Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 6
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- Pages.1399-1403
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- 1998
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- 0367-6293(pISSN)
Acid Tolerance of Lactobacillus brevis Isolated from Kimchi
김치에서 분리한 Lactobacillus brevis의 내산성
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Lee, Kap-Sang
(College of Life Science and Natural Resources, Wonkwang University) ;
- Shin, Yong-Seo (College of Life Science and Natural Resources, Wonkwang University) ;
- Lee, Cherl-Ho (Graduate School of Biotechnology, Korea University)
- Published : 1998.12.01
Abstract
We isolated wild lactic acid bacteria from kimchi and identified as Lactobacillus brevis by using API 50 CHL Kit, some morphological and physiological tests. In order to evaluate the acid tolerance of Lactobacillus brevis, its survivals rate, glycolysis assay, membrane permeability, and pH profiles of
숙성된 김치에서 Lactobacillus brevis을 분리, 동정하고 내산성과 그와 관련된 glycolysis assay, 세포막 투과성,