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http://dx.doi.org/10.11002/kjfp.2013.20.5.727

Antifungal activity against cheese fungi by lactic acid bacteria isolated from kimchi  

Choi, Ha Nuel (Imsil Research Institute of Cheese Science)
Oh, Hyun Hee (Imsil Research Institute of Cheese Science)
Yang, Hee Sun (Imsil Research Institute of Cheese Science)
Huh, Chang Ki (Imsil Research Institute of Cheese Science)
Bae, In Hyu (Department of Animal Science and Technology, Sunchon National University)
Lee, Jai Sung (Department of Animal Science and Technology, Sunchon National University)
Jeong, Yong Seob (Department of Food Science and Technology, Chonbuk National University)
Jeong, Eun Jeong (Research Center for Industrial Development of Biofood Materials, Chonbuk National University)
Jung, Hoo Kil (Imsil Research Institute of Cheese Science)
Publication Information
Food Science and Preservation / v.20, no.5, 2013 , pp. 727-734 More about this Journal
Abstract
The antifungal activity against cheese fungi by lactic acid bacteria isolated from kimchi was investigated. Eight fungi were isolated from cheese in the cheese ripening room. Two of them were identified as Penicillium and Cladosporium via ITS-5.8S rDNA analysis. Twenty-two species of lactic acid bacteria with antifungal activity were isolated from kimchi. Two of them were identified as Lactobacillus and Pediococcus via 16S rRNA sequence analysis. Of the 22 lactic acid bacteria species, six were selected (L. sakei subsp. ALJ011, L. sakei subsp. ALI033, L. sakei subsp. ALGy039, P. pentosaceus ALJ015, P. pentosaceus ALJ024 and P. pentosaceus ALJ026) due to their higher activity against the eight fungi isolated from cheese in the cheese ripening room; and among the six species, the P. pentosaceus ALJ015 and P. pentosaceus ALJ024 isolates from the Jeonju area kimchi and the L. sakei subsp. ALI033 isolate from the Iimsil area kimchi had higher antifungal activity than the other lactic acid bacteria. The minimum inhibitory concentration (MIC) of L. sakei subsp. ALI033 against the eight fungi isolated from cheese in the cheese ripening room was $62.5{\mu}g/mL$.
Keywords
cheese; cheese ripening; fungal; antifungal activity; lactic acid bacteria;
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Times Cited By KSCI : 3  (Citation Analysis)
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