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Screening and Identification of Soy Curd-Producing Lactic Acid Bacteria
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  • Journal title : Journal of Life Science
  • Volume 21, Issue 2,  2011, pp.235-241
  • Publisher : Korean Society of Life Science
  • DOI : 10.5352/JLS.2011.21.2.235
 Title & Authors
Screening and Identification of Soy Curd-Producing Lactic Acid Bacteria
Kim, Ro-Ui; Ahn, Soon-Cheol; Yu, Sun-Nyoung; Kim, Kwang-Youn; Seong, Jong-Hwan; Lee, Young-Guen; Kim, Han-Soo; Kim, Dong-Seob;
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The purpose of this study was to isolate soy curd forming bacterial strains. Soy curd forming bacteria were isolated from Kimchi, a traditional Korean vegetable food that is fermented using lactic acid bacteria. Among 196 bacterial strains, ten isolates (strain No. 2-2-2, 2-15-2, 2-18-1, 2-19-2, 3-4-1, 3-4-2, 3-8-1, 3-8-3, 3-17-1, 4-39-5) formed firm soy curd. The isolated bacterial strains were identified by molecular biological and biochemical analyses. The genomic DNAs extracted from the isolated bacterial strains were used as a template for PCR amplification of 16S rDNA region. By comparing the results of the 16s rDNA sequences with GenBank data, the isolated strains were identified as Leuconostoc mesenteroides group and Lactobacillus sakei group. The phylogenetic position of soy curd forming strains and their related taxa were investigated using neighbor-joining method. L. mesenteroides group was further identified as L. mesenteroides subsp. dextranicum based on biochemical properties. L. sakei group was named Lactobacillus sp., because it showed a variety of biochemical properties.
Soy curd;lactic acid bacteria;identification;
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