Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Selection of Lactic Acid Bacteria with Antibacterial Activity for Extension of Kimchi Shelf-life

김치의 저장성 향상을 위한 항균활성 우수 유산균 선발

  • Choi, Hak-Jong (Emerging Technology Research Group, World Institute of Kimchi) ;
  • Kim, Yu Jin (Emerging Technology Research Group, World Institute of Kimchi) ;
  • Lee, Na Ra (Emerging Technology Research Group, World Institute of Kimchi) ;
  • Park, Hae Woong (Emerging Technology Research Group, World Institute of Kimchi) ;
  • Jang, Ja Young (Emerging Technology Research Group, World Institute of Kimchi) ;
  • Park, Sung-Hee (Emerging Technology Research Group, World Institute of Kimchi) ;
  • Kang, Miran (Emerging Technology Research Group, World Institute of Kimchi) ;
  • Kim, Hyun Ju (Emerging Technology Research Group, World Institute of Kimchi) ;
  • Lee, Jong-Hee (Emerging Technology Research Group, World Institute of Kimchi) ;
  • Lee, Jong-Hoon (Dept. of Food Science and Biotechnology, Kyonggi University) ;
  • Pyun, Yu-Ryang (R&D Div., Biovan Co.) ;
  • Kim, Tae-Woon (Emerging Technology Research Group, World Institute of Kimchi)
  • 최학종 (세계김치연구소 미래기술연구단) ;
  • 김유진 (세계김치연구소 미래기술연구단) ;
  • 이나라 (세계김치연구소 미래기술연구단) ;
  • 박해웅 (세계김치연구소 미래기술연구단) ;
  • 장자영 (세계김치연구소 미래기술연구단) ;
  • 박성희 (세계김치연구소 미래기술연구단) ;
  • 강미란 (세계김치연구소 미래기술연구단) ;
  • 김현주 (세계김치연구소 미래기술연구단) ;
  • 이종희 (세계김치연구소 미래기술연구단) ;
  • 이종훈 (경기대학교 식품생물공학과) ;
  • 변유량 ((주)바이오벤) ;
  • 김태운 (세계김치연구소 미래기술연구단)
  • Received : 2013.07.25
  • Accepted : 2014.01.06
  • Published : 2014.02.28
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Abstract

A survey was conducted on the isolation of lactic acid bacteria with antibacterial activity to extend kimchi shelf-life. Antibacterial activity was tested against bacteria associated with acidification of kimchi, including Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus sakei, using agar-well diffusion assay. Two isolates from kimchi were identified as Lactococcus lactis subsp. lactis and Lactobacillus brevis by 16S rRNA gene sequence analysis and API 50 CHL assay, and they showed antibacterial effects against indicator strains. The isolates displayed acid tolerance at pH 3.5, salt tolerance in 5% NaCl, and growth at $4^{\circ}C$. These result imply that the selected strains might be used to extend kimchi shelf-life as a potential starter.

김치는 살균공정 없이 유통되기 때문에 유통과정에서도 발효가 진행되는 특성을 가지고 있어 김치의 산도가 계속 증가하여 김치의 상품성이 저하되는 문제점을 안고 있다. 본 연구에서는 김치발효과정 중 과도한 산생성에 관여하는 균주선발과 더불어 이들 균주의 성장을 억제할 수 있는 항균활성을 지닌 균주를 김치로부터 선발하고자 하였다. 우선 김치과숙 관련 균주를 선발한 결과 Lb. plantarum 20-10, Lb. plantarum A-1, P. pentosaceus A-2, P. pentosaceus A-5, Lb. plantarum A-6, P. pentosaceus B-11로 동정이 되었다. 이들 균주를 억제할 수 있는 항균활성을 지닌 균주를 적숙기 김치로부터 선발한 결과 Lc. lactis, Lb. brevis 두 균주가 항균활성이 우수한 것으로 나타났다. 이들 균주의 김치 종균으로서의 적용 가능성을 살펴본 결과 모든 균주가 PH 3.5에서의 내산성, 3% NaCl에서의 내염성, $4^{\circ}C$에서의 생육가능성을 나타내었다.

Keywords

References

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