Proceedings of the Korean Society for Food Science of Animal Resources Conference (한국축산식품학회:학술대회논문집)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Predominant Lactic Acid Bacteria from Salted Sea Food

  • Cho, Gyu-sung (School of Life and Food Science, Handong Global University) ;
  • Bae, Chae-Yun (School of Life and Food Science, Handong Global University) ;
  • Do, Hyung-Ki (School of Life and Food Science, Handong Global University) ;
  • Shin, Hyeun-Kil (School of Life and Food Science, Handong Global University)
  • Published : 2005.10.28
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Abstract

Lactic acid bacteria are dominant microflora in many kinds of fermented foods. In this study, dominant microflora, especially lactic acid bacteria were isolated from salted sea food, and we determined physiological characteristics, and assayed specific property such as bacteriocin activity. The population of lactic acid bacteria as well as aerobic mesophilic counts was at the level of $10^7$ cfu /g. Total 17 strains of LAB were isolated from salted sea food sample. The phenotypic characteristics of these strains were determined followed by Bergey's Manual. And genotypic and bacteriocin activity were tested by Schillinger and $L{\ddot{u}}cke^{(7)}$.

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