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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제14권 제5호
- 발행연도
- 2004.1
- 수록면
- 924 - 931 (8page)
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초록· 키워드
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A bacteriocin-producing lactic acid bacterium, whichstrongly inhibited the Lactobacillus plantarum recognized as animportant acid spoilage microorganism in kimchi fermentation,was isolated from kimchi. From morphological, physiological,sugar fermentation, biochemical tests, and 16S rDNA sequencingresults, the isolate was identified as an Enterococcus sp. anddesignated as Enterococcus sp. K25. The bacteriocin producedby Enterococcus sp. K25 inhibited several Gram-positivebacteria, including Lb. plantarum, whereas it did not inhibitGram-negative bacteria and yeasts. Optimal temperature andpH for the bacteriocin production were 25oC and 5.5,respectively. Enterococcus sp. K25 was applied to kimchimanufacturing alone and together with other preservatives(i.e., chitosan and fumaric acid). In addition, growth of lacticacid bacteria, pH, and titratable acidity (TA) were measuredduring aging at 5oC and 10oC. Inoculation of Enterococcus sp.K25 together with fumaric acid showed the most synergisticeffect on extension of kimchi shelf-life. Compared to control(no addition), the treatment prolonged the kimchi shelf-life upto 6 days, whereupon the eight-point TA value recognized asthe edible limit was reached.
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참고문헌 (29)
참고문헌 신청
[학술지(정기
/ 1993 / Genetics of bacteriocins producedby lactic acid bacteria : 39 ~ 86
Ampe / 1999 / Polyphasic study of the spatial distributionof microorganisms in Mexican pozol demonstrates the need for cultivation-independentmethods to investigate tradition
An / 1999 / Effects of adipic acidand storage temperature on extending the shelf life ofkimchi 8 : 78 ~ 82
Aymerich, T / 1996 / Biochemical and geneticcharacterization of enterocin A from Enterococcus faecium a new antilisterial bactriocin in the pediocin family ofbacteriocins 62
/ 1993 / Genetics of bacteriocins producedby lactic acid bacteria : 39 ~ 86
Ampe / 1999 / Polyphasic study of the spatial distributionof microorganisms in Mexican pozol demonstrates the need for cultivation-independentmethods to investigate tradition
An / 1999 / Effects of adipic acidand storage temperature on extending the shelf life ofkimchi 8 : 78 ~ 82
Aymerich, T / 1996 / Biochemical and geneticcharacterization of enterocin A from Enterococcus faecium a new antilisterial bactriocin in the pediocin family ofbacteriocins 62
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