Diversity and Antibacterial Activity of Lactic Acid Bacteria Isolated from Kimchi

김치로부터 분리한 젖산균의 다양성과 항균성

  • 김사열 (경북대학교 미생물학과) ;
  • 안대경 (경북대학교 미생물학과) ;
  • 한태원 (경북대학교 미생물학과) ;
  • 신현영 (경북대학교 미생물학과) ;
  • 진익렬 (경북대학교 미생물학과)
  • Published : 2003.06.01

Abstract

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 CaCO$_3$ and incubated at $25^{\circ}C$ 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, Weisselia kimchi, 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.

Keywords

Lactic acid bacteria;kimchi;antibacterial activity

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