2019 ASHS Annual Conference
Application of Antibacterial Lactic Acid Bacteria Isolated from Korean Traditional Products
Su-Hyun Kim1, Juhwa Yoon1, Seung-Hee Nam2 and Kwang-Yeol Yang1*.
1Department of Plant Biotechnology, College of Agriculture and Life Science, Chonnam National University, Gwangju 61186, Republic of Korea; 2Institute of Agricultural Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea
A total 110 isolates of lactic acid bacteria were isolated from Korean traditional fermented products such as kimchi, soybean paste, red pepper paste and soy sauce. These bacteria were identified as Lactobacillus sakei, Lactobacillus plantarum and Weissella Hellenica on the basis of morphological and 16s rDNA sequence analysis. Out of 110 isolates tested, only 18 isolates exhibited antimicrobial activity against pathogenic bacteria such as Pseudomonas aeruginosa (KCTC2513) and Bacillus thuringiensis (KCTC1507). Among them, the strain KC68 isolated from Kimchi showed the strongest antibacterial activity against both pathogenic bacteria. The strain KC68 was identified as Lactobacillus sakei and named Lactobacillus sakei JNU68. The antimicrobial activity of Lactobacillus sakei JNU68 was stable in sterilized supernatant at 100℃ for 15min, but the activity was lost in the supernatant after adjusting pH 7. Optimal temperature for the growth of Lactobacillus sakei JNU68 was significantly better at 37℃ than at 30℃ and the stationary phase was reached after 18 h of inoculation. The Lactobacillus sakei JNU68 was also cultivated in rice flour and then tested for antimicrobial activity, and the results showed that it was reproduced as shown in the MRS medium. These results suggested that Lactobacillus sakei JNU68 isolated from Korean traditional fermented products has good potential in extending the shelf-life of rice cakes.
This study was financially supported by the IPET through High Value-added Food Technology Development Program, funded by Ministry for Agriculture, Food and Rural Affairs, Republic of Korea.
Keyword: Lactic Acid Bacteria, Traditional Fermented Products, Lactobacillus sakei, Rice flour