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Antifungal activity against cheese fungi by lactic acid bacteria isolated from kimchi

김치 분리 유산균의 치즈 곰팡이 항진균 활성

  • Choi, Ha Nuel (Imsil Research Institute of Cheese Science) ;
  • Oh, Hyun Hee (Imsil Research Institute of Cheese Science) ;
  • Yang, Hee Sun (Imsil Research Institute of Cheese Science) ;
  • Huh, Chang Ki (Imsil Research Institute of Cheese Science) ;
  • Bae, In Hyu (Department of Animal Science and Technology, Sunchon National University) ;
  • Lee, Jai Sung (Department of Animal Science and Technology, Sunchon National University) ;
  • Jeong, Yong Seob (Department of Food Science and Technology, Chonbuk National University) ;
  • Jeong, Eun Jeong (Research Center for Industrial Development of Biofood Materials, Chonbuk National University) ;
  • Jung, Hoo Kil (Imsil Research Institute of Cheese Science)
  • 최하늘 ((재)임실치즈과학연구소) ;
  • 오현희 ((재)임실치즈과학연구소) ;
  • 양희선 ((재)임실치즈과학연구소) ;
  • 허창기 ((재)임실치즈과학연구소) ;
  • 배인휴 (순천대학교 동물자원학과) ;
  • 이재성 (순천대학교 동물자원학과) ;
  • 정용섭 (전북대학교 식품공학과) ;
  • 정은정 (전북대학교 바이오식품소재개발 및 산업화연구센터) ;
  • 정후길 ((재)임실치즈과학연구소)
  • Received : 2013.03.29
  • Accepted : 2013.09.17
  • Published : 2013.10.30

Abstract

The antifungal activity against cheese fungi by lactic acid bacteria isolated from kimchi was investigated. Eight fungi were isolated from cheese in the cheese ripening room. Two of them were identified as Penicillium and Cladosporium via ITS-5.8S rDNA analysis. Twenty-two species of lactic acid bacteria with antifungal activity were isolated from kimchi. Two of them were identified as Lactobacillus and Pediococcus via 16S rRNA sequence analysis. Of the 22 lactic acid bacteria species, six were selected (L. sakei subsp. ALJ011, L. sakei subsp. ALI033, L. sakei subsp. ALGy039, P. pentosaceus ALJ015, P. pentosaceus ALJ024 and P. pentosaceus ALJ026) due to their higher activity against the eight fungi isolated from cheese in the cheese ripening room; and among the six species, the P. pentosaceus ALJ015 and P. pentosaceus ALJ024 isolates from the Jeonju area kimchi and the L. sakei subsp. ALI033 isolate from the Iimsil area kimchi had higher antifungal activity than the other lactic acid bacteria. The minimum inhibitory concentration (MIC) of L. sakei subsp. ALI033 against the eight fungi isolated from cheese in the cheese ripening room was $62.5{\mu}g/mL$.

Acknowledgement

Supported by : 농림수산식품부

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