi, and finally based on the relatively stronger antilisterial activities eight bacterial strains were selected. The bacteria were further characterized in terms of their tolerance to artificial gastric juice, pH 2.5, bile salts (0.3% oxgall), and to the different NaCl concentrations. Of the isolates, YK005 was especially investigated for its physiological characteristics due to its inhibitory activity against gram-positive Listeria monocytogenes as well as gram-negative Escherichia coli O157:H7, as they have been constantly reported to be resistant against bacteriocins produced by a number of LAB strains. YK005 was found to be rod-shaped, 3.8㎛ x 0.5㎛ long wide, non-sporeforming, non-motile, catalase-negative, and produced gas from glucose (heterolactic). Based on the biochemical data obtained by API 50 CHL medium, the isolate was tentatively identified as Lactobacillus brevis. To validate the result obtained by the biochemical identification, rRNA-based PCR experiments using a pair of species-specific primers for L. brevis were conducted and a single band of 1400 bp was observed, which strongly indicated that YK005 belongs to L. brevis. The LAB isolates are potentially exploited as human probiotic organisms and are employed to control some food-borne pathogens like L. monocytogenes.

목차

Abstract
 Introduction
 Materials and Methods
 Results 
 Discussion
 Acknowledgments
 References

키워드

antilisterial activity lactic acid bacteria kimchi probiotic isolation identification

저자

  • Kim, Jo-Min [ Department of Biological Resources and Technology, Yonsei University ]
  • Kim, Ki-Hwan [ of Functional Biomaterials and Biotechnology, Yonsei University ]
  • Kim, Song-Yi [ Department of Biological Resources and Technology, Yonsei University ]
  • Park, Young-Seo [ Division of Biotechnology, Kyungwon University ]
  • Seo, Min-Jae [ Doosan R&D Center ]
  • Yoon, Sung-Sik [ Department of Biological Resources and Technology, Yonsei University ] Corresponding author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

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