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http://dx.doi.org/10.3746/jkfn.2014.43.2.328

Selection of Lactic Acid Bacteria with Antibacterial Activity for Extension of Kimchi Shelf-life  

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)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.43, no.2, 2014 , pp. 328-332 More about this Journal
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.
Keywords
kimchi; lactic acid bacteria; antibacterial activity; starter;
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Times Cited By KSCI : 9  (Citation Analysis)
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