• 한국식품영양과학회지
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• 제27권5호
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• pp.869-874
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• 1998

The effect of chitosanoligosaccharide(CTO) on kimchi fermentation was investigated to see the optimal CTO concentration adding into Kimchi. Lactobacillus plantarum and Leuconostoc mesenteroides were cultured in flasks under the condition of various CTO concentrations. In the case of Lactobacillus plantarium, the growth was inhibited in the degree with 52, 79 and 100% at the concentration of 0.005, 0.007, 0.05% CTO after 14 hours culture, respectively. The growth of Leuconostoc mesenteroides was significantly inhibited in the degree with 7,33 and 90% at the concentration of 0.002, 0.003 and 0.004% CTO after the culture, respectively. Kimchi was formulated with variious CTO concentrations(0.005~0.2%) and fermented at 2$0^{\circ}C$ during 12 days. The fermentation periods were increased 2~6 times more than that of control(0% CTO). Also, off-flavour by adding CTO was insignificant in all the kimchi samples.

• 한국식품과학회지
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• 제31권2호
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• pp.502-508
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• 1999

염 농도$(0{\sim}3%)$와 발효 온도$(4,\;15,\;25^{\circ}C)$를 달리 하였을 때 물김치의 미생물 균총의 특성에 대한 결과는 다음과 같다. 무 물김치의 경우 총 균수는 숙성온도가 높을수록, 염 농도가 낮을수록 높게 나타났으나, 배추 물 김치의 경우 염 농도별 뚜렷한 차이를 보이지는 않았다. Lactobacillus, Lenconostoc 속 균수는 염 농도 1.0% 숙성 김치에서 가장 높게 나타났고, 배추 물김치는 $4^{\circ}C$에서 염 농도 3.0% 시료가 가장 낮은 값을 보였으며, 그 외 시료들은 온도별, 염 농도별 큰 차이가 없었다. Streptococcus 속과 Pediococcus 속은 Leuconostoc, Lactobacillus속 보다 낮은 분포를 보였고, 염 농도 1.0% 숙성 김치에서 가장 높게 나타났으며 이는 배추 물김치에서도 같은 경향을 보여주었다. 대장균수와 Gram (-)균수는 염 농도 3.0% 김치가 균수도 적었고 초기에 증가하였다가 젖산균이 증식하여 산도가 증가하면 그 수가 감소되었다. 효모는 발효 초기에는 발견되지 않다가 발효 후기에 증가하였으며 온도와 염 농도가 높을수록 균수가 증가하였다. 배추 물김치에서도 $15,\;25^{\circ}C$에서 염 농도가 높은 시료에서 비교적 높게 계수되어 무 물김치와 유사한 경향을 보였으나 배추 물김치의 경우 초기부터 효모가 계수되어 주재료간 차이를 보였다. 각각의 선택배지에서 순수분리, 동정된 균은 무 물김치의 경우 젖산균류는 염 농도 0.2% 김치에서는 Lactobacillus plantarum, L. pentosus, Leuconostoc citrum, 염 농도 1.0% 김치에서는 L. plantarum, L. pentosus, Leu.mes.ssp.mesenteroides/dextranicum, Streptococcus facium이 동정되었고, 염 농도 3.0% 김치에서는 L. plantarum, L. brevis, Leu. mes.ssp.mesenteroides/dextranicum, Str. facium이 각각 분리 동정되었으며 Pediococcus는 미확인되었다. Gram (-)균과 효모는 공통적으로 Gram (-)균으로는 Aeromonas hydrophila, 효모로는 Candida pelliculosa가 각각 분리 동정되었다. 배추 물김치의 경우 Lactobacillus plantarum, Leuconostoc citrum, Leu. mes.ssp.mesenteroides/dextranicum, Streptococcus facium이 동정되었으며, Pediococcus는 역시 미확인되었다. Gram (-)균은 Pseudomonas fluorescens, Pseu. aureofaciens가 각각 분리 동정되어 주재료간 차이를 보여주었다.

• Journal of Microbiology and Biotechnology
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• 제32권3호
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• pp.333-340
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• 2022

Leuconostoc has been used as a principal starter in natural kimchi fermentation, but limited research has been conducted on its phages. In this study, prophage distribution and characterization in kimchi-derived Leuconostoc strains were investigated, and phage induction was performed. Except for one strain, 16 Leuconostoc strains had at least one prophage region with questionable and incomplete regions, which comprised 0.5-6.0% of the bacterial genome. Based on major capsid protein analysis, ten intact prophages and an induced incomplete prophage of Leu. lactis CBA3626 belonged to the Siphoviridae family and were similar to Lc-Nu-like, sha1-like, phiMH1-like, and TPA_asm groups. Bacterial immunology genes, such as superinfection exclusion proteins and methylase, were found on several prophages. One prophage of Leu. lactis CBA3626 was induced using mitomycin C and was confirmed as belonging to the Siphoviridae family. Homology of the induced prophage with 21 reported prophages was not high (< 4%), and 47% identity was confirmed only with TPA_asm from Siphoviridae sp. isolate ct3pk4. Therefore, it is suggested that Leuconostoc from kimchi had diverse prophages with less than 6% genome proportion and some immunological genes. Interestingly, the induced prophage was very different from the reported prophages of other Leuconostoc species.

• 한국미생물생명공학회:학술대회논문집
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• 한국미생물생명공학회 2004년도 Annual Meeting BioExibition International Symposium
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• pp.323-327
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• 2004

Leuconostoc citreum CBUE isolated from kimchi proved to harbor a small cryptic plasmid, pNS75. The complete nucleotide sequence of pNS75 was 1,821 bp and had a low G+C content of 39.2%. Computer analysis using DNASIS revealed one open reading frame (ORF), having ATG as putatitive start condon and potentially encoding proteins with molecular mass of 38 kDa. The chimeric plasmid pLeuCM was first constructed wih pNS75, pUC19 and chroamphenicol acetyltransferase (CAT) from Staphylococcus sp.. pLeuCM replicated and expressed chroamphenicol acetyltransferase in Leuconostoc citerum CBNF after transformation. To test the availability of shuttle vector as cloning vehicle of foreign gene, $\alpha$-amylase gene of Streptococcus bovis was cloned and all transformants secreated the $\alpha$-amylase successfully. The result indicates that pLeuCM is a potential shuttle vector for Leuconostoc spp. and lactic acid bacteria.

• 생명과학회지
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• 제12권6호
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• pp.812-820
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• 2002

이 연구는 주변의 김치들을 수거하여 젖산에 내성을 가진 Leuconostoc mesenteroides을 선택배지를 이용하여 분리하고, 지방산 조성을 분석하여 동정한 결과, Leuconostoc mesenteroides LM3균주로 동정했다. 이어서 그의 성장패턴을 관찰하고, 유도기와 지수성장기에서 젖산을 첨가한 결과 성장저해가 일어났음을 확인했으며, 젖산의 최종농도가 0.4%이상인 배지에서는 성장속도가 느려짐을 알았다. 그리고 정지기시작단계에서 고농도의 젖산을 단시간 처리하였을 때, 대조균주가 생존하지 못하는 4%농도에서도 Leuconostoc mesenteroides LM3군주가 생존하는 것을 확인하여 산에 대한 내성이 뛰어남을 알 수 있었다. 이에 trehalose 농도의 변화, 그리고 trehalase와 ATPase 활성을 측정하였고, 이를 통해 젖산에 의한 세포내의 변화를 관찰하였다. 그 결과, 각 성장시기별로 0.6% 젖산을 첨가했을 때 Leuconostoc mesenteroides LM3균주가 trehalose 축적률이 높아졌으나 trehalase활성엔 큰 변화가 없었다. ATPase 활성은 감소하는 경향을 보였으나 시기별 활성은 일정하였고, 세포내 pH를 측정한 결과 Leuconostoc mesenteroides LM3균주는 pH 6으로 일정하게 유지되었다.

• 한국미생물·생명공학회지
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• 제39권4호
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• pp.390-396
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• 2011

김치발효 후기의 우점종으로 알려진 Lactobacillus sakei의 생육을 저해하는 Leuconosotc 속 23균주가 김치로부터 분리되었고, 이들 중 가장 높은 생육저해활성을 나타낸 Leuconostoc mesenteroides CK0122 균주가 생산하는 생육 저해물질의 특성을 검토하였다. CK0122 균주의 배양 상징액을 분자량 3,000 Da을 기준으로 분획하여 동결건조한 분자량 3,000 Da 이하의 조항균물질로부터 Lb. sakei 생육저해가 확인되었고, proteinase K 처리에 의해 항균력이 소실되었기 때문에, CK0122가 생산하는 항균물질은 분자량 3,000 Da 이하의 단백질성 항균물질(bacteriocin)으로 추정된다. 분자량 3,000 Da 이하의 조항균물질은 pH 4에서 7 정도의 영역에서 최적활성을 나타내었고, $121^{\circ}C$, 15분 살균처리에 의해서도 활성이 유지되는 높은 열안정성을 나타내었으며, Bacillus cereus, Listeria monocytogenes, Salmonella typhimurium, Alcaligenes xylosoxydans, Staphylococcus aureus 및 Flavobacterium sp.에 대하여 항균 활성을 나타내어 Gram 양성균 및 음성균의 제어에 적용 가능한 것으로 나타났다.

• Journal of Dairy Science and Biotechnology
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• 제40권1호
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• pp.15-22
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• 2022

This study evaluated the levels of D(-)-lactate and L(+)-lactate, and the ratio of D(-)-lactate to total lactate (D(-)-lactate + L(+)-lactate) of 15 lactic acid bacteria (LAB) using an enzymatic method. D(-)-lactate and L(+)-lactate levels in the LAB ranged from 0.31 to 13.9 mM and 0.76 to 39.3 mM, respectively, in Bifidobacterium sp.; 1.08 to 11.7 mM and 0.69-13.0 mM in Lactobacillus sp.; 0.72 to 20.3 mM and 0.98 to 32.3 mM in Leuconostoc sp., and 33.0 mM and 39.2 mM in Pediococcus acidilacti KCCM 11747. The ratio of the range of D(-)-lactic acid to total lactic acid was 28.98%-45.76% in Bifidobacterium sp., 41.18%-61.02% in Lactobacillus sp., 29.85%-42.36% in Leuconostoc sp., and 45.71% in P. acidilacti KCCM 11747. In the future, there is a need to test for D(-)-lactate in various fermented products to which different LAB have been added and study the screening of LAB used as probiotics that produce various concentrations of D(-)-lactate.

• Journal of Microbiology and Biotechnology
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• 제4권4호
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• pp.305-315
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• 1994

Nineteen strains of bacteriocin-producing lactic acid bacteria were isolated from 432 Kimchi samples, and identified by the comprehensive biochemical and morphological tests verifying their cellular fatty acid composition. Using partially purified bacteriocins from these isolates, their inhibitory activities against other lactic acid bacteria and some pathogens, and sensitivity to enzyme and heat treatments were tested. The isolates were identified as Lactobacillus plantarum (2 strains), L curvatus (2 starins), L brevis (2 strains), Enterococcus faecium (6 strains), Leuconostoc mesenteroides subsp. mesenteroides (1 strain) and Lactobacillus sp. (6 strains). The bacteriocins produced by E. faecium strains provided the broadest spectrum of inhibition, affecting against other Gram-positive bacteria including lactic acid bacteria and health-threatening bacteria such as Clostridium perfringens and Listeria monocytogenes. The bacteriocins of Lactobacillus sp., L plantarum and L brevis strains were capable of inhibiting many strains of the lactic acid bacteria, whereas those of L curvatus and L mesenteroides subsp. mesenteroides strains were only inhibitory to a few strains. Generally, the inhibitory activities of both E. faecium and Lactobacillus sp. strains were greater than those of other producer strains. The bacteriocins from the isolates were sensitive to several proteolytic enzymes, and those of L curvatus and L mesenteroides subsp. mesenteroides were also sensitive to lipase and $\alpha$-amylase as well as to proteolytic enzymes. The bacteriocins from the strains of Lactobacillus sp. and a strain of L. brevis were resistant to autoclaving.

• KSBB Journal
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• 제11권6호
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• pp.636-641
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• 1996

김치발효 중에 분리한 젖산균의 일종인 Leueonos toe sp. KY -002를 이용하여 mannitol 생산 특성을 검토하였다. 여러 가지 탄소원 중에서 설탕과 과당만 이 mannitol 생성의 기질로 이용되었고, 50 g/L 과 당을 기질로 사용할 경우 mannitol 생산성이 가장 좋 았으며 이때 최대수율은 초기과당 기준으로 약 52% 이었다. 초기 탄소원이 고갈펼 경우, 생성된 manmtol이 다시 기질로 이용되지 않았고, 100 ~ 250 g/L 이상의 고놓도 기질농도에서는 수율이 30% 이하 수 준으로 낮았으나, 모든 실험조건에서 다른 탕알콜류 를 부산물로 생성하지 않았다. Mannitol 생성에 미 치는 여러 가지 배양인자들을 검토한 결과, 질소원 으로 yeast extract가 가장 우수하였고, 무기인산염 은 10 g/L 농도 벙위까지 농도가 높을수록 유리하 였으며, 금속이온과 NaCI, KCl 등의 엽류의 천가는 m mannitol 발효에서 역효과를 나타내였다. 몇 가지 vitamin류의 첨가에 의해 mannitol 생산을 촉진시 킬 수 있었는데, 특히 nicotinic acid의 첨가에 의해 발효놓도를 16% 증가시킬 수 있었다. 배양환경중 온도는 $35^{\circ}C$, 초기 pH는 6이 최적이었다.

• 한국식품영양학회지
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• 제28권5호
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• pp.926-932
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• 2015

This study was conducted to examine the effect of mustard root on the shelf life of kimchi. Ethanol extract was prepared from the mustard root (Brassica juncea) and antimicrobial activities were examined against Lactobacillus plantarum and Leuconostoc mesenteroides which are the representative lactic bacteria in kimchi. Growth of lactic bacteria were inhibited by ethanol extract from mustard root and the growth time of Leuconostoc mesenteroides was delayed more than 24 hours compared with that of Lactobacillus plantarum. Also, the fermentative and sensory characteristics of kimchi with mustard root were evaluated during fermentation at $10^{\circ}C$. The pH and acidity was lower than that of the control kimchi and the fermentation period was retarded in proportion to the increase in mustard content. The total numbers of microorganism and lactic bacteria in the control kimchi were higher than those in kimchi with mustard root during fermentation. Leuconostoc sp. in the initial stage of growth was more inhibited than Lactobacillus sp. While the pH of kimchi were in the initial stage, the sensory evaluation score for savory flavors of the kimchi with mustard root was lower than that of control due to bitterness and pungency. But when the pH of kimchi reached the optimum stage, the scores for texture and savory flavor of kimchi with mustard root were higher than that of the control. Then overall quality score for kimchi with mustard root increased as bitterness decreased.