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Identification of Antifungal Substances of Lactobacillus sakei subsp. ALI033 and Antifungal Activity against Penicillium brevicompactum Strain FI02
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  • Journal title : Preventive Nutrition and Food Science
  • Volume 21, Issue 1,  2016, pp.52-56
  • Publisher : The Korean Society of Food Science and Nutrition
  • DOI : 10.3746/pnf.2016.21.1.52
 Title & Authors
Identification of Antifungal Substances of Lactobacillus sakei subsp. ALI033 and Antifungal Activity against Penicillium brevicompactum Strain FI02
Huh, Chang Ki; Hwang, Tae Yean;
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 Abstract
This study was performed to investigate the antifungal substances and the antifungal activity against fungi of lactic acid bacteria (LAB) isolated from kimchi. LAB from kimchi in Imsil showed antifungal activity against Penicillium brevicompactum strain FI02. LAB LI031 was identified as Lactobacillus sakei subsp. Antifungal substances contained in L. sakei subsp. ALI033 culture media were unstable at high pH levels. Both, the control and proteinase K and protease treated samples showed clear zones, suggesting that the antifungal substances produced by ALI033 were non-protein substances unaffected by protesases. Both, the control and catalase showed clear zones, suggesting that the antifungal metabolite was not . The molecular weights of the antifungal substances were . The organic acid content of crude antifungal substances produced by L. sakei subsp. ALI033 showed high concentrations of lactic acid (502.47 mg/100 g). Therefore, these results suggest that antifungal substance produced by L. sakei subsp. ALI033 is most likely due to its ability in producing organic acid.
 Keywords
kimchi;lactic acid bacteria;pathogenic fungi;antifungal activity;antifungal substances;
 Language
English
 Cited by
1.
Antibacterial activity of supernatant obtained from Weissella koreensis and Lactobacillus sakei on the growth of pathogenic bacteria, Korean Journal of Agricultural Science, 2016, 43, 3, 415  crossref(new windwow)
2.
Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products, Microorganisms, 2017, 5, 3, 56  crossref(new windwow)
3.
Identification and quantification of antifungal compounds produced by lactic acid bacteria and propionibacteria, International Journal of Food Microbiology, 2016, 239, 79  crossref(new windwow)
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