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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
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- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제29권 제4호
- 발행연도
- 2019.1
- 수록면
- 558 - 561 (4page)
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This study aimed to understand the survival and growth patterns of bacteriophage-sensitive Weissella and Leuconostoc strains involved in kimchi fermentation. Dongchimi kimchi was prepared, and Weissella and Leuconostoc were co-cultivated in the dongchimi broth. Weissella cibaria KCTC 3807 growth was accompanied by rapid lysis with an increase in the bacteriophage quantity. Leuconostoc citreum KCCM 12030 followed the same pattern. The bacteriophage-insensitive strains W. cibaria KCTC 3499 and Leuconostoc mesenteroides KCCM 11325 survived longer under low pH as their growth was not accompanied by bacteriophages. The bacteriophage lysate of W. cibaria KCTC 3807 accelerated and promoted the growth of Leuconostoc. Overall, our results show that bacteriophages might affect the viability and population dynamics of lactic acid bacteria during kimchi fermentation.
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참고문헌 (15)
참고문헌 신청
So MH / 1997 / Isolation and identification of major microbial groups during Baikkimchi fermentation / Korean J. Food Nutr 10:350~359
김바오로 / 2012 / Metagenomic Lactic Acid Bacterial Diversity during Mulkimchi Fermentation Based on 16S rRNA Sequence / Applied Biological Chemistry 55(6):787~792
Jeong SH / 2013 / Microbial succession and metabolite changes during fermentation of Dongchimi, traditional Korean watery kimchi / J. Food Microbiol 164:46~53
Jung JY / 2014 / Kimchi microflora : history, current status, and perspectives for industrial kimchi production / Appl. Microbiol. Biotechnol 98:2385~2393
Chopin MC / 1976 / Definition of bacteriophage groups according to their lytic action on mesophilic lactic streptococci / Appl. Environ. Microbiol 32:741~746
김바오로 / 2012 / Metagenomic Lactic Acid Bacterial Diversity during Mulkimchi Fermentation Based on 16S rRNA Sequence / Applied Biological Chemistry 55(6):787~792
Jeong SH / 2013 / Microbial succession and metabolite changes during fermentation of Dongchimi, traditional Korean watery kimchi / J. Food Microbiol 164:46~53
Jung JY / 2014 / Kimchi microflora : history, current status, and perspectives for industrial kimchi production / Appl. Microbiol. Biotechnol 98:2385~2393
Chopin MC / 1976 / Definition of bacteriophage groups according to their lytic action on mesophilic lactic streptococci / Appl. Environ. Microbiol 32:741~746
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