김치에서 분리한 유산균의 인공위액과 담즙에서의 생존특성과 항균성

  • 이신호 (대구효성가톨릭대학 식품공학과 Tel. 82-53-850-3217 E-mail : leesh@cuth.cataegu.ac.kr) ;
  • 노명자 (대구효성가톨릭대학 식품공학과)
  • Published : 1997.12.01

Abstract

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.

Keywords

Kimchi;Lactic acid bacteria;Artifical gastric juice;Artifrical bile;Antimicrobial activity

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