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Cultural characterization of probiotic Lactobacillus sakei BK19  

Yang , Byung Gyoo
Song , Choon Bok
Yeo , In Kyu
Lee , Kyoung Jun
Park , Geun Tae
Lee, Sang Hyeon
Son, Hong Joo
Heo, Moon Soo
Publication Information
Journal of fish pathology / v.16, no.2, 2003 , pp. 119-123 More about this Journal
Abstract
We have selected an valuable pmbiotic strain; Lactobacillus sakei BK19 which has wide antagonic spectrum against fish pathogens . Present study investigated cultural characterization of L. sakei BK19 including pH tolerance , susceptibility of antibacterial agents and growth pattern with different environment such as nutritions, temperature and salinity. L. sakei BK19 showed Significantly higher resistance at low pH(around pH 4) environment and relative high antibiotic tolerance . In the study of optimal culture condition, maltose and saccharose provided the optimal nutritional culture condition while lactose and mannitol were unable to supply its carbon source for the fermentation of L. sakei BK19. Moreover. L. sakei BK19 showed good growth at the temperature range of 15 to $45^{o}C$ und the NaCl concentration of 0 to 7%. Hence, this particular probiotic strain may be benificial both in seawater and fresh weter conditions.
Keywords
Probiotic, Culture condition, Lactobacillus Sakei
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