• Mycobiology
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• 제33권4호
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• pp.210-214
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• 2005

More than 120 isolates of lactic acid bacteria obtained from Kimchi was screened for antifungal activity against Aspergillus fumigatus. Approximately 10% of the isolates showed inhibitory activity and only 4.16% (five isolates) exhibited strong activity against the indicator fungus A. fumigatus. The five isolates showed a wide rang of antifungal activity against A. flavus, Fusarium moniliforme, Penicillium commune, and Rhizopus oryzae. They were identified by 16S rDNA sequencing as Lactobacillus cruvatus, L. lactis subsp. lactis, L. casei, L. pentosus, and L. sakei. The effect of Lactobacillus on mycelial growth and fungal biomass as well as its ability to produce toxic compounds were determined. The results indicate that the three species, Lactobacillus casei, L. lactis subsp. lactis, and L. pentosus, are active against A. fumigatus.

• Journal of Animal Science and Technology
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• 제58권4호
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• pp.16.1-16.7
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• 2016

Background: This study was conducted to examine the quality and storage characteristics of yogurt containing antifungal-active lactic acid bacteria (ALH, Lacobacillus sakei ALI033) isolated from kimchi and cinnamon ethanol extract. The starter was used for culture inoculation (1.0 % commercial starter culture YF-L812 and ALH). Results: The antifungal activity of cinnamon extracts was observed in treatments with either cinnamon ethanol extracts or cinnamon methanol extracts. Changes in fermented milk made with ALH and cinnamon extract during fermentation at $40^{\circ}C$ were as follows. The pH was 4.6 after only 6 h of fermentation. Titratable acidity values were maintained at 0.8 % in all treatment groups. Viable cell counts were maintained at $4{\times}10^9CFU/mL$ in all groups except for 1.00 % cinnamon treatment. Sensory evaluations of fermented milk sample made with ALH and 0.05 % cinnamon ethanol extract were the highest. Changes in fermented milk made with ALH and cinnamon ethanol extract during storage at $4^{\circ}C$ for 28 days were as follows. In fermented milk containing ALH and cinnamon ethanol extracts, the changes in pH and titratable acidity were moderate and smaller compared with those of the control. Viable cell counts were maintained within a proper range of $10^8CFU/mL$. Conclusions: The results of this study suggest that the overgrowth of fermentation strains or post acidification during storage can be effectively delayed, thereby maintaining the storage quality of yogurt products in a stable way, using cinnamon ethanol extract, which exhibits excellent antifungal and antibacterial activity, in combination with lactic acid bacteria isolated from kimchi.

• Preventive Nutrition and Food Science
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• 제22권2호
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• pp.138-143
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• 2017

The antifungal activity of isolated lactic acid bacteria (LAB) from a locally fermented cereal, "Kunu", was tested against toxigenic Aspergillus flavus. The liquid refreshment, "Kunu", was prepared under hygienic condition using millet, sorghum, and the combination of the two grains. The antifungal potential of isolated LAB against toxigenic A. flavus was carried out using both in vitro and in vivo antifungal assays. The LAB count from prepared "Kunu" ranged from $2.80{\times}10^4CFU/mL$ to $4.10{\times}10^4CFU/mL$ and Lactobacillus plantarum, Lactobacillus delbrueckii, Lactobacillus fermentum, Pediococcus acidilactici, and Leuconostoc mesenteroides were the isolated bacteria. Inhibitory zones exhibited by LAB against toxigenic A. flavus ranged from 5.0 mm to 20.0 mm. The albino mice infected with toxigenic A. flavus showed sluggishness, decrease in body weight, distortion of hair, and presence of blood in their stool, while those treated with LAB after infection were recovered and active like those in control groups. Except for the white blood cell that was increased in the infected mice as $6.73mm^3$, the packed cell volume, hemoglobin, and red blood cell in infected animals were significantly reduced (P<0.05) to 29.28%, 10.06%, and 4.28%, respectively, when compared to the treated mice with LAB and control groups. The antifungal activity of LAB against toxigenic A. flavus can be attributed to the antimicrobial metabolites. These metabolites can be extracted and used as biopreservatives in food products to substitute the use of chemical preservatives that is not appealing to consumers due to several side effects.

• 한국미생물·생명공학회지
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• 제36권4호
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• pp.276-284
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• 2008

숙성된 김치로부터 항진균 활성을 나타내는 균주 1종과 감수성을 나타내는 곰팡이 1종을 분리하였다. 분리된 균주는 형태학적, 생화학적 특성 조사와 165 rRNA 염기서열 결정을 통한 균주 동정 결과 Lactobacillus plantarum AF1으로 명명하였고, 감수성 곰팡이는 ITS-5.8S rRNA 염기서열 분석을 통하여 Epicoccum nigrum KF-1으로 명명하였다. Dual culture overlay assay를 통한 Lb. plantarum AF1의 항진균 활성 실험 결과 A. ochraceus, A fumigatus, C. gossypiicola 등 식품 부패 곰팡이 및 병원성 곰팡이에 강한 생육 저해 활성을 나타내었다. 또한 항균 물질에 의한 항미생물 활성 범위를 측정한 결과 항진균 활성 외에도 식중독균주를 포함한 그람 양성 및 음성 세균들에 강한 저해 활성을 나타내어 Lb. plantarum AF1은 넓은 항미생물 활성 범위를 가지는 것을 알 수 있었다. Lb. plantarum AF1의 생육에 따른 항진균 활성을 측정한 결과 항진균 활성은 배양 20시간부터 최대 활성(3,200 AU/ml)을 나타내어 120시간까지 활성이 감소되지 않고 유지되었다. 항진균 물질의 안정성 실험을 통하여 AF1 항진균 물질은 산성의 pH(pH $3.0{\sim}4.0$)와 열에 안정한 물질이며, 단백분해효소 처리에 영향을 받지 않으므로 비단백질성 물질이거나 단백분해효소의 영향을 받지않는 구조의 물질임을 추정하였다. AF1 항진균 물질의 분자량을 예측하기 위하여 Lb. plantarum AF1의 배양액을 3,000 Da 이상과 이하의 분획으로 나누어 항진균 활성을 측정한 결과 AF1 항진균 물질은 분자량 3,000 Da 미만의 물질임을 확인하였다. 본 실험에서 분리한 김치유산균인 Lb. plantarum AF1은 넓은 범위의 항진균 활성 및 항세균 활성을 나타내므로 강력한 천연 식품보존제 및 사료보존제로서 활용이 기대된다.