Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Isolation and characterization of bacteriophage infecting Lactobacillus plantarum KCCM 12116

  • Oh, Jiyoung (Department of Food Science and Biotechnology, Gachon University) ;
  • Park, Jong-Hyun (Department of Food Science and Biotechnology, Gachon University)
  • Received : 2021.03.12
  • Accepted : 2021.04.23
  • Published : 2021.06.30
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Abstract

Bacteriophages (phages) are known determinants of kimchi microbial ecology. Lactobacillus plantarum is related to kimchi over-acidification during the late stages of kimchi fermentation. A phage infecting Lac. plantarum was isolated from kimchi and characterized. The phage population for kimchi in a market was 2.3 log particles/mL, which corresponded to 32% of the bacterial population on a log scale. The isolated phage was designated as ΦLP12116. ΦLP12116 which belonged to the Siphoviridae family and has a very narrow host range, infecting only Lac. plantarum. The phage was stable at a lactic acid concentration of 1.0% and pH 4.0 at 4℃, indicating that it could survive in kimchi. In the kimchi extract broth treated by the phage, the growth of Lac. plantarum KCCM 12116 was inhibited by 2.2 log CFU/mL compared to the growth in non-phage-treated broth. Therefore, this study suggests that the growth of Lac. plantarum, which is known as an acid-producing strain during late fermentation in kimchi, may be controlled using the phage.

Keywords

Acknowledgement

This research was supported by the National Research Foundation of Korea (grant 2020R1F1A107000111).

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