정보공개
김치의 저장성 향상을 위한 향균활성 우수 유산균 선발
- 작성일2017.05.15 00:00
- 분류
- 조회수2,097
- 링크https://www.dbpia.co.kr/Journal/ArticleDetail/NODE02367918
- 저널명한국식품영양과학회지
- 저자최학종,김태운,김유진A,이나라,김현주,박해웅,장자영,박성희,강미란,김현주,이종희,변유량
- 구분
- 유형
제목
김치의 저장성 향상을 위한 향균활성
우수 유산균 선발
요약
A survey was conducted on the isolation of lactic acid bacteria with antibacterial activity to extend kimchi shelf-life. Antibacterial activity was tested against bacteria associated with acidification of kimchi, including Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus sakei, using agar-well diffusion assay. Two isolates from kimchi were identified as Lactococcus lactis subsp. lactis and Lactobacillus brevis by 16S rRNA gene sequence analysis and API 50 CHL assay, and they showed antibacterial effects against indicator strains. The isolates displayed acid tolerance at pH 3.5, salt tolerance in 5% NaCl, and growth at 4°C. These result imply that the selected strains might be used to extend kimchi shelf-life as a potential starter.
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