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Selection of Acid-tolerant and Hetero-fermentative Lactic Acid Bacteria Producing Non-proteinaceous Anti-bacterial Substances for Kimchi Fermentation

비단백질성 항균물질을 생산하는 김치발효용 내산성 Hetero 발효형 유산균주 선발

  • Kim, Hye-Rim (Department of Food Science and Biotechnology, Kyonggi University) ;
  • Lee, Jong-Hoon (Department of Food Science and Biotechnology, Kyonggi University)
  • 김혜림 (경기대학교 식품생물공학과) ;
  • 이종훈 (경기대학교 식품생물공학과)
  • Received : 2012.11.20
  • Accepted : 2012.12.22
  • Published : 2013.03.28

Abstract

Twenty-three strains of Leuconostoc species and 45 strains of Weissella species inhibiting the growth of Lactobacillus sakei, one of the most populous lactic acid bacteria in over-ripened kimchi, were isolated from kimchi in our previous study. Among these hetero-fermentative 68 strains, Leuconostoc mesenteroides CK0128, Weissella cibaria CK0633, and W. cibaria KK0797 exhibited a relatively high survival rate in MRS medium, which was adjusted to pH 4.3 using an acid mixture consisting of acetic and lactic acids, and produced a large amount of exopolysaccharides. The culture supernatants of 3 strains were fractionated by a molecular weight cutter and lyophilized. The fractions with a molecular weight smaller than 3,000 Da showed antagonistic activity against Staphylococcus aureus and Lb. sakei. The anti-bacterial substances were very stable to heat treatments ($121^{\circ}C$, 15 min) and active at acidic conditions below pH 5. ${\alpha}$-Amylase, lipase, and proteolytic enzymes (proteinase K and pepsin) did not affect their activities. These non-proteinaceous anti-bacterial substances inhibited the growth of several food pathogens.

Keywords

Leuconostoc;Weissella;Lactobacillus sakei;kimchi;acid-tolerance;anti-bacterial substance

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