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Isolation of Garlic Resistant Lactic Acid Bacteria for Feed Additives  

Kim, Yu-Jin (Department of Food Science and Biotechnology, Kyungwon University)
Jang, Seo-Jung (Department of Food Science and Biotechnology, Kyungwon University)
Park, Jung-Min (Korean Culture Center of Microorganisms)
Kim, Chang-Uk (TJ Bio Co., Ltd.)
Park, Young-Seo (Department of Food Science and Biotechnology, Kyungwon University)
Publication Information
Food Engineering Progress / v.13, no.4, 2009 , pp. 352-359 More about this Journal
Abstract
Lactic acid bacteria was isolated for the production of probiotic animal feed supplemented with garlic and its antimicrobial properties were investigated. A total of 112 strains of lactic acid bacteria which grew on the medium containing garlic extract were isolated from kimchi, jeotgal, and jangachi. Among them 14 strains were tested for acidand bile salt-resistance as well as antimicrobial activities against animal pathogenic bacteria such as Salmonella choleraesuis, Escherichia coli, Staphylococcus aureus, and Shigella flexneri. Of these strains, a strain P'GW50-2 from pickled scallion with most desirable properties was selected and identified as Lactobacillus plantarum TJ-LP-002. Antimicrobial activity of L. plantarum TJ-LP-002 showed relatively wide range of inhibition spectrum against Gram negative bacteria such as Aeromicrobium hydrophila, E. coli, Pseudomonas, Salmonella, Shigella, and some Gram positive bacteria such as Bacillus cereus, Staphylococcus aureus, Clostridium perfringens, and Propionibacterium.
Keywords
Allium sativum; lactic acid bacteria; antimicrobial properties; probiotic animal feed;
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Times Cited By KSCI : 8  (Citation Analysis)
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