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Diversity and Antibacterial Activity of Lactic Acid Bacteria Isolated from Kimchi  

김사열 (경북대학교 미생물학과)
안대경 (경북대학교 미생물학과)
한태원 (경북대학교 미생물학과)
신현영 (경북대학교 미생물학과)
진익렬 (경북대학교 미생물학과)
Publication Information
Microbiology and Biotechnology Letters / v.31, no.2, 2003 , pp. 191-196 More about this Journal
Abstract
This study was carried out to investigate the isolation, identification, and antibacterial activity of lactic acid bacteria related to kimchi fermentation. Diluted kimchi soup was plated on the MRS agar media with CaCO$_3$ and incubated at $25^{\circ}C$ for 2 days. A total of 27 strains of lactic acid bacteria from various indigenous, spontaneously fermented vegetables (kimchi) were isolated. Combined methods of Bergey's manual of systematic bacteriology, BPB media analysis and 16S rDNA sequence analysis were applied for identification, however, their results did not coincide in several cases. Isolated lactic acid bacteria could be classified by the 16S rDNA sequence analysis as Leuconostoc mesenteriodes, Leu. carnosum, Lactobacillus curvatus, Lac. pentosus, Weisselia kimchi, W. cibaria, and Pediococcus pentosaceus. Leu. carnosum has not been reported in kimchi lactic acid bacteria. In addition, antibacterial activities of the isolates were tested with Bacillus subtilis, Escherichia coli, Salmonella enteritidis, S. paratyphica, S. typhi, Staphylococcus aureus, Shigella boydii, and S. sonnei. Some of isolates showed significant antibacterial activities to those pathogens.
Keywords
Lactic acid bacteria; kimchi; antibacterial activity;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
Times Cited By SCOPUS : 11
연도 인용수 순위
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