Détail de la notice
Titre du Document
Diversity and antibacterial activity of lactic acid bacteria isolated from Kimchi
Auteur(s)
AHN Dae-Kyong ; HAN Tae-Won ; SHIN Hyun-Young ; ...
Résumé
This study was carried out to investigate the isolation, identification, and antibacterial activity of lactic acid bacteria related to kimchi fermentation. Diluted kimchi soup was plated on the MRS agar media with CaCO3 and incubated at 25°C for 2 days. A total of 27 strains of lactic acid bacteria from various indigenous, spontaneously fermented vegetables (kimchi) were isolated. Combined methods of Bergey's manual of systematic bacteriology, BPB media analysis and 16S rDNA sequence analysis were applied for identification, however, their results did not coincide in several cases. Isolated lactic acid bacteria could be classified by the 16S rDNA sequence analysis as Leuconostoc mesenteriodes, Leu. carnosum, Lactobacillus curvatus, Lac. pentosus, Weissella kimchii, W. cibaria, and Pediococcus pentosaceus. Leu. carnosum has not been reported in kimchi lactic acid bacteria. In addition, antibacterial activities of the isolates were tested with Bacillus subtilis, Escherichia coli, Salmonella enteritidis, S. paratyphica, S. typhi, Staphylococcus aureus, Shigella boydii, and S. sonnei. Some of isolates showed significant antibacterial activities to those pathogens.
Editeur
Korean Society for Microbiology and Biotechnology
Identifiant
ISSN : 1598-642X
Source
Han'gug mi'saengmul saengmyeong gong haghoeji A. 2003, vol. 31, n° 2, pp. 191-196 [6 pages] [bibl. : 24 ref.]
Langue
kor
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