• Microbiology and Biotechnology Letters
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• v.25 no.6
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• pp.617-622
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• 1997

This studies were carried out to investigate the physiological characteristics of lactic acid bacteria related to kimchi fermentation. 157 strains of lactic acid bacteria were isolated from home-made kimchi of Taegu district. 144 strains of isolated lactic bacteria showed resistance to artifical gastric juice and bile. Among isolated strains, fifteen strains were selected according to the growth characteristics. The selected strains survived for 24 hours in artifical bile after incubation for 3 hours in artificial gastric jucie (pH 2.5). Especially, three strains such as B-10, K-2, and F-3, showed little viable cell change for 3 hrs incubation in artifical gastric juice. The selected strains showed low viability in artificial gastric juice but high in artifical bile. The selected strains also showed significantly antimicrobial activities to pathogens such as Listeria monocytogenes, Escherichia coli, Bacillus subtili, Staphylococcus aureus and Vibrio parahaemolyticus. The fifteen selected strains were identified as Lactobacillus plantarum, Lactobacillus sake and Leuconostoc mesenteroides.