Journal of Food Hygiene and Safety (한국식품위생안전성학회지)
- Volume 14 Issue 4
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- Pages.346-351
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- 1999
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- 1229-1153(pISSN)
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- 2465-9223(eISSN)
Antibacterial Effect of Antibacterial Substance Produced by Lactobacillus amylovorus IMC-1 against Food Spoilage Bacteria
Lactobacillus amylovorus IMC-1에 의해서 생산되는 항균성 물질의 식품 오염세균에 대한 항균 효과
- Mok, Jong-Soo (Tongyoung Laboratory South Sea Fisheries Research Institute, National Fisheries Research & Development Institute) ;
- Kim, Poong-Ho (Tongyoung Laboratory South Sea Fisheries Research Institute, National Fisheries Research & Development Institute) ;
- Yu, Hyen-Duk (Tongyoung Laboratory South Sea Fisheries Research Institute, National Fisheries Research & Development Institute) ;
- Kim, Ji-Hoe (Sanitation & Processing Research Division, National Fisheries Research & Development Institute) ;
- Lee, Hee-Jung (Sanitation & Processing Research Division, National Fisheries Research & Development Institute) ;
- Kim, Young-Mog (Department Food science & Technology, Pukyong National University)
- Published : 1999.12.01
Abstract
To develop a lactic starter to produce antimicrobial substance for inhibiting the growth of a variety of foodborne spoilage bacteria in fermented foods, we investigated the anti-bacterial effect of the antibacterial substance, produced by Lactobacillus amylovorus IMC-1, against foodborne spoilage strains, and its sensitivity on the treatment of proteolytic enzymes. L. amylovorus IMC-1, which was isolated from a traditional cheese in Inner Mongolia, produced a maximum amount of antibacterial substance in the skim milk medium after 72 h incubation at 37
본 연구에서는 발효 식품의 제조에 유용한 항균성 물질을 생산하는 유산균 starter의 개발의 일환으로 장내 상존균으로 알려진 Lactobacillus acidophilus group유산균인 Lactobacillus amylovorus IMC-1 균주가 생산한 항균성 물질의 식품오염세균에 대한 항균 활성을 검토하였다. 내몽골 원산 치즈에서 분리된 L. amylovorus IMC-1 균주는 탈지유배지에서 37
Keywords
- Lactobacillus amylovorus;
- Antibacterial substance;
- Spoilage bacteria;
- Antibacterial effect;
- Lactic starter