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A Study on the Yogurt Manufacture Suitability and Antimicrobial Activity of Lactobacillus plantarum LHB55 Isolated from Kimchi

김치에서 분리한 Lactobacillus plantarum LHB55의 항균성과 요구르트 제조 적합성 연구

  • 이승규 (농촌진흥청 국립축산과학원) ;
  • 이연정 (농촌진흥청 국립축산과학원) ;
  • 김민경 (농촌진흥청 국립축산과학원) ;
  • 한기성 (농촌진흥청 국립축산과학원) ;
  • 정석근 (농촌진흥청 국립축산과학원) ;
  • 오미화 (농촌진흥청 국립축산과학원) ;
  • 장애라 (농촌진흥청 국립축산과학원) ;
  • 김동훈 (농촌진흥청 국립축산과학원) ;
  • 배인휴 (순천대학교) ;
  • 함준상 (농촌진흥청 국립축산과학원)
  • Received : 2009.11.26
  • Accepted : 2010.02.17
  • Published : 2010.04.30

Abstract

The aim of this study was to develop a new starter for fermented milk. The approach started with 103 acid-producing isolates from Kimchi, a type of spiced, fermented cabbage and then PCR screening was used to identify 72 Lactobacillus strains. The ability to inhibit the growth of food-borne human pathogens (Escherichia coli, Salmonella enteritidis, Staphylococcus aureus) of these strains were measured, using the paper disk method. Among them, one bacterium (LHB55) that showed a strong antibacterial activity against food-borne human pathogens was identified and further characterized, using 16S rDNA sequencing and API 50CHL system. Because this isolate was identified as L. plantarum, it was named as L. plantarum LHB55. The yogurt produced using commercial LAB with L. plantarum LHB55 did not display properties that are microbially or physico-chemically different from the control group, which suggests that L. plantarum LHB55 can be used as a useful starter for yogurt containing high antibacterial activity. We think that identifying effective starter strains enabling further development of fermented milk that can deliver better health benefits such as antimicrobial properties is of high significance, and thus our effort in this type of approach will continue.

Keywords

Kimchi;Lactic acid bacteria;Lactobacillus plantarum;Antibacterial activity;Yogurt

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