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http://dx.doi.org/10.4014/mbl.1602.02004

Antipathogenic Activity of Lactobacillus plantarum Isolated from Pickled Mulberry Leaf  

Park, Eun-Hee (Department of Food Science and Biotechnology, Kangwon National University)
Kim, Myoung-Dong (Department of Food Science and Biotechnology, Kangwon National University)
Publication Information
Microbiology and Biotechnology Letters / v.44, no.2, 2016 , pp. 163-170 More about this Journal
Abstract
Strains of lactic acid bacteria were isolated from a variety of fermented foods collected in Korea. The strain L2167 showed a strong antipathogenic activity against Bacillus cereus, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus, and Staphylococcus epidermidis. L2167 was identified as Lactobacillus plantarum by sequence analysis of its 16S rRNA gene. Scanning electron microscopy revealed rough and wrinkled morphology of B. cereus, L. monocytogenes, S. Typhimurium, S. aureus, and S. epidermidis cell membranes after treatment with a crude cell extract of L. plantarum L2167, indicating that Lactobacillus plantarum L2167 might destroy the cell membrane of pathogenic bacteria. The optimal temperature and initial medium pH for Lactobacillus plantarum L2167 growth were 35℃ and 5.5, respectively. Lactobacillus plantarum L2167 was more sensitive to NaCl than Lactobacillus plantarum KCTC21004, used as a control strain. Lactobacillus plantarum L2167 is expected to be developed as a prominent starter strain for efficient inhibition of growth of pathogens.
Keywords
Fermented foods; lactic acid bacteria; antipathogenic activity; Lactobacillus plantarum;
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