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Studies on the Enhanced Physiological Activities of Mixed Lactic Acid Bacteria Isolated from Fermented Watery Kimchi, Dongchimi
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  • Journal title : KSBB Journal
  • Volume 30, Issue 5,  2015, pp.245-252
  • Publisher : Korean Society for Biotechnology and Bioengineering
  • DOI : 10.7841/ksbbj.2015.30.5.245
 Title & Authors
Studies on the Enhanced Physiological Activities of Mixed Lactic Acid Bacteria Isolated from Fermented Watery Kimchi, Dongchimi
Choi, Moon-Seop; Kim, Dong-Min; Oh, Kye-Heon;
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 Abstract
The aim of this study was to investigate the efficacy of enhanced physiological activities in cultures isolated from Korean fermented watery Kimchi, Dongchimi, of single lactic acid bacteria (LAB), and when these three are mixed LAB as probiotics. Using the BIOLOG system and 16S rRNA sequencing, the isolates were characterized, and identified and assigned to Leuconostoc mesenteroides DK-3, Leuconostoc dextranicum DK-6, and Lactobacillus curvatus DK-13, respectively. Growth rate and pH changes, production of organic acids as metabolites, and physiological activities of the single and mixed LAB cultures, were monitored and compared. In mixed LAB cultures after 72 h of incubation, the maximum concentrations of lactic acid and acetic acid were approximately 340.5 mM and 191.9 mM, respectively, and pH changed from 7.00 to 3.62. Mixed LAB cultures were able to eliminate 96.3% of nitrite. Activities of antioxidant and -galactosidase were 60.3% and 16.8 units/mg, respectively. Significant antibacterial activity of the concentrated supernatants was demonstrated against several food-poisoning bacteria. Physiological activities obtained from the mixed LAB cultures have been shown to be considerably higher than those of single LAB cultures. In conclusion, these studies demonstrate that compared to the single cultures, all physiological activities in mixed LAB cultures are significantly enhanced.
 Keywords
Dongchimi;Physiological activity;Lactic acid bacteria;
 Language
Korean
 Cited by
1.
Lactobacillus plantarum CK10을 이용한 초콜릿 발효 산물의 항산화 활성 및 성분 분석,강혜림;고소예;류지연;오스만 아흐메드;이창규;임지희;김현아;임근형;김소미;

한국식품저장유통학회지, 2016. vol.23. 4, pp.576-584 crossref(new window)
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