Article

김치에서 분리한 유산균의 항균 활성 연구

박선영, 장자영1,, 이종희, 박해웅, 최학종1, 김태운*
Sun-Young Park, Ja Young Jang1,, Jong-Hee Lee, Hae Woong Park, Hak-Jong Choi1, Tae-Woon Kim*
Author Information & Copyright
세계김치연구소 미생물발효연구단
1세계김치연구소 대사기능성연구단
Microbiology and Fermentation Research Group, World Institute of Kimchi, Gwangju 503-360, Korea
1Metabolism and Functionality Research Group, World Institute of Kimchi, Gwangju 503-360, Korea

These authors contributed equally to this work.

*Corresponding author: Tae-Woon Kim, Microbiology and Fermentation Research Group, World Institute of Kimchi, Gwangju 503-360, Korea. Tel: 82-62-610-1723, Fax: 82-62-610-1853, E-mail: korkimchiman@wikim.re.kr

Copyright © Korean Society for Lactic Acid Bacteria. All rights reserved. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Jun 30, 2019

Abstract

A survey was conducted on the isolation of lactic acid bacteria with antibacterial activity. Total 500 lactic acid bacteria were isolated from kimchi and their antibacterial activity was tested against bacteria associated with acidification and hygiene of kimchi, including Lactobacillus plantarum, Lactobacillus sakei, Pediococcus pentosaceus, and Escherichia coli using a deferred method. Among them, 15 lactic acid bacteria isolated from kimchi showed antibacterial activity against two or more indicator strains, and they were identified using a 16S rDNA sequence analysis. As a result, seven Lactobacillus sakei, four Lactobacillus plantarum, one Lactobacillus paraplantarum, two Lactobacillus brevis, and one Leuconostoc citreum were identified. These results suggest that those might be used to improve kimchi quality as a potential starter.

Keywords: kimchi; lactic acid bacteria; antibacterial activity